Easy German Red Cabbage – Sweet, Savoury & Perfect with Roast Meats!

Rotkohl (sometimes called Blaukraut) is braised red cabbage cooked gently with apples, vinegar, and spices until tender. The sweet-sour, savoury balance makes it the perfect companion for rich roasts like Rinderrouladen, Schweinebraten, or sausages.

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Ingredients (serves 6–8)
• 1 medium red cabbage (about 1 kg / 2.2 lbs), finely shredded
• 2 medium apples (250 g ), peeled, cored, and grated or thinly sliced
• 1 large onion (150 g ), finely diced
• 3 tbsp (45 g) unsalted butter or goose fat
• 3 tbsp (40 g) light brown sugar
• 100 ml (⅓ UK cup + 1 tbsp / ⅓ US cup + 1 tbsp) red wine vinegar (or apple cider vinegar)
• 200 ml (¾ UK cup / ¾ US cup + 1 tbsp) red wine or apple juice
• 2 bay leaves
• ¼ tsp ground cloves (instead of whole cloves)
• ½ tsp ground cinnamon (instead of stick)
• ½ tsp (3 g) salt
• ¼ tsp (1 g) black pepper
• (Optional: pinch of caraway seeds)
• (Optional: 2 tbsp redcurrant jelly or cranberry sauce for finish)
• I used 1 tbsp red currant – 2 tbsp Apple sauce
Cover and simmer gently for 45–60 minutes, stirring occasionally, until tender.

