Hi. I have a simple recipe for rotkohl, the sweet and sour German red cabbage side dish, but it doesn't include things like quantities and times.
I've looked around, and some rotkohl recipes say it takes around 40 minutes and others have one cooking the cabbage for 2-3 hours (sometimes over very low heat on the top of the stove and sometimes in the oven). Does anyone have experience with either type of rotkohl recipe?
Any thoughts or suggestions re rotkohl will be appreciated.