Rotkohl, Braised Red Cabbage

Is there anything that says German cuisine like red cabbage? Well, yes, there are lots of things.

That being said, rotkohl (braised red cabbage) is one of those things that MAKE a traditional German meal. In my opinion, this is simply the best German sides there is. This is a wonderful addition to any Oktoberfest meal!

As always, thanks for reading!

1 medium red cabbage, cored and shredded

2 large granny smith apples, peeled, cored, and sliced into sticks

1 large yellow onion, cut and sliced

3 tablespoons unsalted butter

2 teaspoons Himalayan salt (or sea salt)

8 black peppercorns

1/4 tsp cloves

2 juniper berries

1 1/2 cups water

1 cup vinegar

1/3 cup sugar, or more to taste

In a spice grinder, or a mortar and pestle, grind the salt, clove, juniper berries, and peppercorns until there are no large pieces of spice remaining.

In a large pot over medium heat melt the butter. Once melted add the cabbage, onion, and apple. Carefully turn to mix. Add the remaining ingredients, except the cornstarch and water, and bring to a boil. Reduce the heat to a low simmer, cover and cook for 1 1/2 hours, stirring occasionally.

Turn off the heat and let cool for three minutes before serving.

This is best served as a side in a traditional Oktoberfest meal! That means roll out the schweinsaxe

and Spatzle (and the barrels!).