German Red Cabbage (Rotkohl)
This fantastic German Red Cabbage recipe boasts sweet and sour flavors, thanks to the blend of brown sugar, apples, and vinegar. It’s an easy side dish that is also a budget-friendly recipe with a vibrant color that goes well with pork, sausage or beef. It’s so quick and easy on the stovetop and great for meal prep as it can be frozen for later.
For more easy side dishes try my roasted red potatoes, orange glazed carrots, easy cheesy brussel sprouts and Ruth’s Chris sweet potato casserole.
Braised Red Cabbage
The first time I tried this authentic German red purple cabbage recipe I fell in with the comforting flavors and texture and now enjoy it served with meat for dinner.
I love the aromatic scents when making this braised red cabbage and apples recipe that is so easy to make from scratch. It’s so good I can just stand there and eat it from the bowl!
It is a very popular staple dish at German festivals or German restaurants and is often served with sausages like my air fryer brats.
Ingredients
- Butter – 1/4 cup salted butter
- Onion – 1/2 cup chopped onions
- Red Cabbage – 8 cups of chopped red cabbage
- Apples – 1 and 1/2 cups chopped apples (peeled, 2 apples)
- Vinegar – 1/4 cup cider vinegar
- Brown Sugar – 5 tbsp. brown sugar
- Raisins – 1/4 cup raisins (is an optional ingredient but I like to use them as they add a wonderful depth of flavor)
- Salt and Pepper – 1/8 tsp. salt and I used fresh ground pepper to taste
I was thrilled to find out how high red cabbage is in vitamin C. As we brace for cold and flu weather – ugh! – we can use all the vitamin C that we can get!
Variations: You can also use 1/4 to 1/2 teaspoon of cloves, 1/4 teaspoon of cinnamon or 1 to 2 juniper berries. I prefer the flavour without these spices but make it to suit your tastes.
How To Make German Red Cabbage Recipe
STEP ONE – In a large heavy saucepan or Dutch oven, melt butter.
STEP TWO – Cook onion over medium heat for five minutes, stirring constantly. You want the onion soft, but not browned.
STEP THREE – Add cabbage and stir well.
STEP FOUR – Cover and cook over medium heat for 5 minutes.
STEP FIVE – Add chopped apples, cider vinegar, brown sugar, raisins (if using), salt and pepper. Stir well and cover.
STEP SIX – Cook covered for 15 minutes over low-medium heat. Test after 15 minutes; the cabbage should be tender but not mushy. If mixture is sticking, add 1 tsp. cider vinegar into 1/2 cup water and mix well, then continue to cook a few minutes longer until cabbage is soft.
Enjoy!
Sandra’s Tips & Tricks
- Selecting Red Cabbage – look for heads that are firm and have bright leaves without any cracks or bruises. I always remove and compost the first couple of layers before I start chopping the red cabbage.
- The method I like to use for chopping the red cabbage is to cut it in half, then place the cut side down and cut it into quarters. From there, slice it into strips and chop into smaller pieces as seen in the photo below.
- You will want to keep a close eye on the pot as it is cooking with the lid on and add a little water towards the end if it’s sticking.
- You can use any apples you like but I like to use Granny Smith, Honeycrisp or Gala apples to make this recipe as they have a nice balance of sweetness to tartness.
What is Rotkohl?
Is a traditional German dish that is braised with red cabbage, apples, onions vinegar, sugar and spices. It is often served with hearty meats like sausages, roasted meats, meatloaf or great with turkey for holiday Christmas dinner!
What is Braising?
Braising is a very simple technique where the cabbage is first sautéed, then the cooking is completed in a covered dish. Fancy word for a simple process 🙂
Can I Freeze Braised Red Cabbage?
Yep! you can store in a freezer-safe storage container for up to a month. Thaw, then reheat in a pot on the stovetop or microwave using 30 second intervals.
Storage Instructions
This side dish may be store using an airtight container in the refrigerator for up to 2 days.
German Red Cabbage
- Total Time: 30 minutes
- Yield: 6 servings
Description
This fantastic German Red Cabbage recipe boasts sweet and sour flavors, thanks to the blend of brown sugar, apples, and vinegar. It’s an easy side dish that is also a budget-friendly recipe with a vibrant color that goes well with pork, sausage or beef. It’s so quick and easy on the stovetop and great for meal prep as it can be frozen for later.
Ingredients
1/4 cup salted butter
1/2 cup chopped onion
8 cups red cabbage, chopped
1 and 1/2 cups chopped apples (peeled, 2 apples)
1/4 cup cider vinegar
5 tbsp. brown sugar
1/4 cup raisins (optional)
1/8 tsp. salt
Freshly ground pepper to taste
Instructions
- 1. In a large heavy saucepan or Dutch oven, melt butter.
- 2. Cook onion over medium heat for five minutes, stirring constantly. You want the onion soft, but not browned.
- 3. Add cabbage and stir well.
- 4. Cover and cook over medium heat for 5 minutes.
- 5. Add chopped apples, cider vinegar, brown sugar, raisins (if using), salt and pepper. Stir well and cover.
- 6. Cook covered for 15 minutes over low-medium heat. Test after 15 minutes; the cabbage should be tender but not mushy. If mixture is sticking, add 1 tsp. cider vinegar into 1/2 cup water and mix well, then continue to cook a few minutes longer until cabbage is soft.
Notes
Storage instructions:
This side dish may be stored using an airtight container in the refrigerator for up to 2 days.
You can freeze using a freezer-safe storage container for up to 1 month. Thaw, then reheat in a pot on the stovetop or microwave using 30 second intervals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 helping
- Calories: 178
- Sugar: 19.8 g
- Sodium: 85.8 mg
- Fat: 8 g
- Saturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 27.5 g
- Fiber: 3.8 g
- Protein: 2.3 g
- Cholesterol: 20.3 mg
Lovely Dish!!!!!!!!!!
Gave this a try one night and it is an excellent recipe. Such a satisfying different side dish!!