This sweet-and-sour, traditional Bavarian red cabbage is typically served with goose, duck, or pork. This version of Rotkohl brings together the heartwarming flavors of Bavaria with the sweet tartness of apples and the smoky depth of bacon with the earthy tones of spiced cabbage. To make it, the cabbage is gently braised with tart apple, crisp smoky bacon, orange zest, and spices.

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Recipe: Rotkohl–Braised Red Cabbage (with Apples and Bacon)

Serves 6-8

The secrets to success

Creating a delicious German braised red cabbage (Rotkohl) involves some easy techniques and key ingredients. Here are essential tips to perfect this classic side dish:

Season Properly: Season with salt and pepper throughout cooking, adjusting to taste. Proper seasoning is crucial for bringing out the best in the cabbage.

Select Fresh Cabbage: Choose a firm, vibrant red cabbage for the best texture and color.

Balance Sweet and Sour: Fine-tune the amounts of vinegar and sugar to achieve a harmonious flavor. Use apple cider vinegar or red wine vinegar for their gentle acidity.

Cook Slowly: Braise the cabbage slowly on low heat to allow the cabbage to tenderize and flavors to meld without losing structure.

Choose firm, tart apples: The apples will add a natural sweetness and a tart flavor that complements the cabbage. Granny Smith or Pink Lady apples are ideal for their firmness and tartness.

Allow to Marinate: Let the cooked cabbage sit for a few hours, or overnight, to enhance flavors. This resting period allows the acids and sugars to deepen the taste.

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped (about 1 cup)
• 6 ounces bacon, finely chopped
• 2 garlic cloves, finely chopped
• 1 medium head of red cabbage (about 2 pounds), quartered, cored, and finely shredded (approximately 6 cups)
• 2 tablespoons light brown sugar
• 2 small Granny Smith or Pink Lady apples, peeled, cored, and grated
• ¼ cup dry red wine (or water)
  [When choosing a wine, never cook with anything you wouldn’t want to drink.  After all, you only need a ¼ cup for the recipe 😊]
• ¼ cup apple cider vinegar or red wine vinegar
• 2 teaspoons finely grated orange zest
• ½ teaspoon caraway seeds
• 1 cinnamon stick (about 3 inches long)
• 5 juniper berries (or a tablespoon of Gin; if you’d prefer no alcohol, a small sprig of rosemary can give a similar piney profile to the dish as the juniper berries)
• Fine sea salt and black pepper, to taste

Instructions

Start the Base:

Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the chopped onion and bacon, and cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the bacon becomes crisp.

Add Garlic and Cabbage:

Stir in the garlic and cook for about 1 minute until fragrant.

Add the shredded cabbage and continue cooking, stirring occasionally, for about 3 minutes until the cabbage begins to wilt.

Incorporate Flavorings:

Sprinkle in the brown sugar and cook for 2 minutes, stirring often, until the sugar starts to caramelize. Mix in the grated apples, red wine, vinegar, orange zest, caraway seeds, cinnamon stick, and juniper berries (or gin). Stir well to combine all the ingredients.

Simmer:

Reduce the heat to low, cover the saucepan, and let the mixture simmer for 20 to 25 minutes, stirring occasionally. The cabbage should become tender and flavorful.

Season and Serve:

Season the cabbage with salt and pepper to taste. Serve warm, ideally alongside dishes like roast pork, goose, or duck, to echo that wonderful Bavarian beer garden experience.

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Make Ahead Tip: This dish can be prepared a day in advance (allowing it to “marinate” deepens the flavors). Simply store it in an airtight container in the refrigerator and gently reheat it on the stove over low heat before serving.

Flavor note: I recently tried this with a splash of Rhubarb gin that I picked up in Iceland (not having any other gin in the house) and it was delicious—I’d also consider making this dish with finely sliced fresh rhubarb (mix it in when cooking the cabbage) if you are a fan of a more intense rhubarb flavor.  It pairs quite well with the other flavors in the recipe.

Enjoy!

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Curious about the origin story of braised red cabbage? Here’s a brief history:

Red cabbage, known as Rotkohl in Germany or Rødkål in Scandinavian countries has been cultivated in Europe since ancient times, and it has been a popular ingredient in German cuisine for centuries. Cabbage has been cultivated for thousands of years, with red cabbage being a later cultivation that gained popularity due to its hardiness and the ease with which it could be stored during harsh winters. Its ability to keep well, even in cold storage, made it a staple vegetable in the diets of many European communities.

As cabbage spread throughout Europe, various regions began adapting it to their local tastes and available ingredients. In Germany and Eastern Europe, where hearty, warming dishes are favored due to the colder climate, cabbage was often cooked slowly with fat, spices, and sweet-and-sour elements. This method of cooking not only preserved the vegetable through the braising process but also enhanced its natural sweetness and tanginess.

In the Medieval times (12^th century), red cabbage was first mentioned by Hildegard von Bingen. She distinguished red cabbage from white cabbage and highlighted its medicinal properties.   During the winter months, when fresh vegetables were scarce, Germans traditionally preserved red cabbage by pickling it in vinegar and salt. This pickled version, known as Sauerkraut, is still a popular side dish today.  The specific technique of braising red cabbage, involving slow cooking in liquid with added flavors, likely emerged over time as a way to enhance the flavor and texture of the vegetable.  The addition of apples and vinegar, which are key ingredients in traditional recipes for braised red cabbage, reflects the influence of trade and agriculture in these regions. Apples provided a natural sweetness and additional moisture, while vinegar enhanced the tangy flavor that balances the cabbage’s sweetness.  Braised red cabbage has regional variations across Germany, with different regions adding their own unique twists to the recipe, such as the addition of juniper berries, cloves, or different types of vinegar.