German Red Cabbage (Rotkohl)

• servings: 6 servings
• active time: 15 minutes
• total time: 2 hours 30 minutes

Ingredients

1 1/2 pounds red cabbage (,very thinly sliced)

1 large yellow onion (,finely diced)

1 large Granny Smith or other semi-tart apple (,peeled, cored and diced)

1/4 cup butter (paleo: use grass fed or oil, vegans: use oil)

2 tablespoons red currant jam or jelly (, this is traditional but can substitute cherry jam)

2-3 tablespoons red wine vinegar

1/2 cup vegetable broth

1 bay leaf

3 whole cloves

3 juniper berries

1 teaspoon sugar

1 teaspoon salt

1 tablespoons all-purpose flour (gluten free and paleo: omit)

2 tablespoons water

Directions

Melt the butter in a Dutch oven over medium-high heat and cook the onions until just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste.

Traditionally served with roasts, Rouladen, and Sauerbraten along with potatoes, Spaetzle, or Knoedel.

Nutrition

• Calories: 154 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Cholesterol: 20 mg
• Sodium: 568 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 12 g
• Protein: 2 g