German red cabbage with apples, known as ‘Rotkohl mit Apfel,’ is a beloved traditional dish in Germany, and is served during festive occasions and hearty meals. Often served as a side dish alongside hearty meats such as roast pork or bratwurst, this ruby-red side dish with its slightly sweet and tangy taste adds a burst of color and flavor to the plate, elevating the dining experience with its rich and comforting taste.
INGREDIENTS:
6 slices thick sliced bacon, roughly chopped (preferably Corralitos Apple Wood Smoked Bacon)
1 tablespoon sugar
1 large yellow onion, finely chopped
Salt and freshly ground black pepper, to taste
1 large granny smith apple, peeled, cored, and coarsely chopped
1/3 cup tawny port
1/4 cup red wine vinegar
1 large head red cabbage (about 3 lbs.), cored and finely shredded
2 cups chicken stock
1/4 cup red currant jelly
METHOD:
In a large Dutch oven over medium-high heat, cook bacon just until crisp. Stir in sugar and stir for 30 seconds. Add onions, salt, and pepper, and cook stirring occasionally until onions are soft and slightly caramelized. Stir in apples and reduce heat. Cover and let simmer until apples are tender, about 6 minutes longer.
Add port, vinegar, and cabbage to the onion–apple mixture in Dutch oven; stir to combine. Cover the pot and cook cabbage until it is bright purple and slightly wilted, 5–7 minutes.
Add chicken stock and bring to a boil. Reduce heat to low. Cover pot with lid and cook until cabbage is tender but still red, about 1 1/4 hours. Stir in red currant jelly, adjust seasoning with additional salt and pepper to taste, and heat for 5 minutes longer. Serve hot.
