Veganstylerotkohlgermanredcabbage Recipes

SOUTHERN-STYLE CABBAGE

Southern-Style Cabbage image

This is how I got my children to like cabbage. It is a simple recipe. It came from an old magazine clipping, do not remember which one. We usually have cornbread on the side with rice and sausage.

Provided by momstar

Categories Greens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 slices bacon, cut in 1 inch pieces
2 lbs green cabbage, coarsely sliced
1 small onion, thinly sliced
1/2 teaspoon salt
1/2 cup water

Steps:

In a 5-quart dutch oven or 12-inch skillet over medium heat, cook bacon until browned.
Add cabbage, onion, salt; stir to coat cabbage evenly with bacon fat.
Add water and reduce heat to medium-low; cover and cook 30 minutes, stirring occasionally, until cabbage is tender and lightly browned.

ROTKOHL (RED CABBAGE)

Rotkohl (Red Cabbage) image

Make and share this Rotkohl (Red Cabbage) recipe from Food.com.

Provided by MnBiker

Categories German

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 onion, diced
1 head red cabbage, cut up
2 tablespoons butter
2 -3 tablespoons vinegar
4 -5 tablespoons sugar
1 -2 apple, peeled and diced

Steps:

Saute onions in butter.
add cut up cabbage and vinegar.
cover and simmer for about 20 to 25 minutes.
add just enough sugar to make it sweet and sour tasting.
add apples and reheat.

VEGAN STYLE ROTKOHL (GERMAN RED CABBAGE)

Vegan Style Rotkohl (German Red Cabbage) image

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

Ingredients

1 medium onion, peeled and chopped (1/3 cup pre-chopped)
2 tablespoons olive oil (or Earth Balance, or other oil you like)
10 -12 cups shredded red cabbage (about 2 1/3 lbs)
1 medium tart apple, cored and chopped (says "no need to peel")
4 -5 whole cloves
2 bay leaves
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup red wine vinegar

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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Add all the cabbage to a large stock pot or dutch oven with the salt, 1 cup of water, and 1/2 cup vinegar. Bring everything to a boil, then reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally.
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