Rotkohl {German Sweet & Sour Red Cabbage}

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

When I started planning this Oktoberfest series a while back, I had originally intended to post my own recipe for Rotkohl* (rhymes with “ricebowl”) today.

But then Mr. B and I went over to visit our old friends Eric and Lurissa** a few weeks ago, where they treated us to a most delicious German feast: sauerbraten, spaetzle, smoked bratwurst, rotkohl, sauerkraut and apple strudel. (I did contribute a pot of Hot German Potato Salad to round out the meal, just in case someone was feeling like they needed more carbs.)

Every bite of our dinner was delicious, but it was the Rotkohl that really got my attention. Each mouthful was a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.  No question about it – this was the recipe I wanted to post!

Needless to say, I asked for it immediately, and Eric generously shared what I later learned was a genuine family heirloom with me. Turns out, Eric’s Rotkohl is an old Prussian version, passed down from his GrandPa, George Lorenz, whose family came from Breslau, Prussia (now Wroclaw, Poland).

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Rotkohl {Sweet & Sour Red Cabbage}

Author George Lorenz {Courtesy of Eric Overby}

Ingredients

Traditional Version

• 3 - 4 slices peppered bacon cut in 1 inch pieces
• 1 head thinly sliced red cabbage
• 1 large red onion thinly sliced
• 2 apples peeled and sliced thin
• 2 Tablespoons olive or grapeseed oil
• 1/2 c. cider vinegar
• 1/2 c. packed brown sugar or honey
• Salt and pepper to taste
• ¼ tsp. of these spices: Cinnamon nutmeg, allspice

Vegetarian Adaptation

Omit Bacon and add:

• 1/2 cup water
• 2 vegetable bouillon cubes crumbled
• 2 tablespoons olive oil or grapeseed oil

Instructions

1. In a large enamel pot or Dutch oven, sauté bacon until limp but not crisp.

2. Add cabbage, onion and apple slices and drizzle olive oil or grape seed oil. Toss to coat with bacon drippings. Cover and simmer until cabbage starts to become limp.

   

3. Add vinegar (red wine vinegar or balsamic vinegar particularly good), brown sugar and remaining spices. Continue simmering, covered ½ hour to 45 minutes, folding over every 10 minutes, the longer you simmer, the better the flavor.

   
4. Taste and adjust spices before serving. Really good leftover and reheated.

Recipe Notes

Vegetarian Adaptation: Heat water in microwave. Dissolve bouillon cubes and set aside. Proceed as directed above, beginning with Step 2. Add the bouillon when you add the vinegar.

Like Hot German Potato Salad, Rotkohl may be served hot or cold and is even better the next day!

NOTES:
* I had originally been taught to call this Blaukraut.  “Rotkohl” and “Blaukraut”are often used synonymously, but they are really two different dishes, as I learned while researching this post.  Rotkohl always has among its ingredients an acid, which keeps the cabbage red, while blaukraut does not, which results in a much bluer end product.

** Speaking of history… when I said “old friends,” I meant it! This is me and Lurissa in the 1st grade. Eric didn’t come to our school for another six years, and it was three years after that before I met Mr. B.

P.S. Sure, I could have cropped this image shorter, but I love my go-go boots way too much to cut them out of the picture! (Some things never change.)

What’s on your Oktobestfest menu? 

• Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms
• Rotkohl {German Sweet & Sour Red Cabbage}
• Hot German Potato Salad {Recipe}
• Apfelstrudel {Apple Strudel Recipe}

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