Apple Wine Rotkohl

Apple Wine Rotkohl

Deep garnet and glossy, this slow-braised red cabbage is heady with red wine, warm spice and the sharp sweetness of tart apples — a classic German side dish that fills the kitchen with an irresistible, wintry fragrance. A spoonful of redcurrant jelly stirred in at the end gives it a jewel-bright finish and beautiful balance of sweet and sour. It is the perfect partner to roast celeriac or lentil dumplings, and holds up wonderfully alongside a glass of Spätburgunder.

Ingredients
[ ] 1 small red cabbage (about 1 kg), outer leaves removed, finely shredded
[ ] 1 medium onion, finely diced
[ ] 2 tart eating apples (e.g. Braeburn or Granny Smith), peeled, cored and cut into thin wedges
[ ] 150 ml dry red wine (e.g. Spätburgunder or Pinot Noir)
[ ] 2 tbsp apple cider vinegar, plus more to taste
[ ] 1 tbsp redcurrant jelly
[ ] 2 bay leaves
[ ] 4 juniper berries, lightly crushed
[ ] 1 cinnamon stick
[ ] 1 tsp neutral oil (e.g. sunflower or rapeseed) or a splash of red wine, for sweating the onion
[ ] Salt and freshly ground black pepper, to taste
[ ] Optional: 1 tsp cornflour mixed with 1 tbsp cold water (slurry), only if the braising liquor will not reduce sufficiently

Instructions
[ ] 1. Warm a large, heavy-based saucepan or casserole over a medium heat. Add the teaspoon of oil (or a splash of red wine if you prefer oil-free) and gently sweat the diced onion for 5–7 minutes, stirring occasionally, until softened and translucent but not coloured.
[ ] 2. Add the bay leaves, crushed juniper berries and cinnamon stick to the pan. Stir for 30 seconds to toast the spices lightly in the residual heat.
[ ] 3. Add the finely shredded red cabbage and stir well to coat in the aromatics.
[ ] 4. Pour in the red wine and apple cider vinegar, then season generously with salt and pepper. Stir everything together.
[ ] 5. Cover with a tight-fitting lid, reduce the heat to low and braise for 40–45 minutes, stirring every 10 minutes or so, until the cabbage is completely tender and the liquid has reduced to a glossy, fragrant sauce.
[ ] 6. About 10 minutes before the end of cooking, tuck the apple wedges into the cabbage. Replace the lid and continue to braise until the apples are just tender but still holding their shape.
[ ] 7. Remove the bay leaves and cinnamon stick. Stir in the redcurrant jelly and allow it to melt through.
[ ] 8. Taste and adjust the seasoning, adding a little more vinegar for sharpness or a pinch of salt as needed.
[ ] 9. If the braising liquor is still quite loose rather than glossy and clinging, stir in the optional cornflour slurry a little at a time over a medium heat, stirring constantly, until the sauce reaches the desired consistency. This step is only necessary if natural reduction has not thickened the liquor sufficiently.
[ ] 10. Serve hot as a side dish. Rotkohl reheats beautifully and often tastes even better the next day.

https://www.cuisinesavvy.com/recipe/apple-wine-rotkohl