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Rotkohl (Red Cabbage)

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

95 minutes


6 people



  • 1 medium head red cabbage, cored and sliced
  • 2 large tart apples, peeled and sliced
  • 1 onion, sliced and separated into rings
  • 1-1/2 cups water
  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 1 Tablespoon Organic Butter Olive Oil
  • 1 teaspoon salt
  • 6 whole peppercorns
  • 2 whole allspice
  • 2 whole cloves
  • 1 bay leaf
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • 2-3 Tablespoons Juniper Berry Balsamic Condimento


  • Wash the cabbage, core it, and slice into thin slices. In a Dutch oven toss cabbage, apples, and onions. Add water, vinegar, sugar, Organic Butter Olive Oil and salt.
  • Place peppercorns, allspice, cloves, and bay leaf on a double thickness of cotton cheesecloth. Bring up the corners of the cloth and tie with cotton kitchen string to form a bag. Add to Dutch oven.
  • Bring mixture to a boil, then reduce heat, cover and simmer for 1-1/4 hours.
  • Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir into cabbage mixture. Bring to boil. Cook and stir for 1-2 minutes or until thickened.
  • Add Juniper Berry Balsamic Condimento and cook for 1 more minute.
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