Rotkohl (German Red Cabbage): A Timeless Culinary Tradition

I've dined at several exclusive German restaurants, where the cost is a bit steep, but worth it for an occasional indulgence. My favorite dishes are the German sausages and pork knuckles (CHINESE HERBAL PORK SOUP), typically served with potato salad, a fresh salad, and either Rotkohl (braised red cabbage), Weißkohl (fermented green or white cabbage), or Sauerkraut (sautéed green or white cabbage). I sometimes buy German sausages to grill at home, pairing them with crouton salad (TURKISH CARROT YOGURT SALAD), cheese, and whatever sauce I have on hand.

Recently, I decided to try my hand at making Rotkohl at home. Although I haven't yet visited Germany - though it's certainly on my list - I was inspired to create my version of this dish after exploring a few recipes. The result was delightful, with the tangy sweetness and aromatic spices (SPICE-KISSED EGGS) perfectly complementing the soft, tender cabbage. Now, let's dive into the recipe.

Ingredients 

1 medium size red/purple cabbage - shred/slice thingly 
2 tbsp butter 

2 tbsp apple cider vinegar 

2 tbsp Indian brown sugar 

1 big red  onion - chopped 
4 cloves 
2 bay leaves 
1/2 tbsp black cumin 

1 1/2 cups water

Salt to taste

Method 

Melt the butter in a large skillet over medium heat.

Add the onion and cook, stirring occasionally, until it becomes translucent and starts to soften.

This should take about 5-7 minutes.

Add the spices and sugar to the skillet, and stir to combine.

Cook for another minute or so, until the spices become fragrant.

Add the shredded cabbage to the skillet, and stir to coat it with the spice mixture. 

Cook for 10-15 minutes, stirring occasionally, until the cabbage softens to your desired texture.

Pour in the vinegar, water and add salt. 

Stir to combine.

Cook for another 5-10 minutes, or until the liquid has mostly evaporated and the cabbage is very soft.

Transfer the cabbage to a serving dish and enjoy!