Side Dish: Germany – Rotkohl mit Apfel und Kümmel ▶ Rotkohl mit Apfel und Kümmel (Red Cabbage with Apple and Caraway)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 small head red cabbage (about 1–1.5 lb / 450–680 g), cored and thinly sliced
1 medium red onion, thinly sliced
1 tbsp (15 ml) olive oil
1 tbsp (14 g) unsalted butter
1 tsp caraway seeds
1 / 4 tsp ground allspice (optional)
1 / 2 cup (120 ml) apple cider or apple juice
2 tbsp (30 ml) apple cider vinegar
1 tbsp (12 g) brown sugar
1 tsp Dijon mustard
1 tsp finely grated orange zest
2 tbsp (30 ml) fresh orange juice
1 / 4 cup (30 g) toasted walnuts, chopped
2 tbsp (8 g) chopped fresh parsley
1 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; transfer to a bowl. In the same skillet, lightly toast the caraway seeds for 30–45 seconds; set aside.
Heat olive oil and butter in a large sauté pan or Dutch oven over medium heat. Add the red onion with a pinch of salt and cook until softened, 3–4 minutes.
Add the sliced cabbage and allspice (if using). Cook, tossing occasionally, until the cabbage begins to wilt, 4–5 minutes.
Stir in apple cider, apple cider vinegar, brown sugar, Dijon mustard, orange zest, and orange juice, along with the toasted caraway. Bring to a simmer, reduce heat to medium-low, cover, and braise until tender but not mushy, 12–15 minutes, stirring once or twice.
Uncover and cook 2–3 minutes more to allow excess liquid to reduce to a light glaze. Season with salt and pepper; adjust vinegar or sugar to taste for balance.
Off the heat, fold in parsley and toasted walnuts. Serve warm alongside the pork chops.