German Red Cabbage (Rotkohl)

This German Red Cabbage aka Rotkohl recipe turns regular run-of-the-mill cabbage into a tender, falvorful, comforting dish with the perfect balance of tang, sweet, and salty. It’s the perfect accompaniment for braised meats or roasts, but so good you’ll want to eat it with a spoon straight out of the pot.

Ingredients

1 large red cabbage (shredded, about 8-10 cups)

8 slices bacon (diced)

½ cup brown sugar (packed)

4 teaspoon all-purpose flour (all purpose)

2 cups water

1 cup white vinegar

2 teaspoon salt (or to taste)

¼ teaspoon pepper (or to taste)

1 medium onion (diced)

2 apples (diced small, I used Gala)