Like sauerkraut, rotkohl has many variations. This side dish is another that pairs excellently with traditional German fare – schnitzel, sauerbraten, rouladen, wurst, etc. I suggest playing with the recipe to suit your own tastes – substitute cider vinegar for the balsamic, brown sugar for honey, omit the onions and/or bacon, add apples, pears, or caraway, etc.

Sweet and Sour Red Cabbage (Rotkohl)

Ingredients:

• 1/2 head small red cabbage, sliced thinly (approximately 3 – 4 cups)
• 1/2 small yellow onion, diced (approximately 3/4 cup)
• 2 -3 slices bacon, cubed (approximately 3/4 cup)
• 1 tbsp butter
• 2 tbsp honey
• 1/3 cup balsamic vinegar
• salt
• pepper

Preparation:

Heat a large skillet over medium medium-high heat. Add the bacon and render until almost crisp, then add the onions.

Cook until the edges of the onions begin to brown slightly.

Add the butter and when melted, add the red cabbage.

Stir to coat with butter and bacon drippings, cover and wilt about 5 minutes. Reduce the heat to medium and add the honey and vinegar, toss to combine. Cover and simmer to soften the cabbage, approximately 30 minutes, stirring occasionally. When ready to plate, if any liquid remains, increase heat to high/medium high and reduce the liquid to 1/3 and stir to coat before serving.