German Red Cabbage (Rotkohl)
German Red Cabbage, also known as Rotkohl, is a traditional German side dish made with tender red cabbage, tart Granny Smith apples, onions, and a sweet and tangy vinegar sauce. Slowly braised until tender, this colorful side dish is delicious with pork roast, bratwurst, schnitzel, or your favorite German-inspired meal.
What is German Red Cabbage?
German red cabbage, or Rotkohl, is a traditional sweet and tangy German side dish made by slowly cooking shredded red cabbage with apples, onions, vinegar, and a little sugar.
The combination of tart apples, caraway seeds, vinegar, and sugar creates the signature sweet-and-sour flavor associated with traditional German red cabbage. Unlike boiled cabbage which becomes watery and bland, braised red cabbage cooks low and slow, allowing the flavors to develop as the cabbage softens.
Ingredients
Sometimes, simple is best and this delicious cabbage recipe calls for simple ingredients you probably already have in your pantry.
- Red Cabbage: a 2-3 pound head of cabbage
- Granny Smith apples: peeled, cored and diced
- Yellow onion: diced
- Butter
- Caraway seeds
- Apple cider vinegar
- Water or red wine
- Granulated sugar
- Brown sugar – light or dark
- Bay leaves (2)
- Salt and pepper to taste
How to make German Red Cabbage
- In a deep skillet or Dutch oven, saute onions and caraway seeds in butter until onions are transluscent; add apples and sautee till tender; add cabbage and immediately add apple cider vinegar; combine well
- Add water or red wine, sugar and bay leaves; combine well; bring to boil, then cover and simmer 45 minutes or until the cabbage is tender and the liquid has reduced; remove bay leaves
- Serve with a slotted spoon or a traditional spoon
Recipe Tips
- Slice cabbage in uniform strips for even cooking
- Add apple cider vinegar immediately after you add the cabbage to the pan. This aids in color development and flavor development.
- Cook low and slow
- Adjust seasonings at the end; add more sugar if you want it sweeter, add more vinegar if you want a more tangy flavor
Serving suggestions
German braised cabbage pairs beautifully with pork schnitzel, bratwurst, roasted pork loin or pork chops, Jagerschnitzel, mashed potatoes, Spaetzle or beef tips.
Make ahead and storage
This German side dish is actually better the next day. Store in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, reheat on the stovetop. Freeze in a freezer container for up to three months.
German Red Cabbage
Ingredients
- 2-3 lb. head of red cabbage
- 1 large Granny Smith apple
- 1 cup yellow onion
- 3 tablespoons butter
- 1 teaspoon caraway seeds
- ¾ cup apple cider vinegar
- 1 cup dry red wine or water
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 dried bay leaves
- salt and pepper , to taste
- add more sugar or vinegar, to taste
Instructions
- Remove outer leaves of cabbage; cut in half, remove core and shred into fine, even sized strips; peel, core and dice apple, dice yellow onion. Set all this aside2-3 lb. head of red cabbage, 1 large Granny Smith apple, 1 cup yellow onion
- In a large, deep skillet or Dutch oven, on medium high heat, melt butter; add onion and caraway seeds and saute 5 min. Add apples and sautee 3-4 minutes. Add cabbage and immediately add vinegar.3 tablespoons butter, 1 teaspoon caraway seeds, ¾ cup apple cider vinegar
- Combine well, add remaining ingredients; cover and simmer for 45 minutes, or until cabbage is tender. Season to taste with salt and pepper. Remove bay leaves before serving. Add more sugar or vinegar as needed.1 cup dry red wine or water, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, 2 dried bay leaves, salt and pepper , add more sugar or vinegar, to taste
