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Rotkohl (German Red Cabbage)

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1 red cabbage, shredded

2  tsbp unsalted butter

1 medium onion, finely diced

1/2 – 1 tsp kosher salt

freshly ground pepper to taste

2 tbsp organic lingonberry jam

1 bay leave

1 1/2 cups vegetable bouillon

1 medium apple, shredded (use Gala or another sweet variety)

2 tbsp cider vinegar

1/2 tsp dried thyme

1 tbsp cornstarch


In a large saucepan melt the butter and sauté onion until tender. Add the shredded cabbage and cook for 5 minutes. Season with salt, pepper and bay leave. Stir in the lingonberry jam and add the vegetable bouillon. Cover and cook for 10 minutes.

Add the apple and vinegar, stir and re-cover. cook for another 10 minutes. Mix the cornstarch with 2 tbsp of cold water and add to the cabbage. Bring to a boil and cook for another 2 minutes.

I like to serve this with pretzel nuggets and mashed potatoes. Use this recipe and replace the breadcrumbs with crushed pretzels.

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This Rotkohl recipe is very popular in the Black Forest region where I grew up. Above is a picture of the village Engelsbrand as seen from my parents patio.


1 Comment

  1. Uschi Keppler says

    Das sieht ja sehr lecker aus.Hat es gut geschmeckt uns was habt ihr dazu gegessen? Viel Spaß heute,wünscht Mama

    Von meinem iPad gesendet


    Liked by 1 person

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