Viroqua Food Co-op Recipe Blog

Go-with-the-Flow Readymade Rotkohl!

Posted byShana Meshbesher on Mon, Mar 16, 2015 @ 06:46 PM

Although far from the traditional version, enjoy this "gateway dish" as it is a surefire way to enjoy both cabbage and caraway seeds like you never have before!!!

 

Prep Time: 35-45mins
Yields: ~5-6 cups
Adapted from Shana Meshbesher

Ingredients

1 Tbsp local butter
2 Tbsp local sunflower or olive oil
1 large red onion, cut into ½ moon slivers
2 lb head red cabbage (~10 cups packed, finely shredded) 
½ cup red wine vinegar
½ cup red wine
¼ cup balsamic vinegar
½ cup water
1½-2 Tbsp caraway seeds, to taste
Salt & pepper, to taste
Parsley, optional garnish

 

Directions

1- Cut onion in ½ moon slivers & add to sauté pan with oil & butter combo. Sauté on medium heat. Stir intermittently to avoid burning.

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2- Finely shred cabbage while onions are sautéing & add to pan when onions are translucent. Add salt & pepper & stir well.

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3- Just after all cabbage has started wilting, add all liquids & caraway seeds. Make sure heat is on medium, then braise (steam ingredients by putting lid on) for 20-30mins.

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4- When approaching 20mins, if lots of liquid left, remove lid to let liquids escape. If no liquid left, about ½ cup more water or either of the vinegars then put lid back on for 10mins more.

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5- After putting finished Rotkohl in serving dish, add parsley as optional garnish. Serve hot.

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Optional Variations

* Traditional Rotkohl is made by adding broth, cloves, bay leaves & apple, then braising on low-medium heat for 120-240mins in oven. Our household doesn’t like it sweet, nor how long that takes – so this version is far from its original German roots. Although, everyone is now convinced that they like both cabbage and caraway seeds where they didn’t before… Consider this a “gateway dish!”

* Completely switch the look & flavor of this recipe by replacing red cabbage, red onion, red wine vinegar & red wine for green cabbage, white onion, apple cider vinegar & a beer, perhaps.

* Original versions often create a sweet/sour affect by adding apple or maple syrup. Some versions include bacon.

* Due to such non-traditional alterations, don’t hesitate to utilize whatever you have on hand. Quantities are not really important. If you skip one of the liquids, just double up on another! This dish is meant to be as simple as possible and potentially served on the side of a meat dish.

Tags: Recipes, onions, Cabbage