Sächsischer Sauerbraten with Klöße und Rotkohl
Side dishes often get less love than the main dish, but this classic German side dish is popular throughout Germany. Savory, somewhat sweet and full of flavor, red cabbage has been a mainstay in German kitchens for generations. A simple side dish that pairs well with hearty meats, Rotkohl is often served next to Sauerbraten, Haxe, Schnitzel, and certain sausages. This is a classic recipe handed down from generations of German families.
Prep Time: 10 minutes
Cook Time: ca. 1 hour
Begin by prepping all your fruits and veggies. Quarter and core everything. Be sure to remove the outside leaves of the cabbage.
Using a food processor, or a grater, grate all of the cabbage, apples, and onion into a large bowl.
Amateur tip: Go back and forth between the apples, cabbage, and onion to make it easier to stir them all into one large mixture.
Combine all the shredded goodness together in the bowl.
Begin by placing about one tablespoon of butter on the bottom of a large pot. Sautee the onions. We did not do this because we used a large Texas sweet onion. We just threw all of the shredded mixture into the pot at once. Sautee for about two to five minutes, just until it starts to soften. Stir often.
Add salt and pepper (to taste). Add about 1/2 teaspoon of nutmeg and the cloves. Stir to combine.
Stir and sautee for about five minutes. Add the red wine, sugar, and vegetable broth. Stir to combine. Put the lid on and cook for about one hour. Turn the heat down to medium low and stir occasionally as the red cabbage simmers. (In the one hour we cooked the red cabbage, we stirred twice.
Serve a healthy portion along with your favorite meat dish. This year we had pork roast. But ham, goose, turkey, chicken ... well pretty much anything goes well with Rotkohl!
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