German Red Cabbage (Rotkohl)

Tap an ingredient or step to check it off.

1. 1Step 1: Melt the butter in a Dutch oven over medium-high heat and cook the onions until just beginning to brown, 7-10 minutes.
2. 2Step 2: Add the cabbage and cook for 5 minutes.
3. 3Step 3: Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt.
4. 4Step 4: Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed.
5. 5Step 5: Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute.
6. 6Step 6: Add more salt, sugar and vinegar to taste.
7. 7Step 7: Discard the juniper berries, cloves and bay leaf (this is easier to do if they are placed in a sachet or some cheesecloth before they're added).
8. 8Step 8: Traditionally served with roasts, Rouladen, and Sauerbraten along with potatoes, Spaetzle, German Potato Dumplings, or German Bread Dumplings.