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Apfelrotkohl mit Cidre & Brombeermarmelade – die perfekte Wellington Beilage!

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🌍Authentic German recipe from a Germany-based creator — ingredients and steps translated below
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Fressalien & Fernweh

Recipe Information

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Video-Specific Recipe

Sauerbraten

Cultural Context

Sauerbraten, a traditional German pot roast, originated in the 16th century as a way to tenderize tougher cuts of meat through marination. This dish reflects the resourcefulness of German cuisine, utilizing vinegar and spices to enhance flavor and preserve meat. It is often served during festive occasions, particularly around holidays, and has inspired various regional adaptations across Germany and beyond, making it a beloved comfort food worldwide.

GermanDEmain
360 min
medium
6 servings
Servings4
1 kg Rotkohl (frisch, fein gehobelt oder geschnitten)
2 säuerliche Äpfel (z. B. Boskop)
2 Zwiebeln
5 EL Butterschmalz
300 ml Apfel-Cidre (trocken!)
2 EL Balsamico-Essig
2 EL Brombeermarmelade
2-3 Lorbeerblätter
1 TL Salz
1-2 EL Zucker
Pfeffer nach Geschmack

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics flavor without alcohol.

beef roast

🥗Healthier: pork roast

💰Cheaper: chicken thighs

Chicken is more affordable and lower in fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar adds depth without extra cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and cost.

1

Zwiebel & Äpfel würfeln, Rotkohl hobeln oder schneiden

2

Schmalz erhitzen, Zwiebel und Äpfel glasig dünsten

3

Rotkohl & Essig zugeben, 10 Min. anschwitzen

4

Mit Cidre ablöschen, Gewürze rein

5

Brombeermarmelade einrühren, 35-40 Min. schmoren

6

Abschmecken – fertig!

Cooking Techniques

marinatingsearingbraisingreducing

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Also Known As

German pot roastSauerbraten mit Rotkohl
Local Name: Sauerbraten

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