Red Cabbage Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I show you my red cabbage recipe.
When I see the cabbage heads in the field, I’m already looking forward to the upcoming canning.
Red cabbage tastes simply delicious, find here the essential tips and ideas from my kitchen summarized.
Enjoy reading and good luck!
Table of Contents
1. Recipe Red Cabbage
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for cooking blue cabbage.
|500||g||red cabbage finely chopped (raw)|
|120||g||applesauce (or fresh apples finely diced)|
|3||tbs||Cranberries (sweet cranberry compote from the glass)|
|150||ml||white wine (dry, alternatively red wine plus the new secret ingredient)|
|1||pc||bay leave (place on the onion)|
|3||pc||cloves (stick through bay leaf and onion)|
Finely slice or shave the blue cabbage.
Mix the finely chopped blue cabbage with
–> chicken stock (alternative: vegetable stock)
–> apple puree
–> white wine
–> balsamic vinegar
–> mix salt and pepper.
Knead the blue cabbage well.
This breaks the cell structure of the blue cabbage and the spices penetrate wonderfully.
The prepared blue cabbage can now marinate overnight in the pot in the refrigerator.
You can also cook the cabbage immediately.
Before boiling, add the halved onion peppered with bay leaf and clove.
Alternatively, you can put the aromatics in a tea bag and sweat the onions finely diced in advance.
Bring the red cabbage to the boil with the lid on, then simmer gently with the lid on for 1.5-2.5 hours.
If necessary, add some more vegetable broth.
You can additionally season the cabbage with port wine (secret ingredient).
Season the red cabbage to taste with salt and pepper and keep it hot for serving.
2. Nutritional Values
3. Red Cabbage and Its Regional Names
Rotkohl, blue cabbage is the North German name, Rotkraut is said in Central Germany and also Austria, Blaukraut is said in Southern Germany to this delicious cabbage.
Personally, I also like to eat vegetarian and leave out the animal ingredients when preparing red cabbage.
Great tastes the cabbage in the bourgeois variant for me also to dumplings of all kinds and potatoes.
Raw, the cabbage is also super – so in the warm season as a salad or part of a Buddhabowl, see my red cabbage salad.
Below I show you the classic way of preparing it, as it is most beautiful for Christmas goose.
The cabbage is best fresh, but if it should go fast, it may also be the cabbage from the jar or the freezer.
This then please enhance to taste with the mentioned aromatics and apples / apple compote.
4. Safely Cut Red Cabbage
Before the preparation comes the cabbage cutting. Please use a well laid cutting board and a sharp knife.
The slicer is an option after cutting in half. A well laid cutting board will not wobble.
You can put a tea towel under it. For cutting, use a large chef’s knife.
Cabbage you can cut or slice, cut the cabbage finely, then it tastes better.Tip from Chef Thomas Sixt
5. Boil Down Red Cabbage Begins with Marinating
The marinating of the cabbage is done the day before, with a marinating time overnight.
This allows the flavors to develop perfectly.
Knead the cabbage with the spices and additions, of course, without onions, cloves and bay leaf.
Soft kneaded cabbage tastes better later!
The cooking time of the cabbage is at least 2 hours, better a little longer (matter of taste: either cabbage with a slight bite or very creamy cooked).
Pour vegetable broth into the finely chopped or shredded cabbage.
Add coarsely diced fresh apples or applesauce, cranberries, white wine, balsamic vinegar and salt and pepper.
Knead the blue cabbage lovingly and strongly. Kneading with salt makes the cabbage soft!Preparation tip from chef Thomas Sixt
6. Red Cabbage as a Side Dish with…
Red cabbage goes well as a side dish with the following dishes:
Knuckle of veal, German Sauerbraten – Marinated Pot Roast, Recipes for Roast Pork and Classic Roast Pork with Red Wine Sauce and Plums, Goose Roast Recipe with great Tutorial, Videos and Side Ideas, all Tips of the Professional Kitchen in One Article, Roulade Recipe – Preparing Beef Roulades, Duck Leg Recipe for the Oven, Kitchen Story with Videos, Fried Duck Breast, duck breast oven, roast duck, venison steak, venison pepper, venison ragout – deer ragout, vegetarian Christmas goose and vegetarian goose roast.
7. More Ideas for Side Dishes
Comments, Cooking Questions and Answers
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