We love red cabbage here in Germany and yours looks to die for. WE have it with a lovely Sunday roast and potato dumplings. My Grandmother always said: "Red cabbage needs 7 things: Butter, bacon (to brown the cabbage in), salt, pepper, sugar (you have to get it right at the beginning), an onion-clove-bayleaf bomb and sliced apples (cabbage is ready when you can't see the apples anymore)."
I stayed in France for six months and was served this at a restaurant. I thought "What! Cabbage is the vegetable?" Oh my, I had not had red cabbage for like 25 years, it was delicious. Thanks Chef John for guidance on making it.
I made this over the weekend and it was a hit. I added Granny Smith apples, merlot, red wine vinegar and sugar and it was to die for. Served with brauts and Chef John's German potato salad. By the end of the meal, everyone had a German accent!
Hey chef john, when i make this in Sweden, i always use ground allspice (myrtle pepper, pimenta) which goes really well with this! also Christmas spices like cloves would work :) just wanted to give a little suggestion, yours look amazing!
I always add 1 sliced apple with peel on and about 7-8 cloves. I don't let liquid cook away and thicken with a little cornstarch mixed with water. My family is just crazy about it.
Hello Chef John, here in Germany it's mostly a winter dish and we add a good amount apple slices to adjust sourness and sweetness at the same time. Also nutmeg, bayleafs and clove to make the taste richer. But now I like to try your version.
My German Grossemutti used to add a touch of cinnamon and allspice to her red cabbage and I use a splash of kosher red wine but I m definitely trying it your way, too.
Where I'm from (Poland) we used to do it differently. I always fry cabbage for a while so it develops a bit of additional flavour on the edges. Then add some water, few cloves (not the garlic, but actual cloves), dried prunes chopped to little pieces and sherry vinegar or just plain red vinegar (balsamic works good as well) and some sugar as well. Then I adjust the heat to low, medium low and cook stirring occasionally for at least one hour. Adding salt in the end. Before serving I add a piece of butter to add additional flavour and shine. And one super important thing. I do a huge batch and I keep leftovers in the fridge and heat up a portion every day. It develops more flavour after at least one day in the fridge and reheating.
I’m not the biggest fan of cabbage but my bf is polish and grew up eating it so I’m trying to make something he might enjoy - definitely going to try your recipe thank you
I ate at a Korean restaurant the other day and was curious about their red cabbage side dish...so I came to youtube. Immediately after I clicked your video, I recognized your voice from last year when I watched your How To Cook a Thanksgiving Turkey! Thanks for all of the help and for your spirit-lifting voice.
Apple juice works well to replace the wine and sugar, also a small pinch of gingerbread spices like ginger cloves and cinnamon. I like a bit of black pepper, and chopped apples too.
i like to grate an apple and add it to the cabbage and I use apple juice to sweeten it instead of sugar. but whatever floats your boat :) Red cabbage, spätzle and glazed chestnuts are why i love fall so much! greetings from Switzerland
Oh and btw: It's called Rotkohl (red-kale) in south of Germany, where it is cooked with more ascidic taste and Blaukraut (blue-cabbage) in the north, where they make it with more basic ingredients, giving it a more blueisch color.
i just imagined John sneaking into his neighbors house and picking the caraway seeds off his bread, and then the neighbor chases him off like "for the last time Chef John, stay our of my kitchen!". Also, for the sake of this fantasy, Anthony Bourdaine and Chef John are neighbors.
Made this last Christmas and crumbled a little goat cheese on it. It was great. Family is asking for it again this year along with the Bourbon Glazed Carrots. Guess it's another Food Wishes Christmas.
I have never had red cabbage but I do know that the sweet sour thing works well with cabbage. When I cook corned silverside I always cook cabbage with it because the brown sugar and vinegar makes the cabbage taste fantastic. Another way is stuffed cabbage rolls where the rice releases sugars and I put lemon juice in with the chicken stock and the cabbage tastes sensational - I had friend who used to live on this dish!
Thinking about the old Crayola box, it seems it might be the red-violet color? There was, also, a violet-red, which leaned more to the purple side. Lovely color.
Probably not, but it will keep cold for awhile, covered. A nice addition to a basic salad, I have found. Quite a good stuffing for potato skins, too, with bacon on the top or side. A large head of cabbage makes a huge amount of food, so it does take a little planning.
debrad99 It actually freezes well and because one cabbage makes so much it's a great batch veggie for the freezer. For the holidays I add some chopped apple and some cranberries as the sweet bit, along with some maple syrup.
If you serve this with meat loaf and mashed potatoes you will be eating like Ralphie and his family in a Christmas Story. Just don't shoot your eye out.
Grew up in Cleveland and we still eat this (Rotkohl is the German name) every winter. Add some onion, apple, and spices and enjoy with roast pork and spaetzels.
I just finished making this, and am eating some of it as I type -- YUMMY! I've always loved braised red cabbage, but I didn't want the ready-made kind because of the high fructose corn syrup (not afraid of it; just don't like it's gummy, super-sweetness). I used an extra tablespoon each of butter and sugar, and 2 extra tablespoons of the vinegar. I did use the caraway seeds; I can taste them, but it is subtle, and not overpowering. I think I'll be making this regularly. By the way, it IS magenta! Thanks for the great recipe, Chef John!
I know this is an older video but what a game changer! I've always done plain boiled cabbage but I followed your instructions and as I'm veggie and she's vegan, we put fake bacon in and the whole thing came out stunning! Thank you very much
My grandma taught me how to make this at like 12. Her recipe calls for white vinegar, salt, sugar, pepper,bacon bits/grease, yellow onion(minced), parsley, and flour to sprinkle in and thicken the dish.
You did this vid ten years ago. I made it last night. It turned out great! When it was cooked to my liking I finished it off with a little bit of balsamic glaze and some butter. Delish!! Thanks
very traditional here in austria: I add a little bit of apple sometimes I also add a little bit of blackcurrant juice. In the winter also with chestnuts (prepared beforehand), it goes really well with deer etc.
So I’m here knowing that probably no one will ever read my comment 11 years on, but if you haven’t made this recipe or something similar, you’re missing out. I made this a a few years ago for Christmas dinner. My family kinda looked sideways at me and made a few cabbage jokes. When we put out the prime rib and everything, I had to basically make everyone try the cabbage. It was a revelation for everyone and they loved it. They insist that I make it every holiday now.
I start with a few strips of diced bacon cooked crisp, then add the cabbage and ingredients to the bacon and fat in the pan and then fry. Also, it's so good I use a half of a large head of cabbage for two people. 🍴
I think adding the caraway seeds is a Polish thing....I'm half Polish and 25% German and grew up getting hit from both sides of the family with all kinds of Cabbage. I haven't gone through your whole blog, but I would love to see some beet recipes if you have any....Assuming you use them, of course.
I think I'd say the color is "Boysenberry" but if Magenta and Scarlet both come to mind, then call it, "Scarlenta." After all... YOU ARE the maker of what cooks in your baker.
Let the shredded cabbage sit for 40 minutes before cooking to allow the sulphurophanento develop. Heating immediately will stop this process which is key to the cancer preventative action of all cruciferous vegetables.
make a sweet version of this and add some apples untill they're softend and blend them with the cabbage, then bake a thick bloodsausage , and make a creamy rich potato mash with it. Delicious and 100% Belgian so for those out there who want to try Belgian food :-)
Last time i have tried a different Cabbage. Don t know the English translation but the Cabbage looks a bit pointy. The taste of it was very nice and tender
To this you could (optional) add one or two small anchovies and get all the flavors from that. People will never know they're in there, especially when taking to a covered dish get together.
