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Sweet and Sour Rotkohl Braised Cabbage

This sweet and sour rotkohl features tender red cabbage slow-braised with smoky bacon, tart Granny Smith apples, and a lively blend of apple cider and red wine vinegar. The slow simmer infuses a complex balance of sweet and tangy flavors, making it a soulful side dish that enhances any meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: German
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 slices smoked bacon chopped
  • 2 cups onions thinly vertically sliced
  • 3 cups Granny Smith apples chopped and peeled
  • 10 cups red cabbage thinly sliced
  • 1 cup apple cider
  • 1/2 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 3 whole cloves
  • 1 bay leaf

Equipment

  • Large Dutch oven

Method
 

  1. In a large Dutch oven over medium-high heat, render 4 slices of chopped smoked bacon until crispy. Remove the bacon and set aside, reserving about 1 tablespoon of the flavorful bacon drippings in the pot.
  2. Add 2 cups of thinly sliced onions to the pot and sauté for about 3 minutes until they become soft and translucent.
  3. Stir in 3 cups of peeled and chopped Granny Smith apples and cook for an additional 2 minutes to begin releasing their fruity essence.
  4. Add 10 cups of thinly sliced red cabbage and sauté for 2 minutes until the cabbage starts to wilt.
  5. Pour in 1 cup apple cider, 1/2 cup red wine vinegar, 2 tablespoons sugar, 1 teaspoon kosher salt, 3 whole cloves, and 1 bay leaf. Bring the mixture to a boil, then immediately reduce the heat, cover, and let it simmer slowly for about 1 1/2 hours, stirring occasionally.
  6. Before serving, remove the cloves and bay leaf, and sprinkle the reserved crispy bacon over the top.

Notes

The slow braising process transforms humble red cabbage into an incredibly tender dish bursting with sweet and tangy flavors. For a vegetarian twist, substitute the bacon with pancetta or add a splash of olive oil, and adjust the vinegar for extra tang. Leftovers can be stored in the refrigerator for up to five days, with the flavors improving over time. Serve with hearty meats like sausages or pork roast, or alongside a warm bean stew for a satisfying meal.