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German Red Cabbage:
Rotkohl

What's the big idea?

My wife always cooks red cabbage at Christmas, but in Germany it's eaten all year round. If you have more than you need, it keeps in the fridge for several days, and if anything then tastes even better when reheated. A popular accompaniement to pork dishes in particular...

Shopping List

Here's the list of what you need:

  • 1kg red cabbage
  • 2 medium onions, peeled and thinly sliced
  • 1 cooking apple, peeled, cored and sliced
  • 2 tablespoons vegetable oil
  • 3 cloves (whole)
  • 8 black peppercorns
  • 3 juniper berries
  • 1 bay leaf
  • 3 tablespoons red wine vinegar
  • 150ml red wine
  • Salt and sugar to taste
  • 1 medium potato, peeled
  • Small muslin bag for the herbs and spices

What To Do

  • Wash the red cabbage, quarter it and remove the central core. Shred into fine slices
  • Heat the oil in a large pan. Add the onion and fry gently for a couple of minutes
  • Add the red cabbage and then the apple. Fry for a further 5 minutes
  • Place the herbs and spices in a muslin bag and then add to the cabbage
  • Add the vinegar, wine and about 250ml water and bring slowly to the boil. Add salt and sugar to taste
  • Cover and simmer for 45 minutes
  • Grate the potato and add this to the cabbage. Simmer for a further 15 minutes
  • Season again with salt and sugar if necessary. Serve hot

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