Apfelrotkohl (Red Cabbage with Apples) Recipe is great winter food. Observational studies have shown that Cruciferous vegetables are especially protective against cancer. One or more servings of cabbage per week significantly reduce cancer risk.
Apfelrotkohl (Red Cabbage with Apples), also called Rotkohl or Blaukraut, is a favorite side dish of ours. It is a traditional German recipe. We like to grow our own red cabbage and prepare the dish once the cabbage is harvested and there are lots of apples to go with it, too. Then I freeze it and it is all ready for winter. Sure, you can also make the red cabbage recipe fresh anytime.
The cabbage we grow in our short growing season never gets very big, so I used 2 cabbages for the amount of one.
It fills the pot to the edge, but do not worry, it cooks down quite a bit.
To make this yummy treat is way simpler than one would think. The only trouble is the red color on your hands, the cutting board, and everything else that the red cabbage would touch. But it is so worth it! Let’s get started.
- 1 onion (or a quarter of a huge onion)
- 1-3 tablespoons coconut oil (can be substituted with water)
- 1 big red cabbage (or several small)
- 5 apples
- 1 teaspoon salt (optional)
- 3 cloves
- ½ - 1 cup (depending on taste) sugar, honey or maple syrup (do best you can).
- ⅓ cup apple cider vinegar (optional)
- Sautee chopped onions in oil or water
- Add chopped cabbage, cook till it cooks down (ca. 10 minutes)
- Add apples
- Cover, turn down heat to medium to low and let simmer for 20 - 30 minutes
- Stir and taste, season some more if needed
Serve the Apfelpotkohl for example with mashed potatoes and mushroom gravy. It’s a real treat!
Bonus: Fermented Red Cabbage with Apple Salad
Even though we love the Apfelrotkohl (Red Cabbage with Apples) Recipe, on a regular basis I make the fermented version of it.
I use raw fermented red cabbage, fresh apples, chopped red onions, and hemp seeds. Optional maple syrup can be used to sweeten it. Just mix and enjoy. It is a real treat for taste and health.
A must-have book for fermented vegetables is Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes.