Vegan Style Rotkohl German Red Cabbage Recipes
INSTANT POT® GERMAN RED CABBAGE
I love German food, especially this classic side dish known as rotkohl. My method is decidedly Americanized, but the taste brings me back to my heritage.
Provided by thedailygourmet
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 33.3 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 5.3 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 398 mg, Sugar 24 g
GERMAN RED CABBAGE (ROTKOHL)
Steps:
- Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
- Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
- Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.
Nutrition Facts : Calories 215 kcal, Carbohydrate 27 g, Cholesterol 18 mg, Fiber 6 g, Protein 9 g, SaturatedFat 2 g, Sodium 345 mg, Sugar 17 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
VEGAN STYLE ROTKOHL (GERMAN RED CABBAGE)
Veggies shouldn't have to miss out on German yumminess. This is a veganized post from "Cooking the German Way" e-book-- it originally called for 2 strips of bacon and cooking the onions in the bacon fat, but it says in the footnote that if you don't want to add bacon, simply use 2 TB butter or oil to cook the onions. If you don't have whole cloves, 1/4 tsp ground cloves = about 3 cloves but it's not recommended. I am otherwise copying the recipe as is, including the description: "This tangy, bright-colored side dish is delicious with beef, pork, or wild game. It does not go well with chicken or fish. The vinegar, with its natural acid, preserves the vivid color of the red cabbage. Leftover red cabbage can be chilled and served as a salad."
Provided by the80srule
Categories Greens
Time 1h20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent.
- Add the cabbage and stir well. Add the remaining ingredients and stir again.
- Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.
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TRADITIONAL GERMAN ROTKOHL - THE DARING GOURMET
From daringgourmet.com
4.8/5 (59)Total Time 2 hrs 30 minsCategory Side DishCalories 154 per serving
- 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.
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5/5 (2)Category Side DishCuisine European, GermanCalories 263 per serving
- Heat up your butter in the braising pot; add onions and sauté for about 5 minutes, until translucent.
- Add cabbage, apple and spices (sugar, salt, pepper, allspice, clove, bay leaf, and if using juniper berries), apple cider and preserve if using; cover it up.
- Braise the cabbage for approximately an hour. Mix it frequently to avoid burning and add more liquid as needed (you can add a little bit more apple cider, but at this stage mostly add water or vegetable stock). Make sure your cabbage is mostly submerged in liquid.
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4.5/5 (10)Total Time 45 minsCuisine GermanCalories 136 per serving
- Remove outer wilted and dry leaves from the red cabbage. Shred the cabbage as thin as possible. You can use a mandoline slicer if you have one.
- Place the shredded cabbage into a large bowl. Salt the cabbage and pour the apple cider vinegar over it. Massage the cabbage with your hands for about 1 minute. The cabbage will change the color and slightly reduce in volume. Keep in mind that red cabbage juice can stain your hands and nails, so wear gloves if needed. Set the red cabbage aside for about 5 minutes.
- In the meantime, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally for about 3 to 4 minutes or until the onion starts to caramelize.
- Transfer the cabbage into the pan. Add the rest of the ingredients - apples, cinnamon stick, bay leaf, whole cloves, and vegetable stock.
GERMAN RED CABBAGE RECIPE [ROTKOHL] | MASALAHERB.COM
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4.6/5 (11)Calories 121 per servingCategory Side Dish
- Add in the bay leaves, caraway or cumin seeds, and juniper berries and stir cook for a minute to allow the spices to unfold their flavors.
AUTHENTIC GERMAN RED CABBAGE - ROTKOHL ⋆ MY GERMAN RECIPES
From mygerman.recipes
Reviews 7Total Time 1 hr 5 minsCategory Side Dish, Sides
- Start with removing the stem from the cabbage and cut it in quarters. Remove all the hard parts from the cabbage.
GERMAN RED CABBAGE | SIMPLY HEALTHY VEGAN
From simplyhealthyvegan.com
Reviews 1Category Side DishCuisine GermanTotal Time 25 mins
- Stir in the cabbage and apple, along with the apple cider vinegar and cover with lid for 10-15 minutes so that it steams itself. Stir occasionally.
- Add in the Cloves, cinnamon, maple syrup and liquid smoke and cook for a further 5-10 minutes until softened.
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4.5/5 (14)Total Time 1 hr 30 minsCategory Side DishesCalories 116 per serving
- Place the butter in a 6-quart or larger lidded pot set over medium heat. Once the butter has melted, add the cabbage, apple, onion, vinegar, sugar, water, juniper berries, and cloves to the pot.
- Allow the mixture to come to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer, stirring every 15 minutes or so, until the cabbage is tender and turning translucent (about 1 hour).
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From twosleevers.com
5/5 (5)Total Time 13 minsCategory Side DishCalories 191 per serving
- Place cabbage, apples, melted butter or oil, cider vinegar, salt, sugar, pepper, cloves, and bay leaves into the Instant Pot and stir.
- Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 3 minutes. Release all pressure immediately.
- In a 10-inch frying pan, melt the butter or oil. Add in salt, sugar, pepper, cloves, and bay leaves .
GERMAN RED CABBAGE (ROTKOHL) - LIFE & LEMONS
From life-and-lemons.com
5/5 (1)Servings 6Cuisine GermanCategory Sides
- Start by finely slicing the onion. Wash and core the apples and cut them into bite-sized pieces. Put aside and prepare the cabbage. Take the two outer leaves off and then wash the cabbage. Put on a chopping board and split in the middle. Take out the stalk and then finely cut the remainder of the cabbage. Alternatively, you could also shred the cabbage in a food processor
- Heat a large pot over medium to high heat and add the coconut oil until it is melted. Add the finely sliced onion and stir until translucent (ca. 4 – 5 minutes). Add the apples to the onions and continue to stir for another 2 minutes or so. Add 1 tbsp of the coconut sugar and let the onions and apples caramelize for another 2 -3 minutes. Add the cabbage, remaining coconut sugar, cloves, juniper berries, bay leaves, cinnamon, and apple cider vinegar and stir through. Now, add the 2 cups of water. Put on low heat (really low) and let simmer for about 5 hours. Stir occasionally and check whether there is still enough liquid at the bottom (the cabbage should continue to pool water – I did not have to re-fill once)
- Once cooked, take off the heat and add the salt. I have used about 1 – 1.5 tablespoons per cabbage head. Stir through and then put aside and let sit for the next 24 – 48 hours. You can simply re-heat the German Red Cabbage (Rotkraut) with a bit more water when serving (if possible, you can also take out the spices). ENJOY!
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