👨‍🍳 조리법

1. 1

   Prepare the vegetables and fruit: Core the red cabbage and slice it thinly. Peel, core, and dice the apples. Finely chop the onion.

   ⏱️ 15 minutes
2. 2

   Sauté the aromatics: Melt the butter or heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat (approx. 175°C / 350°F). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not let it brown.

   ⏱️ 7 minutes
3. 3

   Add the cabbage and apples: Add the shredded red cabbage and diced apples to the pot. Stir to combine with the softened onions. Cook for another 5 minutes, stirring occasionally, until the cabbage begins to wilt slightly.

   ⏱️ 5 minutes
4. 4

   Deglaze and add liquids/spices: Pour in the red wine vinegar and stir, scraping up any bits from the bottom of the pot. Add the water or broth, bay leaf, and whole cloves. Season with salt and pepper. If using, stir in the sugar.

   ⏱️ 3 minutes
5. 5

   Braise the Rotkohl: Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise gently for at least 1 hour, or until the cabbage is very tender and the flavors have melded. Stir occasionally to prevent sticking.

   ⏱️ 1 hour
6. 6

   Adjust seasoning and serve: Remove the bay leaf and cloves (if desired, or leave them in for a stronger flavor). Taste the Rotkohl and adjust seasoning with more salt, pepper, vinegar, or sugar as needed to achieve your desired sweet and sour balance. Serve hot.

   ⏱️ 5 minutes