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German Red Cabbage (Rotkohl)

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German Red Cabbage (Rotkohl) is a classic sweet and tangy side dish made with braised red cabbage, apples, vinegar, and spices. Slow-cooked to tender perfection, it’s colorful, comforting, and the perfect pairing for schnitzel, sausages, or roast meats.

Ingredients

2 tablespoons salted butter

1 yellow onion, chopped

1 large Granny Smith apple, peeled and chopped

1 head red cabbage, thinly sliced

3 tablespoons red wine vinegar

1 cup apple cider or apple juice

1 tablespoon granulated sugar

1 bay leaf

2 whole cloves

2 juniper berries

½ teaspoon salt

Instructions

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in chopped apple and cook for 2–3 minutes.
  3. Add cabbage, vinegar, apple cider, sugar, bay leaf, cloves, juniper berries, and salt. Stir well.
  4. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
  5. Taste and adjust seasoning before serving.

Notes

Vinegar preserves the vibrant purple color of the cabbage.

Use tart apples like Granny Smith for balance.

For a twist, add a splash of red wine, cranberry juice, or lingonberry jam.

Brown sugar or honey can replace white sugar for deeper sweetness.

Freezes well for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/german-red-cabbage-rotkohl/