German Red Cabbage (Rotkohl) Recipe
Prepare to fall in love with German Red Cabbage (Rotkohl), a classic side dish that’s as vibrant in color as it is in flavor. With its perfect balance of sweetness and gentle tang, this cozy braised cabbage is traditionally served alongside hearty meats and potatoes, but it shines in any meal that calls for a punch of deep, comforting flavor. Laced with apples, onion, and warming spices, this dish is a celebration of simple ingredients coming together to create something truly special. Whether you’re recreating a family favorite or exploring new flavors, German Red Cabbage (Rotkohl) brings a splash of color and tradition to your table.
Ingredients You’ll Need
What makes German Red Cabbage (Rotkohl) so charming is its simplicity — just a handful of easy-to-find ingredients create layers of flavor. Each element is carefully chosen to highlight the gorgeous hue, sweet finish, and aromatic character that define this dish.
- Unsalted butter (or lard): Adds a luxurious richness and helps the veggies soften perfectly.
- Apples: Go for crisp and tart varieties — they lend sweetness and a lovely texture that melts into the cabbage.
- Onion: Gives depth and a mellow, savory background without overpowering the other flavors.
- Red cabbage: The star! Choose a fresh, firm head for the brightest color and best bite.
- Apple cider vinegar: Provides tang and preserves that signature vibrant purple color.
- Apple cider (or unsweetened apple juice): Adds gentle sweetness and great moisture for slow simmering.
- Lingonberry jam (optional): A spoonful boosts fruity tartness and deepens the sauce, but it’s delicious even without.
- Cloves: Just a couple infuse beautiful warm spice — don’t skip them!
- Bay leaf: Offers herbal depth and an old-world touch to the braise.
- Juniper berries (optional): If you can find them, they bring a woodsy, piney note that’s classic in German cuisine.
- White sugar: Balances all the tart and savory notes with a kiss of sweetness.
- Salt: Brightens and unifies all the flavors — season to taste!
- Pepper: Adds a bit of gentle warmth at the finish.
How to Make German Red Cabbage (Rotkohl)
Step 1: Sauté Apples and Onions
Start by melting your butter or lard in a large Dutch oven over medium-high heat. Add the diced apples and onions and sauté for just a couple of minutes — enough to release their sweetness and coax out a little color. This foundation is essential: the aroma will grab you right away and set the stage for the delicious transformation ahead!
Step 2: Add Red Cabbage and Vinegar
Toss in the thinly sliced red cabbage and pour in the apple cider vinegar. Stir well to combine and to coat every shred with that sweet-tangy mixture. As the vinegar mingles with the cabbage, you’ll see the color transform into a brilliant magenta — that’s when you know you’re on the right track for authentic German Red Cabbage (Rotkohl).
Step 3: Add Liquids, Spices, and Seasonings
Now, pour in the apple cider or apple juice, then drop in the cloves, bay leaf, and (if using) juniper berries. Sprinkle in the sugar, salt, and pepper. If you’re feeling indulgent, stir in a spoonful of lingonberry jam. All these ingredients will melt together, infusing the cabbage with a sweet, aromatic depth that makes this dish unforgettable.
Step 4: Simmer to Perfection
Lower the heat to medium, cover the pot, and let everything gently simmer for 50 to 60 minutes. Stir now and then — watching as the cabbage becomes melt-in-your-mouth tender but not mushy. If you notice things drying out, add a splash more apple cider. This is where the magic happens, so let it take its time!
Step 5: Final Tasting and Serve
Uncover, fish out the bay leaf, cloves, and juniper berries if you can find them. Taste and adjust seasoning to your liking. Serve the German Red Cabbage (Rotkohl) hot, spooned generously onto plates — and watch it disappear as everyone at the table dives in.
How to Serve German Red Cabbage (Rotkohl)
Garnishes
A sprinkle of fresh parsley or dill instantly brightens the dish, while a few extra apple slices on top add a gorgeous and tasty touch. You could even try a grind of fresh black pepper or a dollop of extra lingonberry jam for extra color and tang.
Side Dishes
German Red Cabbage (Rotkohl) is a favorite with classic main courses — think roast pork, duck, beef rouladen, or bratwurst. It pairs famously with buttery mashed potatoes, spaetzle, or crusty rye bread, making for the ultimate comfort meal.
