German Rotkohl
Servings: 6
Total Time: 2 hours 15 minutes
Ingredients
2 TBSP unsalted butter
1 large yellow onion, halved and thinly sliced
1 medium head red cabbage, cored and thinly sliced
1 large Granny Smith apple, peeled and grated
1/4 cup red wine vinegar
1/2 cup water
1 bay leaf
4 whole cloves
salt & pepper
Directions
1. Melt the butter in a dutch oven over medium heat. When butter has melted add the onion and cook, stirring occasionally, until onions begin to brown, about 4 minutes.
2. Add the cabbage and apple to the pot and cook, stirring occasionally, about 3 minutes.
3. Pour in the vinegar and water then stir in the bay leaf, cloves, 1/2 tsp salt, and 1/2 tsp pepper. Bring to a boil then reduce heat to low. Cover the pot and simmer over low heat for 2 hours, stirring occasionally. If it starts to look dry add a little more water as necessary.
4. Season with salt & pepper to taste.
2. Add the cabbage and apple to the pot and cook, stirring occasionally, about 3 minutes.
3. Pour in the vinegar and water then stir in the bay leaf, cloves, 1/2 tsp salt, and 1/2 tsp pepper. Bring to a boil then reduce heat to low. Cover the pot and simmer over low heat for 2 hours, stirring occasionally. If it starts to look dry add a little more water as necessary.
4. Season with salt & pepper to taste.
