Rotkohl (German Braised Red Cabbage)

As the founder of Nava's Zen, I've often been asked about sharing recipes on our blog. While some may question my qualifications to speak about food and nutrients, let me assure you that I've extensively studied eating for the mind and happiness. You can check out my credentials on my Facebook or LinkedIn profile. Now, let's talk about Rotkohl, also known as German Braised Red Cabbage. You might be wondering if this dish is healthy for you, and it certainly can be! Even if you're new to German cuisine, Rotkohl's deliciously complex flavors are sure to win you over. I've even tweeted my version of the recipe, which has become a household favorite. Pair it with pork sausages or grilled pork chops for an authentic German experience. Trust me, your taste buds will thank you for taking this culinary trip to Germany right from your own kitchen!

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!