Rode Kool – Red Cabbage with Apples
Jump to recipe
Slice the red cabbage thin after removing the core. 
A pot of Rode Kool, ready to serve. 
My Mom used to make this often when I was a kid, because it was one of Dad’s favorites. It is a delicous combination of sweet & sour with warm Dutch spices. It goes great with Dutch Spiced Beef and many other dishes.
This dish was derived from The Dutch Table, the Daring Gourmet, and my Mom.
Rode Kool – Red Cabbage with Apples
Category
Dutch
Persons
6
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours, 30 minutes
Notes
Rode Kool served with Hashee
Ingredients
- 1 medium red cabbage (about 1.5#) thinly sliced
- ¼ cup butter
- 1 large yellow onion, diced
- 1 cup water
- 1 tsp salt
- 1 large tart apple, peeled and diced
- 3 Tbsp red wine vinegar or cider vinegar
- 3 bay leaf
- 4 whole cloves
- 1 tsp or 1 stick of cinnamon
- 1-2 Tbsp sugar (my Mom liked it a little sweeter)
- 1 Tbsp corn starch
- 1 Tbsp water
Instructions
- Quarter the cabbage, remove the tough outer leaves and the core. Slice thin and rinse.
- Melt the butter in your pot and cook the onions until just beginning to brown.
- Add the water, salt and cabbage and cook covered for 5 minutes.
- If you can, put the bay leaves and cloves into a spice bag or tea ball for easy removal.
- Add the apple, vinegar, and seasonings and simmer for 2 hours (I like to do this in a 275 degree oven). Add more water if needed.
- Remove the bay leaves and cloves.
- Combine the cold water and the corn starch and stir through the dish, simmering until thickened.
- Serve with your favorite German or Dutch meal.