Just be sure to make time for the slow cooking process. Butter, apples, vinegar, red currant jam, bay leaves, cloves and juniper berries are some of the ingredients that mingle to include this unforgettable side dish. And here is a delicious, traditional German way of preparing it. So cabbage, especially red cabbage, is one of man’s best friends – a superfood. It’s low in fat and high in fiber (ie, a “smart carb”), it’s full of vitamin K which has been shown to help prevent nerve damage leading to Alzheimer’s and dementia as well as help with mental functioning (ie, brain food), it’s high in sulfur which improves the health of your skin (ie, natural beautifier), it’s high in vitamin C which helps remove toxins in the body (ie, great for detox), it’s been shown to reduce the risk of cancer, helps regulate blood sugar, and because it’s high in potassium it can also help regulate blood pressure. Red cabbage is packed with a ton of health benefits. Rotkohl is also a great way to eat those healthy veggies. ![]() ![]() This recipe is like the Rotkohl you enjoyed at your favorite German restaurants or in your favorite German homes. For any of you who have traveled to Germany, you’ll remember this delicious dish. And Rotkohl takes the humble red cabbage and transforms it into a wonderful dish that traditionally accompanies beef roasts, Rouladen and Sauerbraten. And that’s how it usually works, doesn’t it? Great dishes stand the test of time. Rotkohl has been around for, well, forever. A few comments from German food fans reminded me, so here it is – the quintessential German red cabbage side dish! I’ve been meaning to post this recipe for a long time and just kept forgetting. Here is a thoroughly authentic recipe for this delicious way of preparing red cabbage. The beloved side dish found in virtually every restaurant and home throughout Germany and I grew up eating this on a regular basis with Sunday roasts and Rouladen.
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