Rotkohl

🔥 Prep

• Remove outer leaves and core from the 1 pcs red cabbage, then thinly slice it (about 4‑5 mm strips).
• Peel, core, and dice the 1 pcs apple into small cubes (~1 cm).
• Peel and finely chop the 1 pcs onion.
• Measure out 2 tbsp vinegar and 1 tbsp sugar and set aside in small bowls.

🔥 Cook

• 1. Heat 1 tbsp of oil (or butter) in a large heavy‑bottomed pot over medium heat and add the chopped onion; sauté for 3 minutes until translucent.
• 2. Add the diced apple and cook for another 2 minutes until it begins to soften.
• 3. Stir in the sliced red cabbage, ensuring it is coated with the fat, and cook for 5 minutes over medium heat, stirring occasionally.
• 4. Pour in the 2 tbsp vinegar and 1 tbsp sugar, mixing well; then add about 150 ml water (or broth) to just cover the cabbage.
• 5. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
• 6. After 45 minutes, check tenderness; if needed, continue to simmer uncovered for an additional 5‑10 minutes until the liquid is mostly absorbed and the cabbage is tender.
• 7. Taste and adjust seasoning with a pinch more sugar or vinegar if desired, then remove from heat.

🔥 Serve

• Transfer the braised red cabbage to a warm serving bowl and drizzle with a little extra melted butter for shine, if liked.
• Serve hot alongside traditional German dishes such as bratwurst, pork schnitzel, or roasted pork knuckle.
• Accompany with boiled potatoes, spaetzle, or crusty rye bread to soak up the juices.