How to make a traditional German red cabbage or Rotkohl, the perfect accompaniment for goulash, roast beef, goose, or duck. It's easy to make, economical, and incredibly flavorful.
Try our traditional recipe for making German red cabbage, just like my German mother-in-law makes it.
This is probably the most popular German side dish recipe and the red cabbage recipe I cook most of the time myself.
This dish is just like a good German red cabbage dish should be, that is soft, aromatic, and fruity, a worthy side for many other traditional dishes like Sauerbraten – sour marinated roast or another kind of roasts, baked brats, Hungarian goulash, goose or duck, and so on.
If you are interested in traditional German recipes, check out German Goulash (great with red cabbage), German Potato Salad, Stuffed Savoy Cabbage, or Königsberger Klopse.
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Recipe ingredients
- Red cabbage: One small to medium red cabbage (blue cabbage or purple cabbage) weighing more or less 1 kg/ 2.2 lbs.
- However, if the cabbage is larger and you want to use it all, increase the amounts of the other ingredients accordingly and freeze the leftover cooked cabbage. Or use the rest to make this beautiful Red Cabbage Soup.
- Apples: One or two small, tangy apples. They will overcook in the stew and disintegrate, coating the cabbage with a film of squishy apples.
- Apple sauce is a great substitute; it makes the dish aromatic, slightly tangy, and fruity. It also covers the cabbage in a thin film of apple sauce, making the dish creamier than the original, which is made with fresh apples.
- Spices: The spices are an essential part of this recipe. I’ve had red cabbage spiced with only salt and pepper, which was not impressive. You will need bay leaves, allspice, juniper berries, and whole cloves.
- Red wine: You don't have to go for expensive wine here, but don't buy the cheapest one either. Low to mid-price category, something you would also drink and not use only for cooking.
- Vinegar: I use red wine or apple cider vinegar, whatever I have.
- Sugar: Brown sugar for the caramel note and some white sugar for adjusting the flavor at the end.
How to cook German red cabbage
Step #1: Remove the tough outer leaves and the core, and shred the red cabbage.
Step #2: Peel apples and onions and chop them finely.
Step #3: Melt butter and caramelize sugar in a large pot or Dutch oven on medium-low heat.
Step #4: Add purple cabbage and apples and sauté on medium-high heat for about 5 minutes, often stirring.
Step #5: If using apple sauce, add it now. Add spices, wine, vinegar, fine sea salt, and ground black pepper.
Step #6: Simmer, covered, on low heat for 1 hour. Stir from time to time, and add more red wine if necessary. Adjust taste.
You can also make Slow Cooker Red Cabbage.
Good to know!
Make sure that the cabbage is finely chopped and that, if using whole apples, they are peeled. The peel will remain tougher than the rest, and you don’t want that.
Let the brown sugar caramelize nicely, but don’t let it burn. If it burns, start over again, as you will not like the bitterness.
Once you have caramelized the sugar and added the cabbage, stir very often for the first five minutes before adding the wine. This will prevent the sugar from catching and ensure that the red cabbage is braised and coated with the sugar.
Recipe FAQ
Refrigerate in an airtight container for 3-4 days. Then, you can reheat the leftovers several days in a row.
This means you can cook it in advance and reheat it before serving; it tastes even better if cooked in advance and served the next day.
Leftovers freeze very well. Freeze individual portions and thaw them in the fridge overnight or on the counter for 1 hour or so. You can start reheating the cabbage when still slightly frozen, stirring often.
What to serve with Rotkohl?
Make a German menu
- Starter: Obatzda and Homemade Cripsbread
- Main dish: German Roulades
- Another side dish: Carrot and Swede Mash
- Dessert: German Cheesecake
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German Red Cabbage
Equipment
- Large pan or Dutch oven
Ingredients
- 2 lbs red cabbage 1 kg, Note 1
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 2 small apples tangy, Note 2
- 3 bay leaves
- ¼ teaspoon allspice
- 5 juniper berries
- 3 cloves
- 1 cup red wine 250 ml
- 1 splash red wine vinegar or apple cider vinegar
- 1 pinch granulated sugar to taste
- fine sea salt and ground black pepper
Instructions
- Cabbage and apples: Remove the tough outer leaves. Quarter the red cabbage and remove the core. Shred the cabbage finely. Peel apples and cut them into small cubes if you use apples instead of apple sauce.2 lbs red cabbage / 1 kg + 2 small apples
- Caramelize sugar: Melt the butter in a large pan. Sprinkle the sugar in the pot and let it caramelize (don’t let it burn).1 tablespoon butter + 2 tablespoons brown sugar
- Sauté red cabbage: Add cabbage and apples and sauté lightly for about 5 minutes, often stirring. Add all the spices, wine and vinegar. If using apple sauce instead of fresh apples, add it now.3 bay leaves + ¼ teaspoon allspice + 5 juniper berries + 3 cloves + 1 pinch granulated sugar + 1 cup red wine / 250 ml + 1 splash red wine vinegar
- Simmer: Cover the pot, turn down the heat, and let the red cabbage simmer for 1 hour. Stir from time to time and add more red wine if necessary (I didn't need to, but keep an eye on the pot, it should not get too dry).
- Check for salt and pepper and for more sweetness or sourness. Add a pinch of sugar and a little red wine or balsamic vinegar (to taste) to balance and sweet and sour flavor.fine sea salt and ground black pepper
Notes
- If the cabbage is larger and you want to make a larger batch increase the rest of the ingredients accordingly. The cooked red cabbage freezes very well.
- Replace apples with ½ cup (100 g/ 3.5 oz) unsweetened or lightly sweetened apple sauce. Add it to the pot together with the spices, red wine, and vinegar.
Adina says
I have an eggplant problem with my husband.... it won't stop cooking eggplants though. 🙂
Angie@Angie's Recipes says
I love red cabbages too and easily finish the whole bowl...sadly, my husband ain't a fan.
Have a lovely weekend, Adina.