german red cabbage

Braised German Red Cabbage (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It gets its sweet and sour flavor from vinegar, brown sugar, apple and cloves.

German Red Cabbage

Red cabbage (, about 5-6 cups)

apple (,

apple cider vinegar

water

brown sugar

salt

pepper

cloves

Tablespoons butter

Cut the cabbage, shredding  into thin, 1/8&quot;-1/4” thick slices. Put half the shredded cabbage into a medium sized heavy pot.

Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.

Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.

Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 1/2 - 2 hours.

Remove apple with cloves and discard. Stir mixture and serve.

https://content.jwplatform.com/videos/ddPCuKgr.mp4

Braised German Red Cabbage (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It's sweet and sour flavor comes from brown sugar, vinegar and apple.

This German Braised Red Cabbage is an easy side dish that pairs well with almost any entree!

Braised Red Cabbage

red cabbage, thinly sliced

onion,

Granny Smith apples, sliced (peel on)

bacon grease (or sub with butter)

cider vinegar

sugar

Salt and pepper,

Saute the cabbage, onion and apple in the bacon grease until soft, about 15-20 minutes.

Stir in remaining ingredients; cover and braise until very soft (about 15-20 more minutes). Taste and season with salt and pepper, if necessary. Serve warm or at room temperature.

This delicious German Red Cabbage (also known as Rotkohl or Blaukraut depending on which part of Germany you are in) is a fantastic sweet and sour recipe that is served with many traditional German dishes. 

German Red Cabbage (Rotkohl)

Tablespoons salted butter

onion

apple

red cabbage (sliced very thin)

Tablespoons red wine vinegar

apple cider or apple juice

bay leaf

juniper berries

Melt butter in large dutch oven over medium-high heat. Add the chopped onion and apples and saute for 7-10 minutes until soft.

Add the cabbage to the onions and apples, and cook 5 minutes, stirring frequently.

Add the red wine vinegar, apple cider, sugar, bay leaf, cloves, juniper berries, and salt. Bring the liquids to a boil, then cover and reduce heat to a simmer.

Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.

My father in law is first-generation American. His dad’s family escaped Germany during WWII. So he grew up on German food and he said this is JUST like how his Oma’s red cabbage tasted. This recipe is PERFECT and I have made it 3 times in 1 month. Thank you!

This was really delicious. We sous vide pork chops then torched them. We also made lemon potatoes. The cabbage complimented the meal perfectly. I added a little more salt and a dash of chili flakes. My cabbage head was medium and seasoning was just right for the amount of cabbage.

A simple, comforting side dish that goes particularly well with pork.&nbsp;

German red cabbage with apples (Rotkohl)

red cabbage

apple (or 1/2 large)

tbsp butter (or vegetable oil, as you have/prefer)

(or 1/4 tsp ground cloves)

tbsp red wine vinegar

orange juice (or you can use apple cider/cloudy apple juice)

Dice the onion in a small dice (or you can slice, if you prefer), shred the cabbage relatively finely and peel and grate the apple. 

Warm the oil or butter in a pan and add the onion. Cook for a couple minutes until it softens. Add the cabbage, part at a time as needed to help it wilt down a little to create more space, and cook for a couple minutes so it starts to soften, stirring now and then to coat with the butter/oil.  

Add the vinegar, cloves and orange juice and mix. Add the apple and mix in well then cover. Reduce the heat and allow it to steam/sweat for around 30 minutes until tender, stirring now and then to make sure it doesn&#39;t burn on the bottom. If it gets too dry, add a little water or extra juice.

Remove the cloves, if using whole cloves, and serve.

A couple of juniper berries worked great to add flavor and counter the vinegar. I ate it with German brats and mustard, which neutralized the vinegar.

Very good taste,one of my favorite. Red cabbage,Rouladen and Dumplings.

Excellent recipe! I made this for the family instead of green cabbage to go with corned beef brisket and potatoes. It was delicious! Soft, tender and sweet.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1624279896/h12jaqgfxlwawcg53wu4.mp4

This braised red cabbage with apples (Rotkohl or Blaukraut) is a classic Germanic side that's a delicious mix of sweet-sour flavors with a mildly aromatic spice. Easy to make and comfortingly tasty.

German braised red cabbage with apples

German Red Cabbage is a popular side dish that goes well with hearty meals such as beef rouladen, goulash or roasts. It has an iconic sweet and sour flavour and is cooked with apples and winterly spices.

Traditional German Red Cabbage and Apple Recipe

kg red cabbage (2 lb)

onions (approx 150 gr (5 oz))

apples

butter oil

cinnamon

ml red wine vinegar

ml water (4.2 fl oz)

tbsp sugar

Remove the leaves and stalk from the red cabbage; wash them and cut into fine strips. I suggest shredding them in your food processor to save time. Once transferred into a bowl pour the red wine vinegar over it.

Peel and finely slice the onions.

Peel, core and cube the apples. (appox 3 cm cubes)

In a large saucepan melt the butter or oil on medium heat. Add the onions and fry them until they begin to brown. Now add the sugar and apples and fry until they start to slightly caramelise. Add the cabbage to it and fry for 5 minutes. Continue to stir it to make sure it does not burn.

Add the bay leaf, cloves, salt, cinnamon stick and water. Place a lid on the pot and leave to steam on a low heat for about 1 hour. Stir it occasionally to ensure the bottom does not burn.

If you find the cabbage to liquidy mix 1 tbsp flour with 2 tbsp of water in a little bowl and add to the cabbage pot.

Add more sugar or salt to taste.

Serve immediately or the next day. This dish sometimes tastes even better the next day and freezes well.

To cook in a saucepan

Grease the bowl of your slow cooker with some butter.

Peal and cube the onions.

Peal the apples; remove the core and chop into approx. 2 cm cubes

Add all the ingredients and leave to cook for around 5 hours.

To cook in the slow cooker

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679084362/mdirphr6nvnmpzeehovy.mp4

A short video that shows you have to make this authentic German Red Cabbage with Apple Recipe

German Red Cabbage with Apple

Top 5 german red cabbage recipes from across the web

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German Red Cabbage

Braised Red Cabbage

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German red cabbage with apples (Rot...

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