Traditional German Red Cabbage
German red cabbage, or Rotkohl, is a beloved side dish found in virtually every restaurant and home throughout Germany. Rotkohl takes the humble red cabbage and transforms it into a delicious dish to accompany many a traditional German meal.
Red cabbage is packed with a ton of health benefits. For starters, it’s very low in fat and carbohydrates and high in fiber.
Cabbage also contains about 80% of your recommended daily intake of vitamin K. This is good news because a deficiency in vitamin K can affect cardiovascular health as well as age-related diseases, like Alzheimer’s and dementia.
In addition to vitamin K, a serving of cabbage supplies up to 1/3 of your daily allowance of vitamin C. This powerful antioxidant eliminates free radicals and boosts the immune system.
So cabbage—especially red cabbage—is loaded with nutrition. This recipe gives you a delicious, traditional German way to prepare it. Apples, vinegar, cloves, bay leaves, and a hint of coconut sugar mingle together to create this unforgettable side dish. Be sure to allow time for the simmering process, and don’t try to rush it. The slow process is necessary for the final outcome.
Looking for a way to sneak more of this superfood into your diet? Try theses Pulled BBQ Jackfruit Sandwiches with Coleslaw.
2 tablespoons extra virgin olive oil
1 small onion, sliced
½ head red cabbage, sliced
1 small granny smith apple, peeled, cored and diced
¾ cup water
3/4 cup apple cider vinegar
¼ cup coconut sugar
½ teaspoon pepper
1 bay leaf
1 teaspoon salt
Below is a list of recommended products to use for this recipe!
