Peppery bacon, tart apples, and sweet, warm spices are tossed with thinly sliced red cabbage and braised to perfection in this heirloom red cabbage recipe.
In a large enameled Dutch oven (or other large, heavy bottom pot), sauté bacon until limp and slightly browned, but not crisp.
Add onion and apple slices and toss with bacon and drippings. Sauté for one minute.
Add thinly sliced cabbage and drizzle with 2 tablespoons of olive oil. Use tongs to gently toss everything together. Cover and simmer until the cabbage begins to wilt, tossing frequently.
Add apple cider vinegar, brown sugar, and remaining spices.Continue simmering, covered for ½ hour to 45 minutes. Use tongs to toss and fold mixture every 10 minutes.
The rotkohl is done when it is soft but not mushy. It should still look like cooked cabbage, and have just a bit of a bite.
Taste and adjust spices before serving.
Notes
How to Store and Reheat Leftover RotkohlStore leftovers in a non-reactive container (i.e., glass, plastic, stainless, etc.). Leftovers will keep for at least 5 days in the fridge. Reheat in the microwave or over low heat on the stovetop. We do not recommend freezing this dish. We always make German Red Cabbage at least a day before we plan to serve it, because it is always even better the next day. (It can be made up to four days ahead of time!)