Rotkohl


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This is the thawed version.  When it came out of the time capsule of the chest freezer, it was in beautiful condition, vibrant and flavorful as ever.  
 
Here’s how you make it!
 
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My red cabbage was finely shredded and went into my first attempt at RotKohl, a braised German cabbage, similar to sauerkraut. Here you see the cabbage, 4 diced apples, 1/2 teaspoon of cinnamon, 1/4 cup of brown sugar, a healthy pinch of allspice, and about 3/4 cups of organic and unfiltered cider vinegar. There’s about 1/2 cup of water in there as well.  Oh and a pat of Amish Roll Butter, just because.

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I simmered this up for about 30 minutes and left it on the turned off stove when I went to pick up the kids from school.

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I came home to this! It has a lovely blend of sweet and sour flavor, which might be considered overpowering on its own. This would be killer with a nice wurst. I read that braised cabbage freezes well and so I’ll put this on ice until I pick up some kielbasa. To be continued!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.