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FAST: 1 hour
Slow: 6 to 6½ hours 25 minutes active
Our take on classic German Rotkohl (also called Blaukraut or Rotkraut) gets a little sweetness and fruitiness from apple cider along with grated fresh apples, and tanginess from cider vinegar. We prefer to use Granny Smith apples here, not only for their crisp texture, but also for their sweet-tart flavor. Plus their green skins add a little color contrast to the purple-red cabbage. The flavors in this dish work nicely with roasted or grilled pork, turkey and sausages.
tablespoons (½ stick) salted butter, cut into 4 pieces, divided
medium red onion, halved and thinly sliced
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