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A classic German side dish of red cabbage slowly simmered with apple, onion, red wine vinegar, and warm spices until glossy, tender, and gently sweet-tart.
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Slow simmering softens the cabbage while concentrating its color and flavor. Apple and vinegar create the sweet-tart balance associated with Rotkohl, while clove, bay, and juniper add restrained warmth.
Cool within 2 hours, refrigerate in a covered container, and use within 4 days. The flavor improves overnight.
Reheat gently in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot throughout; add a splash of water if needed.
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