Vegan German Red Cabbage (Rotkohl)

Ingredients

• 1 medium head Red cabbage, shredded
• 1 large Apple, peeled and chopped
• 1 medium Onion, chopped
• 1/4 cup Red wine vinegar
• 2 tablespoons Maple syrup
• 1/2 cup Vegetable broth
• 1 leaf Bay leaf
• 4 berries Juniper berries
• 2 tablespoons Vegan butter
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1In a large pot or Dutch oven, melt the 2 tablespoons of vegan butter over medium heat, about 350°F (175°C).
2. 2Add the chopped medium onion to the pot and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the shredded 1 medium head red cabbage, the chopped 1 large apple, the 1/4 cup red wine vinegar, the 2 tablespoons maple syrup, the 1/2 cup vegetable broth, the 1 bay leaf, and the 4 berries juniper berries to the pot.
4. 4Stir everything together to combine. Bring the mixture to a simmer over medium-high heat, about 375°F (190°C).
5. 5Once simmering, reduce the heat to low, cover the pot, and cook for 40-45 minutes, or until the red cabbage is tender when pierced with a fork.
6. 6Carefully remove and discard the 1 bay leaf and the 4 berries juniper berries from the pot.
7. 7Season the red cabbage with the 1 teaspoon salt and the 1/2 teaspoon black pepper, stirring to distribute evenly. Taste and add more salt and pepper if desired.
8. 8Serve the vegan German red cabbage hot as a side dish.

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