This Savory‑Sweet German Red Cabbage (Rotkohl), also known as Blaukraut, is a traditional side dish that brings together the earthy crunch of red cabbage, the tart sweetness of apples, and the gentle warmth of cloves and bay leaf. It’s slowly braised until tender, making it a comforting and flavorful addition to any cold-weather meal.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 medium head red cabbage, thinly shredded
1 large apple, peeled and cubed (Granny Smith or other tart variety)
1 medium onion, finely chopped
3 tablespoon apple cider vinegar
2–3 tablespoon brown sugar (adjust to taste)
1–2 tablespoon unsalted butter or oil
1 bay leaf
4–6 whole cloves (or ground cloves to taste)
Salt and pepper to taste
¼ cup water (optional, for braising)
Directions
I start by removing any tough outer leaves from the red cabbage. Then I quarter it, remove the core, and thinly shred the leaves.
In a large Dutch oven or heavy-bottomed pot, I melt the butter (or heat oil) over medium heat. I add the chopped onion and cook until it’s soft and translucent.
I stir in the shredded cabbage and cubed apple until everything is well mixed.
Next, I pour in the apple cider vinegar and, if needed, a bit of water to help it braise. I sprinkle the brown sugar over the mixture and give it a good stir to coat evenly.
I add the bay leaf and cloves, then reduce the heat to low. I cover the pot and let it simmer gently for about 1 to 1.5 hours, stirring occasionally, until the cabbage is tender and flavorful.
Before serving, I remove the bay leaf and cloves, then season with salt and pepper to taste. I like serving it warm alongside hearty mains.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: Approximately 120 kcal per serving
Variations
I sometimes add a splash of red wine or port for a deeper flavor.
For a more savory version, I skip the sugar or cut it in half.
If I want a fruitier twist, I toss in a handful of raisins or dried cranberries during cooking.
A pinch of caraway seeds or juniper berries adds a lovely, traditional German touch.
For added richness, I’ve tried cooking the onions in bacon fat — it’s delicious!
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors develop even more overnight. To reheat, I warm it gently on the stovetop over low heat or microwave in short bursts, adding a splash of water if needed to loosen it up. This dish also freezes well for up to 3 months.
FAQs
What type of apple works best in Rotkohl?
I prefer tart apples like Granny Smith because they balance the sweetness and acidity nicely, but other firm apples like Braeburn or Jonathan also work well.
Can I make this recipe ahead of time?
Yes, I often make it a day or two in advance. The flavors deepen as it rests, making it even more delicious when reheated.
Is this recipe vegetarian or vegan?
It’s naturally vegetarian, and I can make it vegan by using oil instead of butter. It’s a great plant-based side for holiday tables.
How do I keep the cabbage vibrant in color?
Adding vinegar early in the cooking process helps preserve the bright purple color of the red cabbage. I make sure not to skip this step.
Can I use pre-shredded cabbage?
I can use pre-shredded red cabbage to save time, though I find freshly shredded cabbage gives the best texture and flavor.
Conclusion
This Savory‑Sweet German Red Cabbage (Rotkohl) is one of those timeless side dishes I come back to every fall and winter. It’s comforting, vibrant, and versatile — whether I’m serving it with roast pork, holiday turkey, or simply enjoying it on its own. With just a few simple ingredients, it delivers a balance of flavors that feels both rustic and refined.
📖 Recipe:
Savory‑Sweet German Red Cabbage (Rotkohl)
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Savory-Sweet German Red Cabbage (Rotkohl) is a traditional German side dish featuring tender braised red cabbage, tart apples, and warming spices like cloves and bay leaf. It's the perfect balance of sweet and tangy, making it a cozy and flavorful addition to any fall or winter meal.
Ingredients
1 medium head red cabbage, thinly shredded
1 large tart apple (e.g., Granny Smith), peeled and cubed
1 medium onion, finely chopped
3 tbsp apple cider vinegar
2–3 tablespoon brown sugar (adjust to taste)
1–2 tablespoon unsalted butter or oil
1 bay leaf
4–6 whole cloves (or ground cloves to taste)
Salt and pepper to taste
¼ cup water (optional, for braising)
Instructions
- Remove tough outer leaves from the red cabbage. Quarter it, remove the core, and thinly shred the leaves.
- In a large Dutch oven or heavy-bottomed pot, melt the butter (or heat oil) over medium heat. Add the chopped onion and cook until soft and translucent.
- Stir in the shredded cabbage and cubed apple until well combined.
- Pour in the apple cider vinegar and, if needed, the water to aid in braising. Sprinkle the brown sugar over the mixture and stir to combine.
- Add the bay leaf and cloves. Reduce heat to low, cover the pot, and let simmer gently for 1 to 1.5 hours, stirring occasionally, until the cabbage is tender and flavorful.
- Before serving, remove the bay leaf and cloves. Season with salt and pepper to taste and serve warm.
Notes
Add a splash of red wine or port for deeper flavor.
Reduce or skip the sugar for a more savory version.
For a fruity twist, toss in raisins or dried cranberries during cooking.
A pinch of caraway seeds or juniper berries adds traditional flavor.
Cooking onions in bacon fat adds richness.
Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Stovetop Braising
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 5mg
