German Red Cabbage

German Red Cabbage

This is a classic side dish that is both deliciously sweet and sour. There are many versions for German Red Cabbage (also known as Rotkohl) often passed down through generations and like them this one comes from an extended family recipe. This one is different due to its seasoning and its beautiful ruby color ( from the addition of freshly grated beets). It’s easy to make and can be served up as a side to many different meals.

Serves 6

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Ingredients

small head (700-800g) Red Cabbage, shredded or sliced thin
1 small (250g) Onion, diced
1 small Red Beet (115g) peeled & shredded
1 small (170g) Apple any variety, peeled & shredded
1/2 cup (118ml) Vegetable Broth
1/3 cup (79ml) Red Wine Vinegar
2 Tbsp (30g) Vegan Butter
1 1/2 tsp (7.5g) dried Marjoram
1-2 Tbsp (15-30g) Brown Sugar (start with 1 Tbsp and add more to taste)
Salt & Pepper

Directions

1. Heat the vegan butter in a large pan on medium heat. Add in the onions and sauté for 5-7 minutes or until translucent.

2. Add in the marjoram and mix through while cooking for a 1-2 minutes. Add in the shredded cabbage and mix well. Cover the pan with a lid and cook for 5-8 minutes or until the cabbage begins to soften.

3. Add in the shredded beet, shredded apple and mix together. Then add the brown sugar, red wine vinegar and broth. Mix well, lower the heat to medium low, cover the pan and let simmer for 20-25 minutes or until the cabbage is tender. Season with salt and pepper and serve warm.

*You can adjust the cooking time to achieve your desired tenderness, shorter for crunchier cabbage and longer for softer.