Authentic German Red Cabbage Recipe with Apples – Oma's Rotkohl * (2024)

FAQs

Authentic German Red Cabbage Recipe with Apples – Oma's Rotkohl *? ›

Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.

Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.

Make ahead and storage: You can make the Rotkohl 2-3 days in advance and store it in the fridge in an airtight container after letting it cool down. Freezing: You can also freeze the cooked Rotkohl. Let it cool down, divide it into portions into large freezer bags, and freeze it for up to 3 months.

Fermented cabbage may also help promote the balance of microbes and probiotics in your digestive system. This can help strengthen your intestines. Weight control. Cabbage may also help with weight loss because it's low in calories, has a high-water content, and is a good source of dietary fiber.

Napa Cabbage

Its flavor is a little sweeter than green and red cabbage, and the leaves are far more tender, so it's a great choice if you're looking for something more mild. It's a classic addition when filling dumplings or making stir-fries, and it's also great raw in salads and slaws.

This cruciferous beauty is super anti-inflammatory and high in Vitamin C. It also contains healthy amounts of Vitamin K, and B6. Red cabbage is loaded with beneficial plant compounds and antioxidants. Next to Vitamin C, you can find carotenoids, flavonoids, anthocyanins, and kaempferol in cabbage.

Red cabbage is called “Rotkraut” or sometimes “Blaukraut” in German. It's generally not fermented into Sauerkraut but rather cooked or served raw (coleslaw). “Red cabbage is often used raw for salads and coleslaw.

Spoilage bacteria can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor, but they do not generally make you sick.

How to Store Cabbage in the Fridge. Whether it's red or green, Savoy or napa, fresh cabbage should be stored in the refrigerator in a plastic bag. For red, green and Savoy cabbage heads, this storage method will keep the cabbage fresh for up to 10 days.

Sauerkraut does indeed have a shelf life. This tangy, probiotic-filled dish is made from fermented cabbage that carries high fiber and a great source of vitamins. Normally, sauerkraut has a long storage life, but it doesn't keep forever. The fermentation process already creates bacteria growth.

Does red cabbage cleanse your colon? ›

Both apples and red cabbage are deep colon cleansers in their own right but when you combine these two foods together, a special kind of alchemy is activated, and this duo act powerfully to expel worms, parasites, bacteria and viruses from the colon and entire intestinal tract.

Although it's a sturdy vegetable it's not invincible… Go raw. Lock in nutrients by eating your cabbage uncooked in salads.

One cup of red cabbage can deliver a healthy amount of potassium — as much as 6% of your recommended daily value. This could help lower your blood pressure, reducing your risk for heart disease.

A significant reason for the rising price of cabbage is drought which makes it hard to grow the crop.

Both are excellent sources of important vitamins and minerals. Regular cabbage contains more calcium, zinc and potassium than napa, but napa cabbage contains higher levels of vitamins A, B3, iron and copper. Napa is also lower in sodium than regular cabbage.

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

Also known as Rotkraut or Rotkohl, depending on the region of Germany, this dish goes back generations with each family having their own family recipe.

ərˌkraʊt/; German: [ˈzaʊ. ɐˌkʁaʊt], lit. 'sour cabbage') is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Fast pickled cabbage has a sour flavour from the vinegar. It is basically a quick marinated red cabbage. Whereas sauerkraut gets that sour flavour from the fermenting process. Sauerkraut also takes a lot longer to mature and to be ready to serve.

Powdery mildew is a common fungus that affects a wide variety of plants. It is easily identified and appears as light grey or white powdery spots usually found on infected leaves, but can also be found underneath, or on stems, flowers, fruit or vegetables.