Apfelrotkohl
85 min141 kcal each
Red cabbage braised slowly with apple, onion, vinegar and cloves — sweet, sour and deep purple, the side for every German roast.
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Plan this recipeIngredients
for 6 servings- Red cabbage1 kg
- Apples2 piece
- Onion1 piece
- Butter30 g
- Sugar30 g
- Red wine vinegar4 tbsp
- Water200 ml
- Cloves3 piece
- Bay leaf2 piece
- Salt1 tsp
Method
Prep 15 min · cook 70 min- Quarter the cabbage, cut out the core and shred it finely. Peel and dice the apples and chop the onion.
- Soften the onion in the butter, add the sugar and let it caramelise lightly.
- Add the cabbage and the vinegar straight away, so it keeps its colour, then the apples, water, cloves, bay leaves and salt.
- Cover and braise gently for 1 hour, stirring now and then and adding water if it dries.
- Taste and balance with more vinegar or sugar. It is better made a day ahead and keeps for 5 days.
Nutrition
per servingCal
141
Protein
2.84g
Carbs
26g
Fat
4.41g
Of 17g of sugar per serving, 5g is added sugar.
Of 4.4g of fat per serving, 2.6g is saturated.
