Authentic German Red Cabbage (Rotkohl)

This authentic German red cabbage recipe was always a staple at my Oma's house growing up in Germany and I would not want to live without it!

The sweet and sour notes in this traditional red cabbage recipe go so perfectly with a German roast (try my Glühweinbraten). A classic German meal is often not complete without some Rotkohl or Blaukraut (the naming depends on the region of Germany).

You'll also want to pair it with some German potato dumplings (Kartoffelknödel), German bread dumplings (Semmelknödel), or the traditional German egg noodles called Spätzle.

What is Rotkohl?

Rotkohl is a sweet and sour, traditional German red cabbage that's slowly braised with onion, apple, spices, vinegar, and some sugar. I also use a few spoonfuls of lingonberry jam in my recipe for added sweetness and tartness.

It is served warm as a side dish with traditional German beef roasts such as Sauerbraten and I also love it with my uncle's Böfflamott and my Glühweinbraten (mulled wine roast). It is also my first choice as a side dish with beef rouladen (Rinderrouladen) and other meat-forward German meals.

You could turn red cabbage into Sauerkraut as well, but that's not too common.

How to make it

To make red cabbage at home, first, you will need to shred your cabbage pretty thinly. This sounds like a pain, but it doesn't have to be. Especially if you use a mandolin slicer and follow some safety precautions.

For the most consistent and quickest shredding, cut the cabbage into chunks that are the width of your mandolin slicer and use a safety glove while shredding. Yes, I have cut the tip of my finger off with one of these beasts before, so the glove comes highly recommended.

You will then peel and medium-dice the apple and onion. Cook the onion in some bacon grease (for added flavor) or butter if keeping things vegetarian. Add the red cabbage and allow it to wilt for a few minutes before adding the remaining ingredients.

Let the cabbage simmer on low for about 2 hours. Stir occasionally and add more water if needed. Finally, you will thicken the cabbage with some flour or cornstarch and season to taste.

Bottom line: it's worth investing in a simplified shredding tool because that is the hardest part about making a traditional German red cabbage recipe. And if you ever attempt making homemade sauerkraut, it's nice to have for that, too.

Red cabbage versus Sauerkraut?

The biggest difference between German red cabbage and sauerkraut is the way these side dishes are prepared. While sauerkraut is fermented and raw with the only addition of salt, red cabbage is slowly cooked with lots of spices, vinegar, a bit of sugar, onion and apple. You can make Sauerkraut from red cabbage as well. It's easy and all you have to do is follow my homemade sauerkraut recipe.

While Sauerkraut remains the most famous way to eat cabbage, Rotkohl is just as popular as a German side dish. And did I mention it's just so delicious? You cannot go eat at a German restaurant without coming across it.

More German side dishes you'll love

Staying on the cabbage subject for German side dishes, you must try making some homemade sauerkraut. Either eat it raw for maximum health benefits or cook it using this delicious sauerkraut recipe.

And then there is the German dumpling world: potato dumplings, bread dumplings, bacon dumplings, and pretzel dumplings must at some point accompany a generous side of Rotkohl on your plate!