Rotkohl (Braised red cabbage)

Serves 4

For the Rotkohl (braised red cabbage):

2 sliced of bacon

1/4 piece small dice onion

1/4 head cabbage thinly sliced

1 apple peeled small dice

2 Tbsp red wine vinegar

½ Tbsp jelly

2 Tbsp red wine

1 Tbsp sugar

1/4 cup chicken stock

Sachet: 2 clove, cinnamon stick 1/2, 6 juniper berries, cracked black pepper, bayleaf, thyme sprig

Directions:

In a small saucepan or Dutch oven, cook the bacon over medium heat until the fat has rendered and the bacon is crisp. Remove the bacon and set it aside, leaving the rendered fat in the pan.

Add the sliced onions and apples to the pan and gently sweat until they begin to soften and become fragrant, about 3–5 minutes.

Add the remaining ingredients along with the prepared sachet. Bring the mixture to a gentle simmer, then cover and continue cooking for 45 minutes to 1 hour, stirring occasionally and checking that there is still enough liquid in the bottom of the pan to prevent the cabbage from drying out or scorching.

For an oven-braised method, transfer the covered pan to a 350°F oven and cook for the same amount of time, checking occasionally and adding a splash of liquid if needed.

The cabbage is ready when it is tender, deeply flavored, and has absorbed the sweet, tangy, and savory notes of the braising liquid. Remove the sachet before serving and fold the reserved bacon back into the cabbage.

Notes for pairing: Traditionally served alongside schnitzel, sausages, roasted pork, or smoked meats, this sweet and tangy cabbage brings balance to rich dishes.