German Red Cabbage (Rotkohl)

Authentic German red cabbage in a small white skillet.

5 from 1 vote

German Red Cabbage (Rotkohl)

This authentic German red cabbage recipe was always a staple at my Oma's house growing up in Germany.

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.

You’ll find this red cabbage recipe in 'German Home Kitchen' too!

Prep Time30

Cook Time2 30

Total Time3

Course: Holiday Meal, Side Dish, Sides

Cuisine: German

Keyword: authentic German cabbage recipe, Blaukraut recipe, German red cabbage recipe, Red cabbage recipe, Rotkohl recipe

Servings: servings

Calories: 135kcal

Author: Author: Sophie Sadler

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

Metric - US Customary

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

Video

Notes

Leftovers:

Leftovers keep in the fridge for up to 5 days and can be reheated on the stove or in the microwave. If you have a bunch of leftovers, you can also freeze them!

Nutrition