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Apfel-Rotkohl – German Red Cabbage and Apple Recipe

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I am a huge fan of red cabbage. This is a great way to make it really special. This is best if prepared a day in advance.

Difficulty: Moderate.
Preparation Time: 2 hours and 20 minutes.
Portions: 6.

Ingredients:

  • 2 1/2 to 3-pound red cabbage
  • 2 tbsp. butter, or minced bacon
  • 1/3 c. sugar
  • 2 tart apples, peeled, cored and chopped
  • 2 small yellow onions, diced
  • 1/2 c. red wine vinegar (in a pinch, apple cider vinegar will also work)
  • 2 c. broth (beef, vegetable, or chicken stock)
  • 2 c. red wine
  • 6 whole cloves (make a small cheesecloth bag containing the cloves, to be removed after cooking)
  • 6 whole peppercorns
  • 1 bay leaf
  • Thickener: 2 tbsp. butter and 2 tbsp. flour

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Rotkohl – Red Cabbage Recipe

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Rotkohl is a staple in Germany. While there are good German red cabbage products at places like ShopRite, making it from scratch can be very satisfying. Here is a great recipe that will remind you of Oma’s home cooking.

Difficulty: Moderate.
Preparation Time: 1 hour 30 minute.
Portions: 6.

Ingredients:rotkohl

  • 1 medium head red cabbage, cored and sliced
  • 2 large tart apples, peeled and sliced
  • 1 medium sweet onion, sliced and separated into rings
  • 1 1/2 cups water
  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 6 whole peppercorns
  • 2 whole allspice
  • 2 whole cloves
  • 1 bay leaf
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

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Weinkraut – Baked Sauerkraut with Apples Recipe

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A yummy variation of sauerkraut.  This is a perfect way to get rid of some not-so-fresh apples!

Difficulty: Easy.
Preparation time:  1.25 hours
Servings: 4 – 6 servings.

Ingredients:

  • 1 quart sauerkraut
  • 1/4 cup onion, thinly sliced
  • 2 tbsp. butter, bacon drippings, or margarine
  • 2 – 3 medium sized apples
  • 1 1/2 cups white wine
  • 1/2 cup beef broth or bouillon
  • 1 tsp. brown sugar
  • 1 tsp. celery seeds

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Krautsalat – Cole Slaw Recipe

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I LOVE this slaw recipe! I adapted it from a Pennsylvania Dutch cookbook. It is super easy, and great in the summer. This is one of those salads that gets better with age, so make it a day ahead if you can.

Difficulty: Easy.
Preparation time: 15 minutes (3 – 4 hours for chilling)
Servings: 4.

Ingredients:

  • 1 bag of shredded cabbage (slaw mix, common in the produce section)
  • 1/4 cup sour cream
  • 1/4 cup cider or red wine vinegar
  • 2 tbs. sugar
  • 1/2 teaspoon horseradish, prepared

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Rote Beetesalat – Red Beet Salad Recipe

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A light side salad, very commonly found on the side with many dishes in German restaurants.

Difficulty: Easy.
Preparation time: 15 minutes (3 – 4 hours for chilling)
Servings: 6.

Ingredients:

  • 2 bunches red beets OR 2 cans of beets, sliced
  • 2 tablespoons water
  • 1 teaspoon horseradish
  • 1/4 cup vinegar
  • 1/4 teaspoon ground cloves
  • 2 tablespoons caraway seeds
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 2 tablespoons onions, minced
  • 5 tablespoons canola oil

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Warmer Kartoffelsalat – Warm Potato Salad Recipe

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A typical potato salad, which makes a great accompaniment to Bratwurst. Unlike the Americanized ‘German’ potato salad, you will not find any mayonnaise in this.

Difficulty: moderate
Preparation Time: 45 minutes
Portions: 6 – 8

Ingredients:

  • 6 – 8 boiling potatoes, water to cover, salt
  • 1/4 pound bacon
  • 1 small onion, minced
  • 1/2 – 3/4 cup vinegar
  • 1/2 – 3/4 cup beef stock
  • salt and white pepper to taste
  • sour cream (optional)
  • minced parsley

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