You bet it is! Red cabbage is packed with a ton of health benefits. And this authentic German red cabbage recipe will transport you back to your favorite German dinner tables with memories of your favorite German meals. If you’ve traveled to Germany or have sampled traditional German food, you’re likely familiar with Rotkohl. And Rotkohl takes the humble red cabbage and transforms it into something wonderful. And that’s how it usually works, doesn’t it? Great dishes stand the test of time. This sweet and sour red cabbage has been around for, well, seemingly forever. A traditional accompaniment for beef dishes in particular, I grew up in Germany enjoying Rotkohl on a regular basis served with our Sunday roasts, Sauerbraten, and Rouladen. It has a distinct sweet and sour flavor profile achieved by braising the red cabbage with apples, vinegar, and spices. Known as Rotkohl, Blaukohl or Blaukraut in Germany, depending on the region, this braised red cabbage is a staple side dish that is served throughout Germany. A quintessential and popular German side dish, this braised German Red Cabbage is the perfect accompaniment to your Sunday roast, beef rouladen, brats and more! This thoroughly authentic German Red Cabbage recipe (Rotkohl) is easy to prepare, can be made in advance, and can even be frozen.
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