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Rotkohl (Red Cabbage Salad)

Sweet and tangy, this salad is a German classic for a reason! It pairs perfectly with schnitzel or knödel.
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Prep Time 20 minutes
Cook Time 44 minutes
Servings: 6 servings
Course: Salad
Cuisine: German
Ingredients Equipment Method

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

Equipment

  • Dutch Oven

Method
 

  1. 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.
  2. 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.