German Red Cabbage (Rotkohl) with Apple Cider Vinegar

Name: German Red Cabbage (Rotkohl) with Apple Cider Vinegar
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 medium Red Cabbage, shredded; 1 large Apple, peeled and diced; 1 medium Onion, chopped; 2 tbsp Olive Oil; 1/4 cup Apple Cider Vinegar; 2 tbsp Sugar; 1 null Bay Leaf; to taste null Salt and Pepper

Sweet and sour German red cabbage, traditionally braised with butter, here adapted with olive oil for a dairy-free version. A vibrant and flavorful side dish for lunch.

65m6 servings

DAIRY-freeNUTS-free

120 cal|1g protein|20g carbs|5g fat|3g fiber

Ingredients

1 medium Red Cabbage, shredded
1 large Apple, peeled and diced
1 medium Onion, chopped
2 tbsp Olive Oil
1/4 cup Apple Cider Vinegar
2 tbsp Sugar
1 Bay Leaf
to taste Salt and Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Heat the olive oil in a large pot over medium heat.
2Add the chopped onion and sauté until softened.
3Add the shredded red cabbage and diced apple. Cook for 5 minutes, stirring occasionally.
4Stir in the apple cider vinegar, sugar, bay leaf, salt, and pepper.
5Cover the pot and simmer for 45 minutes, or until the cabbage is tender, stirring occasionally.
6Remove the bay leaf before serving.

Substitutions

Olive Oil → (avoids Dairy)

Replaces butter; provides moisture and richness.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.