German Rotkohl

Method

1. 1

   Soften the onion

   Melt the butter in a large heavy-based pan over medium heat for 4 to 5 minutes, stirring now and then, until the onion is soft and translucent but not browned.

2. 2

   Cook the cabbage

   Add the sliced cabbage and salt. Cook over medium heat for 5 minutes, turning often, until the cabbage has softened slightly and looks glossy.

3. 3

   Add the flavourings

   Stir in the apples, vinegar, water, brown sugar, cinnamon stick, cloves, bay leaf and pepper. Bring to a simmer over medium-high heat for 2 to 3 minutes, until small bubbles appear across the surface.

4. 4

   Braise until tender

   Cover and cook over low heat for 50 to 55 minutes, stirring every 10 to 15 minutes, until the cabbage is tender but still holds its shape.

5. 5

   Reduce the liquid

   Remove the lid and cook over medium heat for 5 to 8 minutes, stirring occasionally, until the liquid is glossy and lightly coats the cabbage.

6. 6

   Season and serve

   Remove the cinnamon stick, cloves and bay leaf. Taste and adjust the salt, pepper or vinegar if needed.

Tips

• Keep the heat low during braising and replace the lid promptly after stirring so the liquid does not evaporate too quickly.
• Check the cabbage near the end of the braising time; it should be tender but still hold its shape.
• Taste after reducing, then adjust the vinegar a little at a time.

Swaps

• Use apple cider vinegar in place of red wine vinegar.
• Use a firm pear in place of the apples.

Storing

Refrigerate leftovers in a covered container for up to 4 days; reheat gently in a pan, adding a splash of water if needed.