Creative Ways to Present
For a party twist, serve the cabbage in small bowls as part of a festive buffet, tuck it inside sandwiches with roast meats, or spoon it over toasted crostini. Its jewel-like color and punchy flavor make it perfect for modern, playful plating.
Make Ahead and Storage
Storing Leftovers
Leftover German Red Cabbage (Rotkohl) keeps beautifully in the fridge. Store it in an airtight container and it will stay fresh for up to 5 days, only improving as the flavors meld together.
Freezing
You can absolutely freeze this dish! Let it cool completely, then pack it into freezer-safe containers or bags. It’ll keep its flavor and texture for up to three months — a wonderful make-ahead option for busy weeks or holiday meals.
Reheating
To reheat, simply place the cabbage in a saucepan over medium-low heat and warm gently, stirring occasionally. For a quick fix, you can use the microwave, but stovetop reheating really brings out the best texture and flavor.
FAQs
Can I make German Red Cabbage (Rotkohl) ahead of time?
Absolutely! In fact, this dish tastes even better a day or two after it’s made, as the flavors have extra time to meld and deepen. Just reheat gently before serving.
Do I have to use lingonberry jam?
Not at all! It’s an optional addition. Lingonberry jam boosts the fruitiness and adds a bit of tartness, but if you can’t find it, simply leave it out — or substitute with cranberry or red currant jelly if you have some on hand.
Can I make this dish vegetarian or vegan?
Absolutely. Use plant-based butter instead of regular butter or lard, and double-check that your jam (if using) is vegan. The rest of the recipe is naturally vegetarian and can easily fit a vegan table.
How do I slice the cabbage thinly?
Cutting the cabbage into thin strips is easiest with a sharp knife or a mandoline slicer. Just remove the tough core, and slice as finely as possible for even cooking and the perfect tender bite.
What should I do if my cabbage turns out too sour?
If your German Red Cabbage (Rotkohl) tastes too tart, balance it with a bit of extra sugar or an extra spoonful of jam. Don’t be shy — every batch of cabbage is different, so adjust to your own taste.
Final Thoughts
If you’ve never tried making your own German Red Cabbage (Rotkohl), this is the perfect recipe to start with — it’s easy, deeply flavorful, and sure to become a staple at your table. Gather your favorite people, serve it up with pride, and savor the warmth and color this timeless dish brings to every meal.
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German Red Cabbage (Rotkohl) Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A traditional and flavorful German side dish, German Red Cabbage (Rotkohl) is a sweet and sour cabbage dish that pairs perfectly with hearty meats or as part of a vegetarian meal. The combination of red cabbage, apples, and warm spices creates a comforting and delicious side that is a staple in German cuisine.
Ingredients
Main Ingredients:
- 2 Tbsp unsalted butter (or lard)
- 2 medium apples (peeled, cored, and finely diced)
- 1 medium onion (finely diced)
- 2 pounds red cabbage (one medium head, thinly sliced)
- 3 Tbsp apple cider vinegar
- 1 cup apple cider (or unsweetened apple juice)
Spices and Seasonings:
- 1 Tbsp lingonberry jam (optional)
- 2 cloves
- 1 bay leaf
- 2 juniper berries (if available)
- 1 Tbsp white sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Saute Apples and Onions: In a large Dutch Oven or heavy-bottomed pot, melt butter over medium-high heat. Saute diced apples and onions for 2-3 minutes.
- Add Cabbage and Spices: Add the red cabbage and vinegar, stir to combine. Then add apple cider, cloves, bay leaf, and juniper berries. Season with sugar, salt, and pepper.
- Simmer: Reduce heat to medium, cover the pot, and simmer for 50-60 minutes until the cabbage is soft but not mushy. Stir occasionally and add more apple cider if needed.
- Adjust and Serve: Adjust seasoning to taste and serve hot.
Notes
- Lingonberry jam adds a traditional touch and a slight tartness to the dish.
- This dish tastes even better the next day, making it a great make-ahead option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 15mg
Keywords: German red cabbage, Rotkohl recipe, sweet and sour cabbage, traditional German side dish
