German: Rotkohl (Red Cabbage)

Recipe by Kayla Lammy <klamm3@illinois.edu>

(serves 8)

Rotkohl translates to “red cabbage.” During the Middle Ages in Germany, red cabbage was typically pickled as a way of preservation. As cooking became more modernized, rotkohl recipes began to transform, with the earliest recipe recorded in the 1500s. The tanginess from the vinegar, sweetness from the apples, and warmth from the cloves make this a unique and delicious side dish to serve alongside meats and sausages.

Ingredients:

• 2 slices of ½-inch thick cut bacon or about 5-6 slices of regular cut bacon
• 1 large onion (diced)
• 1 large red cabbage (shredded, about 8-10 cups)
• 2 sweet apples, shredded with a grater (Gala works well)
• 1 cup apple cider vinegar
• 1 cup unsweetened apple juice
• 1 cup water, plus more if needed
• ⅓ cup brown sugar (packed)
• 2 whole cloves
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon lingonberry jam (optional)
• 2 juniper berries (optional)

Procedure:

1. Fry bacon until crispy in the bottom of a large stock pot or dutch oven
2. While bacon is frying, dice onion
3. Remove bacon and set aside; reserve about 2 Tablespoons of the bacon grease in the bottom of the pan
4. Add diced onion and sauté until soft (about 5 minutes on medium-low heat)
5. While the onion is cooking, quarter cabbage head and slice ~½-inch strips from the top of each quartered section to the root
6. Add the shredded cabbage to the pot and stir
7. Grate apples (with skin on) and add to pot; stir
8. Chop cooked bacon into bite-sized pieces and add back to the pot
9. Add vinegar, apple juice, water, sugar, and stir
10. Add cloves, bay leaf, and optional jam and juniper berries; bring to a boil
11. Reduce heat to a low, cover pot with a lid, and let cabbage simmer for about 50 minutes (it should become soft, but not mushy)
12. Season with salt and pepper (to taste)
13. Adjust seasoning and sweetness level as desired and serve hot