Rotkohl
I made this rotkohl with grilled sausages 12/25/18 for a Christmas potluck, adding the optional ingredients and garnishing with pomegranate seeds and minced scallions for a seasonal look. No juniper berries on hand, omitted sugar, and omitted final addition of flour.
Ingredients:
- 1 red cabbage
- 2 Granny Smith apples
- 1 large yellow onion
- 1/2 stick unsalted butter
- 3 Tbsp. red wine vinegar
- 1/2 cup chicken broth
- 2 bay leaves
- 3 whole cloves
- 3 juniper berries
- 1 tsp. sugar
- 1 tsp. salt
- 1 Tbsp. all-purpose flour
- 2 Tbsp. water
Optional:
- 2 carrots
- 1 parsnip
- 1 cup cranberries
- 1 Tbsp. orange juice
- grated orange peel
- 2 scallions
- pomegranate seeds
Instructions:
- Core cabbage, shred into thin slivers.
- Peel and dice apples.
- Peel and slice onion.
- In Dutch oven, saute onion in butter until slightly caramelized (ca. 7').
- Add cabbage, cook for 5'.
- Add apples, vinegar, bay leaves, cloves, juniper, and a little broth (not too much liquid!).
- Bring to boil, then immediately reduce heat to very low and simmer (partially covered) ca. 2 hours, stirring occasionally.
- Add more broth as needed (but: should remain fairly dry).
- Mix flour and water, stir into rotkohl, simmer 1'.
