Rotkohl (German Red Cabbage)

Ingredients

• 1 head red cabbage (thinly sliced)
• 1 yellow onion (thinly sliced)
• 3 apples (tart like Granny Smith, diced)
• 2 Tablespoons salted butter (or bacon grease)
• 1 bay leaf
• 4 whole cloves
• 2 Tablespoons red wine vinegar
• 2 Tablespoons lingonberry jam (or red currant jam)
• 1 Tablespoons brown sugar
• ½ cup water
• 1 Tablespoon cornstarch
• salt and pepper (to taste)
• fresh horseradish (grated, optional)

Steps

1. 1

   Prep the vegetables. Rinse, quarter, and core 1 head of red cabbage, then slice thinly using a mandoline. Next, peel and core the yellow onion and apples, slice the onion, and grate the apples.

2. 2

   Cook the onion. Heat the bacon grease in a large pot over medium-high heat. Add the onion and cook until it starts to brown, about 4 to 5 minutes. Stir in the sliced cabbage and cook for 2 to 3 minutes, until it starts to soften and wilt.

3. 3

   Build the braise and simmer. Add the grated apples, bay leaf, whole cloves, brown sugar, red wine vinegar, lingonberry jam, water, and then salt and pepper to taste. Cover with a lid, reduce the heat to low, and simmer for about 2 hours, stirring occasionally and adding more water if the pot starts to dry.

4. 4

   Thicken. In a separate bowl, add the cornstarch along with 2 Tablespoons of water, then mix with a whisk until smooth. Stir into the cabbage, then simmer for a few more minutes until thickened.

5. 5

   Finish and serve. Season with salt and pepper to taste, if needed. If you’re adding the optional grated horseradish, mix it in now and stir until everything is incorporated. Remove the bay leaf and cloves before serving warm, and enjoy!