Rotkohl (Red Cabbage Salad)
Sweet and tangy, this salad is a German classic for a reason! It pairs perfectly with schnitzel or knödel.
Equipment
- Dutch Oven
Ingredients
- 3 Tbsp. bacon drippings or Canola oil
- 1 small red cabbage, shredded (about 1 1/2 lbs)
- 2 medium tart apples, peeled and chopped
- 1 c. water
- ¼ c. sugar
- ¾ tsp. salt
- ¼ tsp. pepper
- ⅛ tsp. ground cloves
- ¼ c. white vinegar
Instructions
- Begin by heating the bacon drippings or oil in a Dutch Oven over medium heat. When the oil is at temperature, add the cabbage and apples and stir for 2-3 minutes. Then stir in water, sugar, salt, pepper, and cloves.
- Allow this mixture to come to boil before reducing heat and allowing the mixture to simmer, covered, for 40-45 minutes. Continue to stir occasionally until the cabbage is tender. Then stir in the vinegar and allow to sit for five minutes before serving.