Rotkraut
Published November 15, 2016
Jessica Emily Marx for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 head red cabbage (about 2 pounds), halved, cored and thinly sliced
1 cup burgundy (or other dry red wine)
½ cup light brown sugar
1 teaspoon salt
Dash of cayenne pepper
Dash of ground cloves
2 bay leaves
2 tart apples (such as Granny Smith or Cortland), peeled, cored and thinly sliced
1 tablespoon cornstarch
½ cup apple cider vinegar
4 tablespoons unsalted butter, cubed
Nutritional analysis per serving (8 servings)
25 grams carbs; 15 milligrams cholesterol; 179 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 326 milligrams sodium; 2 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
- Step 2
In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.
This tastes best if it is made a day or two ahead, and can be reheated in a covered saucepan the day you plan to serve it.
Private Notes
Comments
As a German family living in this country, this is exactly the item we have been adding to our otherwise very traditional American Thanksgiving meal as the token German side dish for many years! As I also prepare it from scratch, I recommend to marinate the sliced red cabbage the night before it is cooked. Marinade should include vinegar, red wine (or apple juice), sugar (or honey), and cloves. And I agree, it needs to cook more than 20 minutes to become as soft as it should be.
The best substitute for butter is goose fat. The cornstarch is unnecessary.
I've made this several times, everyone loves it! One time that I made it I used white cabbage and white wine instead of red. Just as delicious!
Took this recipe and combined with the NYT's Crisp Chicken Schnitzel (with Lemony Herb Salad) and instead of lemony herb salad, used the pickle recipe from NYT's Pork Schnitzel (w/Quick Pickles). Perfect.
This is still an excellent recipe for red cabbage. A favorite with pork or sausage.
Can it be frozen?? I’m thinking not but I made waaaaayyy too much so I’m gonna give it a shot
I was wondering the same thing. I did not try it.