Red Cabbage Recipe

Name: Red Cabbage - Red Cabbage Recipe | Thomas Sixt Foodblog
Prep time: 15 min
Cook time: 140 min
Total time: 255 min
Yield: 4
Ingredients: red cabbage finely chopped 500 g; Vegetable broth 100 ml; applesauce 120 g; Cranberries 3 tbs; white wine 150 ml; balsamico 30 ml; onion 1 pc; bay leave 1 pc; cloves 3 pc; Salt some; Pepper

red cabbage recipe image — Red cabbage recipe image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my red cabbage recipe.

When I see the cabbage heads in the field, I’m already looking forward to the upcoming canning.

Red cabbage tastes simply delicious, find here the essential tips and ideas from my kitchen summarized.

Enjoy reading and good luck!

Table of Contents

1. Recipe Red Cabbage
2. Nutritional Values
3. Red Cabbage and Its Regional Names
4. Safely Cut Red Cabbage
5. Boil Down Red Cabbage Begins with Marinating
6. Red Cabbage as a Side Dish with…
7. More Ideas for Side Dishes

1. Recipe Red Cabbage

Red Cabbage

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 146

Preparation Time 15 Min.

Cook Time 140 Min.

Total Time 255 Min.

Simple guide for cooking blue cabbage.

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Ingredients

500	g	red cabbage finely chopped (raw)
100	ml	Vegetable broth
120	g	applesauce (or fresh apples finely diced)
3	tbs	Cranberries (sweet cranberry compote from the glass)
150	ml	white wine (dry, alternatively red wine plus the new secret ingredient)
30	ml	balsamico
1	pc	onion
1	pc	bay leave (place on the onion)
3	pc	cloves (stick through bay leaf and onion)
	some	Salt
		Pepper

Instruction

Preparation step 1

Cut cabbage

Finely slice or shave the blue cabbage.

Preparation step 2

Marinate red cabbage. — Red cabbage with cranberries and applesauce

Marinade cabbage

Mix the finely chopped blue cabbage with

–> chicken stock (alternative: vegetable stock)

–> apple puree

–> cranberries

–> white wine

–> balsamic vinegar

–> mix salt and pepper.

Preparation step 3

Knead the marinated red cabbage with your hands — Knead the red cabbage

Knead cabbage

Knead the blue cabbage well.

This breaks the cell structure of the blue cabbage and the spices penetrate wonderfully.

The prepared blue cabbage can now marinate overnight in the pot in the refrigerator.

You can also cook the cabbage immediately.

Preparation step 4

Cooking cabbage

Before boiling, add the halved onion peppered with bay leaf and clove.

Alternatively, you can put the aromatics in a tea bag and sweat the onions finely diced in advance.

Preparation step 5

Port wine in red cabbage — The secret ingredient for the perfect red cabbage;)

Refine cabbage

Bring the red cabbage to the boil with the lid on, then simmer gently with the lid on for 1.5-2.5 hours.

If necessary, add some more vegetable broth.

You can additionally season the cabbage with port wine (secret ingredient).

Preparation step 6

Cooking red cabbage — Cook the red cabbage for at least 2 hours.

Finish cabbage

Season the red cabbage to taste with salt and pepper and keep it hot for serving.

Video

2. Nutritional Values

3. Red Cabbage and Its Regional Names

Rotkohl, blue cabbage is the North German name, Rotkraut is said in Central Germany and also Austria, Blaukraut is said in Southern Germany to this delicious cabbage.

The cabbage is a classic and typical side dish to a festive or Sunday roast, for example Sauerbraten or Roulades

Personally, I also like to eat vegetarian and leave out the animal ingredients when preparing red cabbage.

Great tastes the cabbage in the bourgeois variant for me also to dumplings of all kinds and potatoes.

Raw, the cabbage is also super – so in the warm season as a salad or part of a Buddhabowl, see my red cabbage salad.

Below I show you the classic way of preparing it, as it is most beautiful for Christmas goose.

The cabbage is best fresh, but if it should go fast, it may also be the cabbage from the jar or the freezer.

This then please enhance to taste with the mentioned aromatics and apples / apple compote.

Red cabbage tastes best from the field into the pot.

4. Safely Cut Red Cabbage

Before the preparation comes the cabbage cutting. Please use a well laid cutting board and a sharp knife.

The slicer is an option after cutting in half. A well laid cutting board will not wobble.

You can put a tea towel under it. For cutting, use a large chef’s knife.

Cabbage you can cut or slice, cut the cabbage finely, then it tastes better.
Tip from Chef Thomas Sixt

blue cabbage whole head — Red cabbage whole head

blue cabbage halved — Red cabbage halved

5. Boil Down Red Cabbage Begins with Marinating

The marinating of the cabbage is done the day before, with a marinating time overnight.

This allows the flavors to develop perfectly.

Knead the cabbage with the spices and additions, of course, without onions, cloves and bay leaf.

Soft kneaded cabbage tastes better later!

The cooking time of the cabbage is at least 2 hours, better a little longer (matter of taste: either cabbage with a slight bite or very creamy cooked).

Pour vegetable broth into the finely chopped or shredded cabbage.

Add coarsely diced fresh apples or applesauce, cranberries, white wine, balsamic vinegar and salt and pepper.