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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Sweet and Sour Braised Cabbage (Rotkohl)

This colorful combination, developed by Food Editor Ann Taylor Pittman, is a tasty accompaniment for roast meats or poultry. Although traditional versions don't use bacon, we love the smoky flavor it adds. For a more classic rendition, omit the bacon and use one tablespoon butter or schmaltz (rendered fat).

Cooking Light DECEMBER 2008

  • Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

  • 4 slices applewood-smoked bacon (such as Neuske's), chopped
  • 2 cups thinly vertically sliced onion (about 1 large)
  • 3 cups chopped peeled Granny Smith apple (about 2 medium)
  • 10 cup thinly sliced red cabbage (about 2 pounds)
  • 1 cup apple cider
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 3 whole cloves
  • 1 bay leaf

Preparation

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.

Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 25%
  • Fat: 3.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 24.4g
  • Fiber: 3.4g
  • Cholesterol: 7mg
  • Iron: 1.1mg
  • Sodium: 399mg
  • Calcium: 61mg
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Sweet and Sour Braised Cabbage (Rotkohl) recipe

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