Red Cabbage II (Rotkohl)

Red Cabbage  (Rotkohl)

Ingredients

• 1 medium head red cabbage, cored and sliced
• 2 large tart apples, peeled and sliced
• 1 medium sweet onion, sliced and separated into rings
• 1 1/2 cups water
• 1 cup cider vinegar
• 1/2 cup sugar, adjust to taste
• 1 tablespoon butter
• 1 teaspoon salt
• 6 whole peppercorns
• 2 whole allspice
• 2 whole cloves
• 1 bay leaf
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Directions

1.                    In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

2.                    Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Notes:  This is a recipe from the internet that is more of a vinegar-based Rotkohl.  Mom shredded the first three ingredients (instead of slicing) and she would have used less sugar.  She didn’t use the cheesecloth, but it seems like a good idea.

Other versions of Rotkohl include bacon, currant jelly, and other types of vinegar.  Cornstarch step is optional. Sometimes a small amount of lemon juice is added before serving.

Rotkohl goes well with beef dishes and potatoes.