German red cabbage dish is less tart than sauerkraut due to the addition of grated apples and cider vinegar. Finely chopped red cabbage, onion shavings, and charred bacon bits are simmered in a sweet bath of vinegar, water, sugar, and spices. Lemon juice or red wine can be added for bitterness and tartness.
Cabbage is a key ingredient in many German recipes, from slaw and soup to salads and side dishes. The country’s typical sauerkraut is famous all over the world, but not everyone likes its tartness. Using the red variety of the product, the German cabbage dish isn’t as tart as its famous cousin. This is due to the addition of grated apples and cider vinegar, which create more of a sweet and sour effect and make the dish a deep shade of purple or red.
Because cabbage translates into German as kraut or kohl, German cabbage is often referred to as rotkohl or “red cabbage.” To obtain the darkest possible colouring, the ingredients are chopped or grated as finely as possible. This is especially true of red cabbage, which should be halved, cored, and then finely shredded to ensure its pigmentation is evenly distributed throughout the dish.
Except for the seeds, grating one apple for each head of cabbage is an important part of the dish. Many people use red apples because of the coloring, but green apples will add an extra element of tartness. Some cooks also add sweet onion shavings to this mix before fermentation begins, and a few charred bacon bits, which will add a savory effect.
This slaw will simmer over medium heat in a sweet bath of vinegar, water, sugar, and some spices for at least half an hour, adding water as it begins to evaporate. It should be kept covered except during occasional shaking. For one head of red cabbage, the rough combination will be equal parts 0.5 cup (118 mL) of water, cider vinegar and sugar, along with a pinch of spices such as cloves, pepper and even a bay leaf. This will create a deep red liquid that should quickly ferment and color the German cabbage.
This common side dish is removed from the heat when the vegetables have lost all crunch but still retain their tenderness. The bay leaf is removed, then some red wine or lemon juice can go towards the end of the cooking process to add bitterness and tartness. If German cabbage needed some thickening, a little flour or cornstarch wouldn’t be unprecedented. The sweeter versions often omit the wine in favor of melted butter which is whipped until airy and poured over with lemon juice to finish it all off.
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