German Red Cabbage with Apples – Traditional Rotkohl

Atsuko

August 26, 2024

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Atsuko

Founder of @Umami Sans Frontières

A major side dish in Germany that accompanies meat dishes. It appears as frequently as sauerkraut. You will be drawn in by the mysterious combination of subtle sweetness and gentle sourness, and you won’t be able to stop using your chopsticks. The flavor becomes even better the next day, and it’s delicious even when it’s cold, so it’s a great dish to keep on hand.

A classic German side dish, red cabbage with apples – known as “Rotkohl” – is as popular as sauerkraut and often served alongside hearty meat dishes like roast pork or sausages.😋 Its gentle balance of natural sweetness and mild acidity makes it incredibly moreish—you may find yourself reaching for bite after bite. This dish tastes even better the next day and is just as delicious cold, making it perfect for meal prep or holiday leftovers.

Expense

💵

Preparation

60 mins

Baking time

Rest time

Ingredients

Cooking time: Approximately 60 minutes

Ingredients:

For 4-6 people

500g of Purple Cabbage
1 Onion
1 Tablespoon of Butter
1 Bay Leaf
2 Teaspoons of Cinnamon Powder
100ml of Red Wine
3 Tablespoons of Apple Cider Vinegar
1.5 Tablespoons of Sugar
2 Cloves (optional – it’s fine if you don’t have them)
1 Teaspoon of Salt1 Apple2 Tablespoons of Berry Jam (cranberry, raspberry, etc.; optional – omit if you prefer less sweetness)

How to make it:

1/ Prepare the Vegetables: Finely chop the onion and shred the purple cabbage.

2/ Sauté the Onion: Heat the butter in a large pot. Add the chopped onion and sauté over medium heat until translucent, being careful not to burn it.

3/ Add the Cabbage: Add the shredded purple cabbage to the pot and stir to combine.

4/ Add Aromatics: Add the bay leaf and cinnamon. Mix gently to distribute the spices.

5/ Pour in the Liquids and Seasonings: Pour in the red wine and stir briefly. Then add the apple cider vinegar, sugar, cloves, and salt. Stir again and bring to a boil.
6/ Simmer Until Tender: Once it starts boiling, reduce the heat to medium-low. Cover and simmer for about 30 minutes, stirring occasionally.

7/ Prepare the Apple: While it simmers, cut the apple into 1 cm cubes.

8/ Add Apple and Jam: Add the cubed apple and berry jam to the pot. Cover again and simmer for another 15 minutes.
9/ Thicken the Sauce (Optional): Remove the lid and bring the mixture to a boil. If desired, thicken with potato starch dissolved in water, stirring until the sauce slightly thickens.

10/ Final Seasoning: Taste and adjust with more apple cider vinegar, sugar, or salt as needed. Add a pinch of nutmeg if you have it. Ready to serve!

🌟 Tips for Enjoying Rotkohl🌟

⭐️Storage: Let it cool completely before storing. It keeps well in the fridge for up to 4 days in an airtight container, and it also freezes beautifully.

⭐️Serving Suggestions: Rotkohl pairs wonderfully with hearty German mains like roast pork, sausages, duck, or schnitzel. It also goes well with mashed potatoes or spaetzle. We’ve also featured Rotkohl as a side in the following recipes: take a look if you’d like more German-inspired meal ideas:
👉 Kartoffelsalat – Classic German Cold Potato Salad

👉 German-style Hamburger Steak – Frikadellen

⭐️Adjusting Sweetness
You can skip the berry jam for a less sweet version, especially if your apples are already very sweet

🌸 Personal Not🌸

I personally love this version with apples🍎. It adds just the right touch of natural sweetness and gentle acidity. But if you prefer, a simpler version using only red cabbage is perfectly fine too. You can also find ready-made Rotkohl in jars or cans at most supermarkets. Just heat and serve—it’s a quick fix when you’re short on time. That said, homemade Rotkohl has a depth of flavor that’s hard to beat! This dish is actually my older daughter’s absolute favorite❤️, she even says mine tastes better than what we’ve had in restaurants. 😄
That always makes me smile—I can’t help feeling a little proud! 😊

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