german red cabbage

Braised German Red Cabbage (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It gets its sweet and sour flavor from vinegar, brown sugar, apple and cloves.

German Red Cabbage

Red cabbage (, about 5-6 cups)

apple (,

apple cider vinegar

water

brown sugar

salt

pepper

cloves

Tablespoons butter

Cut the cabbage, shredding  into thin, 1/8&quot;-1/4” thick slices. Put half the shredded cabbage into a medium sized heavy pot.

Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.

Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.

Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 1/2 - 2 hours.

Remove apple with cloves and discard. Stir mixture and serve.

https://content.jwplatform.com/videos/ddPCuKgr.mp4

Braised German Red Cabbage (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It's sweet and sour flavor comes from brown sugar, vinegar and apple.

This German Braised Red Cabbage is an easy side dish that pairs well with almost any entree!

Braised Red Cabbage

red cabbage, thinly sliced

onion,

Granny Smith apples, sliced (peel on)

bacon grease (or sub with butter)

cider vinegar

sugar

Salt and pepper,

Saute the cabbage, onion and apple in the bacon grease until soft, about 15-20 minutes.

Stir in remaining ingredients; cover and braise until very soft (about 15-20 more minutes). Taste and season with salt and pepper, if necessary. Serve warm or at room temperature.

This delicious German Red Cabbage (also known as Rotkohl or Blaukraut depending on which part of Germany you are in) is a fantastic sweet and sour recipe that is served with many traditional German dishes. 

German Red Cabbage (Rotkohl)

Tablespoons salted butter

onion

apple

red cabbage (sliced very thin)

Tablespoons red wine vinegar

apple cider or apple juice

bay leaf

juniper berries

Melt butter in large dutch oven over medium-high heat. Add the chopped onion and apples and saute for 7-10 minutes until soft.

Add the cabbage to the onions and apples, and cook 5 minutes, stirring frequently.

Add the red wine vinegar, apple cider, sugar, bay leaf, cloves, juniper berries, and salt. Bring the liquids to a boil, then cover and reduce heat to a simmer.

Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.

My father in law is first-generation American. His dad’s family escaped Germany during WWII. So he grew up on German food and he said this is JUST like how his Oma’s red cabbage tasted. This recipe is PERFECT and I have made it 3 times in 1 month. Thank you!

This was really delicious. We sous vide pork chops then torched them. We also made lemon potatoes. The cabbage complimented the meal perfectly. I added a little more salt and a dash of chili flakes. My cabbage head was medium and seasoning was just right for the amount of cabbage.

Top 3 german red cabbage recipes from across the web

The most viewed german red cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

German Red Cabbage

Braised Red Cabbage

German Red Cabbage (Rotkohl)

Top 3 german red cabbage recipes from across the web

The most viewed german red cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Red Cabbage

Braised Red Cabbage

German Red Cabbage (Rotkohl)

The most viewed german red cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine