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collection by ICAF Europe

Rotkohl or Rotkraut (red cabbage)

1 kg red cabbage
1-2 tablespoons of fat
1 apple
1 bayleaf
2 cloves
salt, pepper, sugar to taste
1 tablespoon of flour
1/2 cup of red wine
1 tablespoon of vinegar
1 tablespoon of fruit jelly

Photograph (c)2008 Helen Macbeth

Chop or grate the cabbage finely and wash. Heat the fat in a casserole, and add the cabbage and apple. Turn until pieces have been in the fat on all sides and have started to become soft. Pour in enough water, wine and vinegar, until the cabbage is just about covered. Add the fruit jelly, bayleaf and cloves. Season with sugar, salt and pepper to taste; place lid on the casserole and cook over a low heat until soft. When all the fluid is gone, sprinkle in the flour and stir. Heat up completely one more time and adjust the seasoning if necessary. If needed add a little more water.