Name: EFK Rotkohl
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 to 8 side-dish servings
Ingredients: 1 medium head red cabbage, about 2 pounds, cored and thinly shredded; 1 medium yellow onion, thinly sliced; 2 medium tart-sweet apples, peeled, cored, and grated or thinly sliced; 2 tablespoons unsalted butter; 1/4 cup apple cider vinegar; 1/2 cup apple juice; 1/2 cup low-sodium chicken or vegetable broth; 2 tablespoons brown sugar; 1 bay leaf; 4 whole cloves; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons red currant jelly, optional, for finishing

Directions

Melt the butter in a Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the cabbage and apples and toss to coat. Stir in the vinegar, apple juice, broth, brown sugar, bay leaf, cloves, salt, and pepper. Bring to a simmer, cover, reduce the heat to low, and braise 60 to 75 minutes, stirring every 15 minutes, until the cabbage is very tender and glossy. Add a small splash of water if the pot becomes dry before the cabbage is tender. Remove the bay leaf and cloves. Stir in red currant jelly if using, then adjust the sweet-sour balance with a little more vinegar or sugar to taste.

Equipment

Dutch oven or heavy pot with lid; cutting board; chef's knife or mandoline; box grater; wooden spoon; measuring cups and spoons

Food safety & storage

Use a hand guard if slicing cabbage with a mandoline. Refrigerate leftovers within 2 hours and reheat prepared leftovers to 165°F.

EFK Rotkohl

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.