Sunday, 19 January 2014

Rotkohl (German Stewed Red Cabbage)

Rotkohl is a German side, often eaten at Christmas, which is basically red cabbage stewed with apples, spices and vinegar. It goes really well with some vegan sausages and roasted veggies. It also freezes well, so you can make a huge pot and freeze it in portions for insta-roast dinner later. It does take more than two hours to cook, but not much of that is active time.

German Stewed Red Cabbage (Rotkohl)

Rotkohl (German Stewed Red Cabbage)

Translated and veganised from this recipe, in German.
Serves 6


1 onion
1 small red cabbage
3 cooking apples
2 tbsp vegan margarine
1 bay leaf
6 cloves
2 tbsp cider vinegar
2 tbsp jam
salt and sugar
125 ml (1/2 cup) water
1 tbsp flour mixed with 2 tbsp cold water


1. Dice the onion, shred the cabbage, and peel, core and dice the apples.

2. Heat the margarine in a large pot over medium heat. Fry the onions until browned. Add the cabbage and cook for a few minutes.

3. Add the apples, bay leaf, cloves, vinegar, jam and water. Add sugar and salt to taste, and cook until the cabbage is ready, about 2 hours.

4. Add the flour and the water mixture and cook for a few more minutes. Add more sugar, salt and vinegar to taste - don't go too easy on it, start with a big glug of vinegar. Take out the bay leaf and cloves, if you can find them.

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