#backyardchef #rotkohl #german #ocktoberfest

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Come on, show off that beautiful red cabbage. Hi everyone, welcome to Backyard Chef. I’m Rick. Today we’re making rotall, German red cabbage. A nice sweet sour brazed red cabbage. Absolutely perfect to go with roast meats. I’m going to do it my way. This is a fantastic recipe. Delicious. And I’ll even tell you where you can substitute in some veg stock or beef stock to make it a bit savorier. Fantastic. Let’s get on and do it. We got a red cabbage here and a couple of apples. Usual ingredients for this red wine, red wine vinegar, onion, butter, sugar, bay leaf, and a little bit of spices. And we’re not going to use whole spice. We’re going to use ground spice so everybody can do this recipe. Okay, let’s crack on. What we need to do is take off some of these outer leaves of this red cabbage. And then we need to slice up the red cabbage. [Applause] We just want to have some sliced red cabbage. And you’re going to slice it whichever way that you feel you’re comfortable in slicing. You know, you can half it, you can quarter it. You can use a mandolin if you so wish. That’s up to you. I don’t want that there. That’s coming out. So, grab yourself a bowl. There’s going to be cabbage everywhere. Okay, you just need to slice it nice and steady away. Like I say, use a mandolin, use a knife, thin slices, straightforward. We’re doing the apples the same way. Peel, core, slice. You can dice if you wanted to. It’s up to you. And some people, I’m sure, leave the skin on. Up to you. Cut it any which way that you like. Entirely up to you. [Applause] And we want to be slicing up our apples any which way you want. Again, up to you. Nice and steady. Job done in a bowl. Okay, grab yourself a pot and in there with some butter. Let’s have that turned on. What we’re going to do is cook the onions first. What about 3 tablespoons of butter? Actually, we make a nice one. Somewhere like that. Now, this pot is not overly big, but that cabbage is. But the cabbage is going to reduce. So it should be okay in there. Onions. Little stir on those onions. There we go. Right. We are differing today. Normally, you would put in a stick of cinnamon, but we’re going to put in half a teaspoon of ground cinnamon and a/4 teaspoon of clove. So, we’ve got the ground spices, which everybody can find in a supermarket or they might have in their own pantry already. So, just give your onions about up to 5 minutes to soften a little bit as we’re going. Chuck your apples in there. Nice little stir over. Oh, lovely. Just give them about a minute. We’re going to chuck some sugar in there. In there with some sugar. We’re going in with about 3 tablespoons, actually. And we’re just going to keep it cooking a little minute. Just caramelize it up. Quite lumpy this brown sugar, but don’t worry about it. It makes not a job for what we are doing. We don’t have to get rid of the lumps of sugar in there. Your spices. Let them bloom there. Oh yeah. Oh, what a fabulous smell. Now, what I’m going to do is start introducing my cabbage so it breaks down in there because if not, there’s going to be too much. It’s going to be overflowing. And I am just going to add just a little bit of salt there. And we’ll do the same again. Just stir it in. Let it start to break down. And then what we’ll do is we’ll put a little bit of wine in and a little bit of red wine vinegar. and keep bringing it in until we got all that cabbage in there. So, this is red wine vinegar. We’ll have a splash of that. Now, if you had a big enough pan, you just put it all in. That’s red wine. Let that start there. That’s doing a little bit. That’ll break down. Introduce a bit more of your cabbage. Get the rest of that in there. Rest of that red wine and that red wine vinegar. Want a little bit of pepper in there. We’re going in with about that much. Okay. Now, let’s start to give it a little bit of a cooking. What we’re going to do is we’re going to add a couple of bay leaves as well. Now the thing is if you’re using spices and the cinnamon stick and stuff you would have to remove it. So what we’re going to do is just use the bay leaves which we already remove and the powdered spices are going to give us that flavor in there and we don’t have to worry about it. So everybody can do this. Bay leaves in. Okay. What we’re going to do is put a lid on if you’ve got a lid that fits your pan. Put your lid on and we are going to simmer this for about 4550 minutes. In that time, we’re just going to keep coming along because it’s actually going to go down and the bottom’s going to be cooked. This top’s only going to be steamed. We need to be turning it over nice and steady. That’s all we’ll be doing for 45 minutes. Okay, when you’ve done your time, what you’re looking for is tender cabbage, but with a little bit of crunch. Now, you can go all the way and make it really soft. It’s up to you. We want those bay leaves out of there. So, get those bay leaves out. You know, how can a green leaf disappear inside purple cabbage? There we go. Second one out. We go in here with one tablespoon of red currant jelly or you can use cranberry sauce. That’s up to you. And we go in with two tablespoons of apple sauce. Stir it all through. And that’s going to give us that lovely fruity flavor in there with a natural sweetness. So just stir it in. Turn off your flame. We don’t need a flame on now. And that is our German red cabbage made. Look at that. That is sensational. There we go. How simple and straightforward is that recipe? You know, people put all sorts of stuff in here, but it’s not required. The red cabbage is sweet and sour. Now, this is not going to be very sweet. I can tell you now. It’ll carry a little bit of that sour kick. And all you got to do is give it a little test. Test for seasoning. Fantastic. M. There you go. German red cabbage made. Come on. Show off that beautiful red cabbage. Come on. It’s just a bowl of red cabbage. Now, you wouldn’t eat out of a serving bowl. So, we’re only going to do it once. We don’t want to be putting a dirty fork back in here. So, we’re going to make sure we get a good amount on our fork. We want to get that full taste. And that is absolutely boiling. Oh yeah. Look at that. Now, don’t forget, you would actually serve this up with your roast meats and things like that, but I’ll tell you, it’s fantastic cold with cold meats, cold meats, mashed potato, but you know, that’s my way. Do it your own way. Now, what I did say was I would tell you where you would add the stock. You would add the stock at the same time you add the red wine, red wine vinegar. Now, if you are all veggies and you want to keep this a vegetarian recipe, you would add vegetable stock. If you were all meat eaters and you were going to eat this with your meat, a nice beef stock in here gives a nice savory depth with the sweet and sour cabbage. It’s delicious. It works every time. But it’s entirely up to you. keep it more original or change it up with a little bit of stock. If you’re running a restaurant, you know, a little bit stock works really well. Here we go. A little bit of crunch left in there. That is delicious. Bit of sourness, bit of sweetness. That is fantastic. That is our German red cabbage made. So there you are. That’s our German red cabbage. So easy to make. Don’t forget, share with your friends. Tell them how easy it is to make that. It’s just time. It’s just cooking in the pan. Really easy recipe. really tasty, more traditional, you know. But there you go. Everybody has their own recipe. If you like what we’re doing, a big thumbs up, subscribe to the channel, ring that bell. Catch you in the next video. And I want to stick that in there, but I can’t. You don’t do that. Marvelous.