Uli's Apple Red Cabbage Recipe

Cook Time: 45 minutes

Red Cabbage with Bacon and Apple

This recipe is perfect for a hearty, flavorful side dish. The combination of tender red cabbage, crispy bacon, and the sweet tang of apples and vinegar creates a deliciously comforting dish. It pairs well with a variety of meals and can be made ahead for convenience.

Ingredients

• 4 tablespoons butter
• cup thick-cut bacon, diced
• cup diced onion
• 2 cups chicken broth
• cup red wine, or to taste
• 1 large apple, peeled and sliced
• 2 tablespoons apple cider vinegar, or to taste
• 2 teaspoons white sugar, or to taste
• 4 whole cloves
• 3 bay leaves
• teaspoon ground nutmeg, or to taste
• 1 pinch ground cinnamon, or to taste
• Salt and ground pepper to taste
• 2 pounds shredded red cabbage

Directions

Step 1: In a large stockpot, melt the butter over medium-high heat. Add the diced bacon and cook until it begins to crisp, about 4 to 6 minutes.

Step 2: Add the diced onions to the pot. Stir and cook for another 6 to 8 minutes, or until the onions become lightly browned and translucent.

Step 3: Stir in the chicken broth, red wine, sliced apples, and apple cider vinegar. Bring the mixture to a boil.

Step 4: Add sugar, whole cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir well to combine.

Step 5: Add the shredded red cabbage to the pot. Stir to incorporate, then cover the pot. Reduce the heat to low and let the cabbage simmer for 30 to 45 minutes, or until the cabbage is soft and fully cooked through.

Step 6: Once the cabbage is tender, taste and adjust seasonings, adding more salt, pepper, or vinegar as needed. Serve hot and enjoy!

Cook's Note

For even more depth of flavor, make this dish a day ahead. Simply prepare the cabbage as directed, allow it to cool to room temperature, then refrigerate overnight. The next day, reheat it on medium heat, adding 1 to 2 tablespoons of corn or potato starch to thicken the sauce if desired. Serve it hot for an enhanced taste!

Nutrition Facts

Nutrition Information (per serving)	Amount	% Daily Value*
Calories	151	---
Total Fat	8g	10%
Saturated Fat	4g	21%
Cholesterol	21mg	7%
Sodium	402mg	17%
Total Carbohydrates	16g	6%
Dietary Fiber	4g	13%
Total Sugars	10g	---
Protein	4g	7%
Vitamin C	75mg	83%
Calcium	70mg	5%
Iron	1mg	7%
Potassium	398mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

Uli's Apple Red Cabbage, known as "Rotkohl" in German, is a traditional side dish that has its roots in German cuisine. It is a classic accompaniment to hearty meat dishes like pork, beef, or schnitzels. The combination of sweet apples, tangy vinegar, and aromatic spices makes this dish an unforgettable favorite in German households. The origins of red cabbage dishes date back centuries, as cabbage was a staple vegetable in the diets of many European countries. Its versatility and long shelf life made it a popular choice for cooking, especially during the colder months. The addition of apples and spices brought an extra layer of flavor that transformed this humble vegetable into a flavorful and festive side dish.

Regional Characteristics

While red cabbage is enjoyed throughout Germany, Uli's Apple Red Cabbage recipe represents a typical preparation from the southern regions of Germany, such as Bavaria. The use of apple slices and red wine in this recipe is characteristic of southern German cooking, where fruits are often incorporated into savory dishes. In contrast, northern German recipes might favor a more straightforward, vinegar-based version of Rotkohl without the added sweetness of apples or the richness of red wine.

Differences from Similar Dishes

Ulis Apple Red Cabbage stands out from other cabbage dishes due to its balanced combination of sweet and tangy flavors, thanks to the apples, sugar, and apple cider vinegar. The use of bacon adds a smoky depth that elevates the dish, making it distinct from other varieties of red cabbage that may be more acidic or less flavorful. Unlike the simple sauerkraut or pickled cabbage, which is often served raw or fermented, Rotkohl is cooked slowly to tenderize the cabbage, resulting in a more delicate, sweet, and savory flavor profile. The addition of whole cloves and bay leaves also sets it apart from other cabbage preparations, offering a fragrant spice element that complements the richness of the cabbage and bacon.

Where It's Served

Uli's Apple Red Cabbage is commonly served in German households, particularly during the colder months and festive seasons. It is a popular side dish for family dinners, Christmas meals, or Oktoberfest celebrations. The dish pairs perfectly with traditional German meats like roast pork, sausages, or schnitzels. It is often served alongside spaetzle (German dumplings) or boiled potatoes, making it a hearty and satisfying meal. Outside of Germany, this dish is frequently found in German restaurants worldwide, offering a taste of authentic Bavarian cuisine.

Interesting Facts

Red cabbage is known for its health benefits, as it is packed with antioxidants, vitamins, and fiber. It is especially rich in Vitamin C, which helps boost the immune system and improve skin health. The deep purple color of red cabbage comes from anthocyanins, powerful antioxidants that may help reduce inflammation and support heart health. Interestingly, red cabbage was historically used as a natural remedy for digestive issues, as it promotes healthy digestion and is known to help with detoxification.

In Germany, red cabbage is often cooked for a long time, allowing the flavors to develop fully. This dish tastes even better the next day, as the flavors meld together and become more harmonious. Many families make large batches of Rotkohl in advance and reheat it for special occasions, enhancing its richness over time. Uli's Apple Red Cabbage recipe, in particular, has been passed down through generations, showcasing the love for traditional flavors and family recipes that form the backbone of German culinary culture.

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