Traditional German Red Cabbage

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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: A Superfood

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.

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Traditional German Red Cabbage

Prep Time: 10 minutes Cook Time: 30 minutes
Yield:4-6 servings

Ingredients

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

2 whole cloves

1 bay leaf

1  teaspoon salt

Instructions

  1. Heat olive oil in a large stockpot on medium high heat. Add onions and sauté for 3 to 5 minutes, until softened and translucent.
  2. Add cabbage, apples, water, vinegar, sugar, pepper, cloves, bay leaf, and salt. Bring to a boil, and then reduce to a simmer. Cook on low 30 minutes.
  3. Discard bay leaf and serve.

 

 

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