A TASTE OF A GERMAN TRADITION!
Bring warmth and comfort to your table with this classic German combination. "Rotkohl" (red cabbage), gently braised with apples, vinegar, and spices, creates a perfect balance of sweet and tangy flavors. Paired with creamy "mashed potatoes" and a refreshing "cucumber salad", this meal offers a delightful blend of rich, smooth, and crisp textures. Our recipes are always wholesome, easy to prepare, and perfect for sharing. Take a break with your coworkers or invite friends over to enjoy this timeless and delicious Vegetarian German dish. Let’s get cooking!

SERVING: 10 PEOPLE  I  PREP. TIME: 20 MIN.  I  TOTAL TIME: 40 MIN.

RED CABAGE INGREDIENTS:

• 2 kg of red cabbage, finely chopped
• 4 large apples, peeled and grated
• 2 large onions, finely chopped
• 6 tablespoons of butter, vegetable oil or olive oil
• 250 ml apple vinegar or red wine vinegar
• 250 ml apple juice or red wine
• 4 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cloves or 3 whole cloves
• 2 bay leaves
• 3 tablespoons of cranberry jam (Preiselbeeren)
• 1 tsp mustard
  
  

INSTRUCTIONS

1. PREPARE THE INGREDIENTS

• Wash and finely chop the red cabbage.
• Peel and grate the apples.
• Finely chop the onions.

2. COOK THE BASE

• In a large pot, melt the butter or heat the oil over medium heat.
• Add the onions and sauté until soft and translucent.
  

3. ADD THE CABBAGE AND LIQUIDS

• Add the red cabbage and mix well with the onions.
• Pour in the vinegar, apple juice, (or red wine), and brown sugar.

4. SEASON

• Add the salt, pepper, *cloves (optional), a pinch of mustard and bay leaves.
• Mix everything together and cook on medium-low heat.
  

5. SLOW COOK

• Cover the pot and simmer for 1 to 1.5 hours, stirring occasionally.
• If the mixture becomes too dry, add a little more apple juice, you can also use apple muss.
  

6. ADD THE JAM AND ADJUST THE TASTE:

• Before serving, stir in the cranberry jam (Preiselbeeren) for a fruity and slightly tangy touch.
• Taste and adjust the acidity with more vinegar if needed.
• Remove the bay leaves before serving.
  

Rotkohl tastes even better the next day as the flavors deepen.
You can also prepare the recipe in an "express -20 min. version." Use the cabbage from supermarket glass, but don't forget to always buy organic products!🌿

MASH POTATO INGREDIENTS

• 2 kg of potatoes (preferably starchy potatoes)
• 250 ml of milk (you can use more for creamier potatoes, also if you want a vegan version you can use “soja” or “oat” milk)
• 100 g of butter (vegan version - olive oil)
• 1/4 teaspoon of ground nutmeg
• Salt and pepper, to taste
• 3 tablespoons of fresh parsley, finely chopped
  
  

INSTRUCTIONS

1. PREPARE & COOK THE POTATOES

• Peel and cut the potatoes into uniform chunks.
• Place them in a large pot and cover with cold water. Add a pinch of salt.
• Bring the water to a boil over medium-high heat.
• Reduce the heat and simmer the potatoes for about 15-20 minutes, or until they are fork-tender.

2. DRAIN & MASH

• Drain the potatoes and return them to the pot.
• Mash the potatoes using a potato masher or a potato ricer for a smoother texture.

4. ADD THE BUTTER & MILK

• Warm the milk of your option in a small saucepan over low heat.
• Add the butter or olive oil to the mashed potatoes, then gradually pour in the warm milk while continuing to mash until the potatoes are smooth and creamy.

5. SEASON AND FINISH

• Add the nutmeg, salt, and pepper to taste, mixing everything well.
• Stir in the fresh parsley for a burst of color and flavor.
• Serve the mashed potatoes hot, garnished with a little extra parsley if desired.
  

OUR RECOMMENDATION
Prepare an easy and fresh cucumber salad to accompany the dish, adding a delightful and refreshing touch. Simply slice the cucumbers into thin rounds, and in a bowl, mix plain yogurt, a few drops of lemon, salt, pepper, and freshly chopped dill. This salad will bring a refreshing note to your dish and complements it perfectly. 🥒🥗🥒🥗