Rotkohl (German Red Cabbage)

There are two staple side dishes at any German dinner table - sauerkraut and rotkohl, otherwise known as red cabbage. Both can be made at home, although there are good jarred, tinned or bagged varieties. Yet, in late winter and early spring, when cabbage is abundant, making rotkohl from scratch is as easy as a slice, a dice and a simmer.

This recipe is quick to prep, easily assembled and then it just simmers for 1 ½ - 2 hours. You might never buy jarred rotkohl again.

Ingredients

1 tablespoon butter
1 medium onion (thinly sliced)
1 small Granny Smith apple (thinly sliced)
1 small head of red cabbage (shredded)
¾ cup water
¼ cup Apple Cider Vinegar
¼ teaspoon caraway seeds
½ teaspoon salt (I always use Kosher)
¼ teaspoon freshly ground pepper
1 bay leaf
A dash of ground cloves

Directions

Assemble your ingredients. Remember, mise en place.

Melt butter in a medium stew pan or large pot over medium heat.

Meanwhile, thinly slice a medium onion.

Peal, core and thinly slice a small Granny Smith apple.

Place the sliced onion and apple in the pan, sprinkle with a little bit of salt and sauté for 3 −4 minutes until the onion becomes translucent.

Wash the red cabbage and remove the outer leaves. Cut off the stem end.

Divide the cabbage into four pieces and cut out the hard core. Discard.

Now for the fun part. Take out all your frustrations of the day and shred away by thinly slicing the cabbage against the "grain."

Add the cabbage and the remaining ingredients to the pot. Stir well to combine.

Bring the liquid to a boil, place a lid on it, then reduce the heat and simmer for 1 ½ - 2 hours. Stir occasionally.

Remove the bay leaf and serve with your favorite meats. Tonight it will go with Rouladen and Spaetzle.