Why You’ll Love German Red Cabbage (Rotkohl) Recipe
This Rotkohl recipe is simple to make yet packed with flavor. The combination of tart apples and tangy vinegar with just the right touch of sweetness makes it a versatile and crowd‑pleasing side dish. It’s budget‑friendly, high in fiber, and tastes even better the next day, making it great for meal prep and holiday dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium red cabbage, shredded
1 large apple, cubed (preferably Granny Smith)
1 medium onion, finely chopped
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon vegetable oil (or butter)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 whole cloves
1 bay leaf
Optional: water or a splash of apple juice if needed to adjust moisture
Directions
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Prepare Ingredients: Remove any tough outer leaves from the cabbage. Cut into quarters, remove the core, and shred thinly. Chop the onion and cube the apple.
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Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes.
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Add Cabbage and Apples: Add the shredded cabbage and apple cubes to the pot, stirring to combine with the onion.
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Add Flavorings: Pour in the apple cider vinegar and sprinkle the brown sugar over the cabbage. Add the whole cloves and bay leaf.
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Simmer: Cover the pot, reduce heat to low, and let the cabbage simmer for about 1 to 1.5 hours, stirring occasionally, until the cabbage is tender and flavors are well‑blended.
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Finish and Serve: Remove the bay leaf and cloves. Season with salt and pepper to taste and serve warm.
Servings and timing
Serves: 6
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 25 minutes
Variations
• With bacon: Add diced bacon or bacon fat at the start for a smoky flavor.
• Red wine version: Use red wine or a mix of wine and vinegar for deeper flavor.
• Spice it up: Include juniper berries, cinnamon sticks, or allspice for more aromatic complexity.
• Vegetarian/Vegan: Use oil instead of butter; it’s naturally vegetarian and easily vegan.
Storage/Reheating
Store leftover Rotkohl in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 3 months; thaw in the refrigerator before reheating. To reheat, warm gently on the stove over low heat, adding a splash of water if needed to prevent sticking.
FAQs
What is Rotkohl?
Rotkohl is the traditional German name for braised red cabbage, often flavored with vinegar, sugar, and spices to achieve a sweet‑sour balance.
Can I make this recipe without apples?
Yes, you can omit the apples, but they add natural sweetness and texture that enhance the traditional flavor.
Is German red cabbage served hot or cold?
It’s typically served warm as a side dish but can also be enjoyed cold, especially as leftovers.
Can I use red wine vinegar instead of apple cider vinegar?
Yes, red wine vinegar is a good substitute and maintains a traditional flavor profile.
How do I adjust the sweetness?
Adjust the amount of brown sugar to suit your taste; more sugar makes it sweeter, less keeps it tangier.
Do I need a Dutch oven?
A Dutch oven or heavy pot is ideal for even cooking, but any large pot with a lid will work.
Can Rotkohl be frozen?
Yes, it freezes well for up to 3 months. Thaw before reheating.
What dishes pair well with Rotkohl?
It pairs beautifully with German classics like rouladen, bratwurst, spaetzle, or roasted meats.
How long should I cook the cabbage?
Simmer for about 1 to 1.5 hours until tender but not mushy; adjust based on your texture preference.
Can I make this ahead of time?
Yes, Rotkohl tastes even better the next day as the flavors continue to develop.
Conclusion
This German Red Cabbage (Rotkohl) is a timeless side dish that brings traditional sweet and sour flavors to your table with minimal effort. Whether you’re planning a holiday feast or a comforting weeknight dinner, this versatile recipe is sure to become a favorite. Serve it alongside your favorite meats and sides, and enjoy the rich, warming taste of classic German cuisine.
