German Rotkohl (Red sweet and sour cabbage)

Hi dolls,

This dish is one of those dishes I didn't like as a child,but now that I am older I love it to death.
Especially in Bavaria this dish is served with meat,but it can also be paired with loaded mash or fish.
Served on a bed of salad,it creates a beautiful composition of texture and flavor.

You may also make a big batch and fill it into glasses and preserve it.

You need:
1/2 head of red cabbage
2 Granny Smith apples
150 ml red wine
100 ml of vinegar or apple cider vinegar
olive oil water

pepper salt and a pinch of sugar

The recipe is pretty easy!
Chop your cabbage up into stripes,peel,core and dice the apples.
Place apples and cabbage in a large pot and add the red wine and vinegar.Add about 200 ml of water and season.
Bring to a boil and simmer for 2-3 hours.Once the water evaporates,add some more.I usually need to add water 3 times.
When the cabbage turns deep purple,stop adding water and simmer until the majority of liquid has evaporated and check on the seasoning again.

The other things on my plate are loaded mash (Onions,curry paste and sausage) and some smoked fish.

Huggies CookingChinchillas

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