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.
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.
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!