Authentic German Red Cabbage Recipe with Apples – Oma's Rotkohl * (2024)

FAQs

Authentic German Red Cabbage Recipe with Apples – Oma's Rotkohl *? ›

Ingredients for German Red Cabbage:

Apple: any kind will do, but Granny Smith, McIntosh or other tart apple are especially delicious. Apple cider vinegar: or white vinegar will substitute. The vinegar and apple help the cabbage to retain its vibrant color.

Ingredients for German Red Cabbage:

Apple: any kind will do, but Granny Smith, McIntosh or other tart apple are especially delicious. Apple cider vinegar: or white vinegar will substitute. The vinegar and apple help the cabbage to retain its vibrant color.

Rotkohl and Blaukraut are often used synonymously, but they are actually two different dishes. Rotkohl always has among its ingredients an acid (vinegar), which keeps the cabbage red. Recipes for Blaukraut do not include an acid, which results in a much bluer end product.

It's packed with vitamin A, potassium and antioxidant-rich vitamin C; it's low in calories and it's a good source of dietary fiber. And of the many ways to cook cabbage, this is one of the easiest. Simply cut up a few ingredients, add them to a pot, and stir occasionally until everything is soft and sweet.

Make ahead and storage: You can make the Rotkohl 2-3 days in advance and store it in the fridge in an airtight container after letting it cool down. Freezing: You can also freeze the cooked Rotkohl. Let it cool down, divide it into portions into large freezer bags, and freeze it for up to 3 months.

Red cabbage is called “Rotkraut” or sometimes “Blaukraut” in German. It's generally not fermented into Sauerkraut but rather cooked or served raw (coleslaw). “Red cabbage is often used raw for salads and coleslaw.

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

I find that compared to sauerkraut, rotkohl it is not as intensely mouth puckering and has a milder, subtly sweet taste thanks to the addition of apples, cider, and a little bit of sugar.

This pickled red cabbage is not the same as kimchi or sauerkraut (which is fermented for sometimes weeks at a time). This is a fresh & quick-pickled preparation that can be ready in just a few hours' time + stored in the fridge for a week (or more).

The whopping amounts of essential minerals in red cabbage makes it one of the best vegetable to have that ensure healthy bone development. The richness of minerals like calcium, magnesium, manganese promotes bone growth and mineral density that guards against osteoporosis, arthritis and other inflammation.

Is red cabbage good for high blood pressure? ›

Diets high in anthocyanins, like those found in red cabbage, are linked with lower blood pressure. They're also linked to a reduced risk of cardiovascular (heart and blood vessel) disease.

Regular consumption of red cabbage can benefit people having high blood pressure. Cabbage has higher levels of potassium, which is known to regulate and maintain blood pressure in the heart. Therefore, having this nutrient-dense vegetable can also prevent cardiovascular diseases.

A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon. Although it's a sturdy vegetable it's not invincible… Go raw. Lock in nutrients by eating your cabbage uncooked in salads.

How to Store Cabbage in the Fridge. Whether it's red or green, Savoy or napa, fresh cabbage should be stored in the refrigerator in a plastic bag. For red, green and Savoy cabbage heads, this storage method will keep the cabbage fresh for up to 10 days.

Remove the onion (with the cloves) before serving. This goes really well with almost any German meat recipe, especially traditional with rouladen or schnitzel, but also great with pork chops, roast beef, and roast chicken.

Cabbage is best stored whole and unrinsed until you're ready to use it. Cutting into it will cause it to lose vitamin C, which will lead to faster spoilage. To store a head of cabbage, place it in a plastic bag in the crisper drawer of your fridge. A head of cabbage will last up two months when stored this way.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

The best apple for roasting is one that's firm, crispy, and mildly sweet: a Honeycrisp variety makes a perfect roasting option with its refreshing sweetness. Piñata^® apples are another apple that lends well to roasting.

Tickled Pink. The best red-fleshed cooking apple. Looks stunning in desserts and makes a bright pink juice. Tickled Pink can also be eaten fresh from the tree.

German baked apples (German: Bratapfel) are a German dish of baked apples traditionally made with the Dutch Belle de Boskoop apple. They can be prepared with many different fillings and are a common Christmas dish. Often they are served with vanilla custard.