Rotkohl mit Cranberries und Mandeln

German Red Cabbage with Cranberries and Almonds

This modern twist on a traditional German recipe is absolutely delicious and makes a perfect side dish to Rouladen or a roast.

German Red Cabbage with Cranberries and Almonds

This modern twist on a traditional German recipe is absolutely delicious and makes a perfect side dish to Rouladen or a roast.

  • 2 medium onions
  • 2 small red cabbage heads
  • 2 tbsp. lard or butter
  • 1 cup blanched almonds
  • 1/3 cup brown sugar
  • 3/4 cup orange juice
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. honey
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. cinnamon
  • 4 oz. cranberries
  1. Peel onions and slice into very fine rings.
  2. Remove the outer leaves of the red cabbage heads.
  3. Cut each head into 8 wedges and arrange in a casserole pan.
  4. Preheat oven to 375F.
  5. Heat lard or butter in a medium pan.
  6. Add onions and sauté for 2-3 minutes.
  7. Add blanched almonds and mix well.
  8. Add brown sugar and cook for about 5 minutes.
  9. Stir in apple cider vinegar, orange juice and honey.
  10. Season with salt, pepper and cinnamon.

  11. Bring to a boil and add cranberries.

  12. Pour onion mixture over the cabbage wedges and distribute evenly.

  13. Cook in oven for about 30-45 minutes or until tender.