Rotkohl (German Red Cabbage): A Taste of Tradition

My culinary journey began long ago, but it truly intensified after I got married. At first, cooking felt like a monotonous chore - repeatedly preparing the same dishes to please my husband's palate. It seemed as though cooking had been conveniently handed to me as part of my marriage responsibilities. Yet, as the years passed, I discovered the therapeutic joy of cooking. I began experimenting with dishes from around the world, eager to explore new flavors and techniques.

 

While my husband remained somewhat hesitant to try new foods, there were occasional surprises. When I introduced him to Rotkohl, a traditional German dish, his reaction was unexpectedly positive. He savored the soft, tangy bites of this vegetarian delight, a departure from our usual fare.

My fascination with Rotkohl stemmed from dining experiences at German restaurants in Malaysia. The rich flavors of their sausages and pork chops, paired with Rotkohl, left a lasting impression. Determined to recreate this dish at home, I turned to online recipes for guidance. With a few modifications, I crafted my own version of Rotkohl - a versatile side dish perfect for burgers, hotdogs, or simply enjoyed on its own.

 

So, shall we embark on the culinary adventure of making Rotkohl? Absolutely!

Ingredients 

1 medium size red/purple cabbage - shred/slice thingly 
2 tbsp butter 

2 tbsp apple cider vinegar 

2 tbsp Indian brown sugar 

1 big red  onion - chopped 
4 cloves 
2 bay leaves 
1/2 tbsp black cumin 

1 1/2 cups water

Salt to taste

Method 

Melt the butter in a large skillet over medium heat.

Add the onion and cook, stirring occasionally, until it becomes translucent and starts to soften.

This should take about 5-7 minutes.

Add the spices and sugar to the skillet, and stir to combine.

Cook for another minute or so, until the spices become fragrant.

Add the shredded cabbage to the skillet, and stir to coat it with the spice mixture. 

Cook for 10-15 minutes, stirring occasionally, until the cabbage softens to your desired texture.

Pour in the vinegar, water and add salt. 

Stir to combine.

Cook for another 5-10 minutes, or until the liquid has mostly evaporated and the cabbage is very soft.

Transfer the cabbage to a serving dish and enjoy!