Rotkohl, or braised red cabbage is a German staple and I like to add a few special ingredients to spice up the taste. This dish is easy to prepare and the secret is that: it tastes better re-heated the next day, making it an excellent dish to prepare ahead of time. It reminds me of home, it reminds me of Christmas, and it reminds me of snowy evenings with family & friends.
the +/- ratios simply mean that the amount depends on the size of your cabbage. Much of it is a matter of taste. I prefer to add a little more cinnamon than most, because I love cinnamon’s earthy flavor. It’s really up to you but these amounts are a starting guideline, based on the assumption that you have a small red cabbage! ENJOY!