Rode Kool, Braised Dutch Red Cabbage

Rode Kool, a braised Dutch red cabbage side dish with flavors that will win your heart. Perfect for your next braised pork roast dinner.

Cuisine Dutch

Diet Gluten Free

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 95kcal

6 whole Cloves
8 whole Black peppercorns
2 Bay leaves
1 large Head of Red Cabbage halved, cored then cut into wedges about 2 inches across
2 whole Apples cored and sliced
2 whole Pears cored and sliced
1 small Onion thick sliced
1 Tablespoon Kosher Salt
1 teaspoon Freshly ground black pepper
2 Cups Water
3 Tablespoons Butter salted or unsalted
½ Cup Apple Cider Vinegar
½ Cup Granulated sugar
salt and pepper to taste

Place peppercorns, whole cloves and bay leaves in a piece of cheese cloth. Using twine to tie the top, make a pouch. This way the spices will add flavor to the Rode Kool while it cooks and you'll be able to easily remove them before serving. They're simply not edible.
If needed, remove some of the unsightly outer leaves of the cabbage. Cut cabbage in half, remove the core and then slice in two inch wide wedges.
Place sliced cabbage in 6-7 quart Dutch Oven with sliced apple, sliced pears, seasoning pouch, onion, salt pepper and 2 cups of water.
Simmer, covered for one hour. Add butter, vinegar and sugar and simmer one hour longer.
At this time I leave the lid just barely ajar to make sure the water evaporates. Add more water if cabbage becomes too dry, but no more than ½ cup at a time. At end of cooking time liquid should be entirely absorbed with the cabbage being moist but not soupy.
Adjust flavors if needed. Some like it tangier ... add more vinegar. Some like it sweeter ... add a little more sugar.

Make sure you have a soup pot or Dutch oven large enough. A 6 - 7 quart pot will work well here. Even though the cabbage "cooks down" reducing the space needed inside the pot, when you first start cooking, you'll need a lot of room.