Best 4 Rotkraut Recipes
Rotkraut, also known as red cabbage, is a versatile and traditional German dish that has gained popularity worldwide for its distinct flavor and vibrant color. This hearty and comforting dish is often served as a side dish or main course, and can be prepared in various ways to suit different tastes and preferences. Whether you are a seasoned cook or a novice in the kitchen, this comprehensive guide will introduce you to the world of rotkraut and provide you with expert tips and techniques to create a delicious and unforgettable dish. From selecting the perfect ingredients to mastering the cooking process, this article will guide you through the steps of creating an authentic and flavorful rotkraut that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
ROTKRAUT
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents' German heritage, makes regular appearances on her family's Thanksgiving table, but can be served year round. It's best prepared a day or two ahead, and also freezes well - a real boon if you're planning a big meal. Just reheat it in a covered saucepan on the stove the day you plan to serve it.
Provided by Ligaya Mishan
Categories vegetables, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
- In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 17 grams, TransFat 0 grams
SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)
Make and share this Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage) recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in 4-quart dutch oven.
- Add apples and onions, sauté slightly.
- Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
- Simmer, covered, for 1 hour.
- Then add the remaining ingredients.
- Heat to melt the butter and serve immediately.
RED CABBAGE WITH APPLES (ROTKRAUT MIT APFELN)
Red cabbage is a typical Austrian side dish. During holidays, such as Christmas, people add apples to sweeten this already tasty dish. Red cabbage makes a good accompaniment to a Christmas Day holiday meal of roast goose, potato dumplings, and desserts such as Sacher torte and Christmas cookies. From Cooking the Austrian Way by...
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Combine cabbage, onion, cloves, apple, vinegar, 3/4 tbsp. sugar, and oil in a large pot.
- 2. Add enough water to cover the bottom of the pot.
- 3. Bring to a boil and then simmer until tender, or 1 to 1-1/2 hours.
- 4. Add boiling water if needed during cooking to maintain enough water at the bottom of the pan to keep the food from sticking.
- 5. Sprinkle flour and the rest of sugar over the mixture before serving.
ROTKRAUT - RED CABBAGE
Another recipe from Grandma Busch's recipe file. She served this with Sauerbraten. It is probably my favorite way to eat cabbage. Any leftover cabbage was served cold like a side salad.
Provided by Marsha Gardner
Categories Vegetables
Number Of Ingredients 10
Steps:
- 1. Wash the red cabbage, remove trunk and cut into fine strips.
- 2. Brown the sugar in the butter until light brown in color. Add the finely chopped onion and apples, peeled and cut into small cubes.
- 3. Sauté for a few minutes. Add the red cabbage and mix everything to combine. Immediately pour a little of the red wine vinegar on the cabbage so it retains the red color.
- 4. Season with salt, add a little of red wine, bay leaves, cloves and steam covered on medium heat until cabbage is tender for about 45 - 60 minutes.
- 5. At the end dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary.
Tips:
- Use a variety of cabbage. Red cabbage is the most traditional choice for rotkraut, but you can also use green cabbage, savoy cabbage, or a combination of all three.
- Shred the cabbage thinly. This will help it cook evenly and absorb the flavors of the other ingredients.
- Use a variety of spices. Caraway seeds, juniper berries, and bay leaves are all classic rotkraut spices, but you can also add other spices to taste, such as black pepper, coriander, or fennel seeds.
- Cook the rotkraut slowly. This will allow the flavors to develop and the cabbage to become tender.
- Serve rotkraut with a variety of meats. Rotkraut is a great accompaniment to pork, beef, or chicken. It can also be served with sausages, hot dogs, or kielbasa.
Conclusion:
Rotkraut is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it as a side dish or a main course, rotkraut is sure to please everyone at the table. So next time you're looking for a new way to cook cabbage, give rotkraut a try. You won't be disappointed!
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