Authentic German Red Cabbage / Version 1 - Rotkohl

Steps

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1. 1
   Prepare the red cabbage by removing the outer leaves, cutting it in half, then into quarters, and finally slicing into very thin strips. Alternatively, you can use a food processor to shred it.
   ▶ ≈2:12
2. 2
   Peel and prepare the apples by cutting them into your desired size. Following German tradition, peeling is preferred for cooked recipes.
   ▶ ≈3:00
3. 3
   Prepare the onion and cut it into appropriate pieces.
   ▶ ≈3:32
4. 4
   Heat the oil or goose lard in a large pot, then add the onions and sauté until fragrant.
   ▶ ≈4:01
5. 5
   Add the shredded red cabbage and apples to the pot and sauté for a few minutes.
   ▶ ≈4:26
6. 6
   Add the cinnamon sticks, bay leaf, cloves, juniper berries, and allspice. Season with sugar, salt, and black pepper to taste. Start with a smaller amount of sugar and adjust later if needed.
   ▶ ≈5:22
7. 7
   Add the red wine vinegar and black currant jelly. Mix everything together well.
   ▶ ≈6:16
8. 8
   Cover the pot and reduce the heat to a gentle simmer. Cook for approximately 45 minutes, stirring occasionally and checking that there is enough liquid. Add more water if needed.
   ▶ ≈6:23
9. 9
   Taste the dish and adjust the seasoning with additional salt, pepper, and sugar as desired.
   ▶ ≈7:05
10. 10
    Continue cooking until the red cabbage is very tender and has a slightly mushy texture while still maintaining some structure. Remove the whole spices (cinnamon stick, bay leaf, cloves, juniper berries) if possible before serving.
    ▶ ≈8:25