What is German Red Cabbage?
Rotkohl, or German Red Cabbage, is a traditional sweet and sour cabbage. It’s made by braising purple cabbage with vinegar brown sugar, and other spices. It’s the perfect side dish to you German dinner!
It’s a staple at German dinners and is served as a side dish for meats, potatoes, and all other German classics. It can be served warm or cold, but both ways tastes delicious.
Why I Love This Recipe?
This German Red Cabbage recipe is one of my favorites. It’s very simple to make and it tastes delicious.
It’s one of those traditional German side dishes, that everyone in my family loves. I love to make a large batch and keep in the fridge to enjoy during the week.
Not only it tastes amazing, but it’s also very budget-friendly. It’s also high in fiber, and full of antioxidants. Plus, you can make it ahead of time, and the flavors only get better with each day!
Key Ingredients & Substitutions for German Red Cabbage
Red Cabbage: Also known as purple cabbage, this is the star ingredient. Be sure to wash it well and shred it thinly for the best and even cooking.
Apple Cider Vinegar: Adds a nice taste and helps preserve the cabbage’s purple color. White vinegar works as an alternative, but apple cider vinegar brings a subtle sweetness. You can also use freshly squeezed lemon juice as an alternative, but for a more traditional taste, opt for apple cider vinegar.
Brown Sugar: Balances the acidity of the vinegar. It is creating the sweet and sour flavor. You can also use white sugar or even a bit of honey if you prefer.
Apples: Traditional German recipes often include apples for a hint of natural sweetness. Granny Smith apples work well for their tartness.
Onion: Adds flavor a savory note to the dish. Any type of onion will work, but yellow onions are usually used.
Spices (Cloves and Bay Leaf): Whole cloves and bay leaf add warmth and depth, enhancing the dish’s flavor. You can omit these if you prefer a milder taste.
Tools You’ll Need
- Dutch Oven or Large Pot: Ideal for evenly cooking and braising the cabbage.
- Cutting Board and Knife: For shredding the cabbage and chopping the apples.
- Wooden Spoon: Useful for stirring the cabbage as it braises to ensure it cooks evenly.
Step-by-Step Instructions for German Red Cabbage
Prepare the Ingredients
- Shred the Cabbage: Remove any tough outer leaves from the cabbage. Cut it into quarters, remove the core, and slice thinly into shreds.
- Chop the Onion and Apples: Finely chop the onion and cut the apples into small cubes. Both will add flavor and texture to the cabbage.
Cook the Cabbage
- Sauté the Onion: In a Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add Cabbage and Apples: Add the shredded cabbage and cubed apples to the pot, stirring well to combine with the onion.
Add Flavorings and Simmer
- Add Vinegar, Sugar, and Spices: Pour in the apple cider vinegar and sprinkle the brown sugar over the cabbage. Add the whole cloves and bay leaf for additional flavor.
- Simmer: Cover the pot with a lid, reduce heat to low, and let the cabbage simmer for about 1-1.5 hours, stirring occasionally. The cabbage should become tender, and the flavors will meld beautifully.
Final Touches
- Adjust Seasoning: Taste and add salt and pepper as needed. For extra sweetness, add a little more brown sugar if desired.
- Serve: Remove the bay leaf and cloves before serving. Transfer the cabbage to a serving bowl and enjoy!
Expert Tips for Perfect Rotkohl
Adjust the Sweetness and Tang: Taste the cabbage toward the end of cooking and adjust the brown sugar or vinegar to your preference.
Make Ahead: This dish tastes even better the next day, as the flavors continue to develop. Make it a day in advance if you’re serving it at a holiday meal.
Avoid Overcooking: Braise the cabbage just until tender to avoid a mushy texture. The cabbage should be soft but still hold its shape.
Serving Suggestions
German Red Cabbage pairs wonderfully with classic German dishes, such as:
- Rouladen: This savory beef roll is a perfect match for Rotkohl’s tangy flavors.
- Bratwurst: The sweetness of the cabbage complements the spices in bratwurst.
- Boiled Potatoes or Spaetzle: Serve alongside boiled potatoes or spaetzle noodles for a complete German meal.
- German Potato Salad: Another classic German side that’s perfect for a larger spread.
Make-Ahead and Storage
Make-Ahead: Prepare this cabbage up to a week in advance. It keeps well, and the flavors deepen over time.
Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
Freezing: German Red Cabbage can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Reheating: Reheat gently in a pot over low heat, adding a splash of water if needed to prevent sticking.
Print
German Red Cabbage (Rotkohl) Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
This German Red Cabbage (Rotkohl) is a flavorful and colorful side dish, perfect for adding a traditional touch to your holiday meals. The cabbage pairs beautifully with German main dishes.
Ingredients
- 1 medium red cabbage, shredded
- 1 large apple, cubed (preferably Granny Smith)
- 1 medium onion, finely chopped
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 whole cloves
- 1 bay leaf
Instructions
- Prepare Ingredients: Shred the cabbage, chop the onion, and cube the apple.
- Sauté the Onion: Heat oil in a Dutch oven over medium heat. Add the onion and sauté for 3-4 minutes until softened.
- Add Cabbage and Apples: Add shredded cabbage and apple cubes to the pot, stirring to combine.
- Add Vinegar, Sugar, and Spices: Pour in vinegar, sprinkle with brown sugar, and add cloves and bay leaf.
- Simmer: Cover the pot, reduce heat, and simmer for 1-1.5 hours, stirring occasionally until cabbage is tender.
- Season and Serve: Remove bay leaf and cloves, season with salt and pepper to taste, and serve warm.
Notes
Sweetness Adjustment: Feel free to add more or less brown sugar depending on your preference.
Leftover Storage: Rotkohl can be stored in the refrigerator for up to a week, making it a great make-ahead dish for holiday meals.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side dish
- Cuisine: German
Nutrition
- Calories: 120
- Sugar: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 1g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Frequently Asked Questions (FAQ)
Can I make Rotkohl without apples?
Yes, you can skip the apples, though they add a subtle sweetness and texture that’s traditional in German recipes.
Is German Red Cabbage served hot or cold?
It’s typically served warm as a side dish, but it can also be enjoyed cold as a leftover.
Can I use red wine vinegar instead of apple cider vinegar?
Absolutely! Red wine vinegar is a good substitute and will maintain the traditional flavor.
This is virtually identical to the recipe I use. The only major difference is that I chop about 1/2 pound of bacon and fry it until crisp before I saute the onions, then the apples, cabbage, etc. The bacon adds a nice flavor to the dish.
That sounds delicious! 😊 Crisp bacon adds wonderful smoky flavor, and cooking the onions and apples in the bacon drippings must make the whole dish even richer. There are so many great family variations of Rotkohl, and this is a fantastic one.
Thanks so much for sharing your tip—I may have to try it that way next time! 😊
Great recipe, made it before
But I rinse my kraut and squeeze the liquid out 1st
Thank you! 😊 Rinsing and squeezing the sauerkraut first is a great way to make the flavor a little milder. I’m glad you enjoyed the recipe!
I use caraway seeds instead of cloves..