Oktoberfest: Rotkohl (Red Cabbage)
We have a lot of friends who hail from the land of potatoes, wienerschnitzel, and beer: a.k.a. Germany. I love German food. it’s so warm, filling, and full of good memories. Which makes October the perfect month to showcase some wonderful Oktoberfest recipes. We aren’t big beer drinkers, which is the whole point of Oktoberfest, but we sure do love German food! You have to see these recipe ideas to celebrate Oktoberfest the right way! You can’t leave Rotkohl red cabbage out of the festivities; it’s a definite must-have.
One of my favorite recipes is Rotkohl-or Red Cabbage salad. This is a perfect dish full of vitamins, low on those carbs, and definitely a delicious balance of sour and sweet. You really do need a dutch oven, or a La Crueset, for this dish to work. It pairs amazingly with a potato and meat dish, which makes it perfect for fall (and Oktoberfest particularly)!
- 3 Tbsp bacon drippings or canola oil
- 1 head red cabbage shredded (about 1 1/2 lbs)
- 2 tart apples, peeled and chopped
- 1 c. water
- 1/3 c. sugar
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. ground cloves
- 1/4 c. white vinegar
Process: In your dutch oven, or La Crueset, toss in your apples and cabbage. Cook them for about 3 minutes, stirring constantly. Add in water, sugar, salt, pepper, and cloves and bring to a boil. Once it’s boiling, reduce heat to medium and simmer, covered, for about 45 minutes or until the cabbage is the right texture. You’re looking for something that is tender and soft but not mush. You want it to still have a bit of a firm texture. Stir it occasionally while it’s simmering. Stir in the white vinegar, and serve warm!
Pair this with some pork, scnnitzel, potatoes, or spaetzle and you’ve got yourself one awesome meal that is sure ot leave everyone smiling and happy! This meal is absolutely perfect for your Oktoberfest celebration.