What is German Red Cabbage?
Rotkohl, or German Red Cabbage, is a traditional sweet and sour cabbage dish found throughout Germany. Made by braising purple cabbage with vinegar, brown sugar, and spices, this dish develops a unique flavor profile that’s both rich and tangy.
It’s a staple at German gatherings and is enjoyed as a flavorful and colorful side dish for meats, potatoes, and other German classics. The unique flavor of this dish, combined with its beautiful purple hue, makes it a popular choice at holiday meals and family celebrations.
Why I Love This Recipe?
This German Red Cabbage recipe is one of my favorites because it’s simple to prepare yet delivers such bold flavors.
The balance of sweetness from brown sugar and tartness from vinegar creates a delicious depth that pairs perfectly with roasted meats and hearty sides.
Not only does it taste amazing, but it’s also budget-friendly, high in fiber, and full of antioxidants. Plus, you can make it ahead of time, and the flavors only get better with each day!
Key Ingredients & Substitutions for German Red Cabbage
Red Cabbage: Also known as purple cabbage, this is the star ingredient. Be sure to shred it thinly for even cooking.
Apple Cider Vinegar: Adds a nice tang and helps preserve the cabbage’s vibrant color. White vinegar works as an alternative, but apple cider vinegar brings a subtle sweetness.
Brown Sugar: Balances the acidity of the vinegar, creating the sweet and sour flavor. You can also use white sugar or even a bit of honey if you prefer.
Apples: Traditional German recipes often include apples for a hint of natural sweetness. Granny Smith apples work well for their tartness.
Onion: Adds depth and a savory note to the dish. Any type of onion will work, but yellow onions are typically used.
Spices (Cloves and Bay Leaf): Whole cloves and bay leaf add warmth and depth, enhancing the dish’s flavor. You can omit these if you prefer a milder taste.
Tools You’ll Need
- Dutch Oven or Large Pot: Ideal for evenly cooking and braising the cabbage.
- Cutting Board and Knife: For shredding the cabbage and chopping the apples.
- Wooden Spoon: Useful for stirring the cabbage as it braises to ensure it cooks evenly.
Step-by-Step Instructions for German Red Cabbage
Prepare the Ingredients
- Shred the Cabbage: Remove any tough outer leaves from the cabbage. Cut it into quarters, remove the core, and slice thinly into shreds.
- Chop the Onion and Apples: Finely chop the onion and cut the apples into small cubes. Both will add flavor and texture to the cabbage.
Cook the Cabbage
- Sauté the Onion: In a Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add Cabbage and Apples: Add the shredded cabbage and cubed apples to the pot, stirring well to combine with the onion.
Add Flavorings and Simmer
- Add Vinegar, Sugar, and Spices: Pour in the apple cider vinegar and sprinkle the brown sugar over the cabbage. Add the whole cloves and bay leaf for additional flavor.
- Simmer: Cover the pot with a lid, reduce heat to low, and let the cabbage simmer for about 1-1.5 hours, stirring occasionally. The cabbage should become tender, and the flavors will meld beautifully.
Final Touches
- Adjust Seasoning: Taste and add salt and pepper as needed. For extra sweetness, add a little more brown sugar if desired.
- Serve: Remove the bay leaf and cloves before serving. Transfer the cabbage to a serving bowl and enjoy!
Expert Tips for Perfect Rotkohl
Adjust the Sweetness and Tang: Taste the cabbage toward the end of cooking and adjust the brown sugar or vinegar to your preference.
Make Ahead: This dish tastes even better the next day, as the flavors continue to develop. Make it a day in advance if you’re serving it at a holiday meal.
Avoid Overcooking: Braise the cabbage just until tender to avoid a mushy texture. The cabbage should be soft but still hold its shape.
Serving Suggestions
German Red Cabbage pairs wonderfully with classic German dishes, such as:
- Rouladen: This savory beef roll is a perfect match for Rotkohl’s tangy flavors.
- Bratwurst: The sweetness of the cabbage complements the spices in bratwurst.
- Boiled Potatoes or Spaetzle: Serve alongside boiled potatoes or spaetzle noodles for a complete German meal.
- German Potato Salad: Another classic German side that’s perfect for a larger spread.
