Rotkohl is a classic German side dish made by slowly braising red cabbage with apples, vinegar, and spices for a sweet-and-sour balance. It is often served with roast meats and sausages.
Cook the onion in butter over medium heat for 6 minutes, until softened.
Add the cabbage and apple and cook for 5 minutes.
Add the vinegar, brown sugar, bay leaf, water, and salt. Cover and simmer over low heat for 40 minutes, until the cabbage is tender, stirring occasionally.
Remove the bay leaf and serve hot with roast meat or sausage.
Store covered in the refrigerator for up to 5 days; the flavor deepens by the next day. Freeze for up to 2 months.
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