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 Sauerbraten or 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!
German Red Cabbage (Rotkohl)
Equipment
- 1 Mandolin Slicer I highly recommend this slicer for fast slicing and even, thin slices.
- 1 protective glove This protective glove is a life saver and I use it every time I use my mandolin slicer.
Ingredients
- 1 kilogram red cabbage
- 1 yellow onion
- 3 apples Use tart apples like Granny Smith.
- 30 grams bacon grease or butter or oil
- 1 bay leaf
- 4 whole cloves
- 2 Tablespoons red wine vinegar
- 2 Tablespoons lingonberry jam or cranberry sauce
- 2 Tablespoons brown sugar
- ½ cup water
- 1 tablespoon cornstarch
- 2 Tablespoons water
- salt and pepper to taste
Instructions
- Rinse, quarter, remove the core, and thinly slice the cabbage. It's easiest and fastest to achieve this using a mandolin slicer and a protective glove for safety.1 kilogram red cabbage
- Peel and medium dice the onion. Peel, core and medium dice the apples.1 yellow onion, 3 apples
- Heat the bacon grease in a large pot on medium high. Add onions and cook until starting to brown. Stir in the sliced cabbage and allow to wilt for a couple of minutes.30 grams bacon grease
- Add the apple, bay leaf, whole cloves, some salt, brown sugar, vinegar, jam and ½ cup of water. Cover with a lid, turn to low heat, and let cook for about 2 hours. Stir occasionally and add more water when needed.1 bay leaf, 4 whole cloves, 2 Tablespoons red wine vinegar, ½ cup water, 2 Tablespoons brown sugar, 2 Tablespoons lingonberry jam
- In a separate small bowl, whisk together 1 tablespoon of cornstarch or flour with 2 tablespoon of water and add to the cooked red cabbage.1 tablespoon cornstarch, 2 Tablespoons water
- Season to taste with salt, sugar and vinegar and serve hot.salt and pepper
Mrs Rachel Unwin
Hi I make something very similar using my German mother in law's recipe. She grew up in Baden Württemberg area of Germany. She also put cinnamon and grated nutmeg in her Rotkohl dish which is delicious. I have evolved the recipe a little and also add a whole star annise. I grow my own red cabbages and get quite excited in the autumn when I can make this dish. I also make sauerkraut, which goes really well in a stew I make with Silasean sausage. Love your page.
dirndlkitchen
Thank you so much for the inspiration to add different spices into the red cabbage. Love that you grow your own red cabbage, too! I definitely want to try that in the future!