Description
German Red Cabbage, also known as Rotkohl, is a delicious traditional side dish made with tender red cabbage, apples, onions, vinegar, and warm spices. Slowly simmered until soft and flavorful, this sweet-and-sour dish is perfect for holiday dinners, Sunday roasts, and German-inspired meals.
Ingredients
- 1 medium red cabbage, shredded
- 1 large apple, cubed (preferably Granny Smith)
- 1 medium onion, finely chopped
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 whole cloves
- 1 bay leaf
Instructions
- Remove the outer leaves of the red cabbage, cut it into quarters, remove the core, and shred the cabbage finely.
- Peel and finely chop the onion.
- Wash and cube the apple into small pieces.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until softened and fragrant.
- Add the shredded red cabbage and cubed apple. Stir everything together.
- Pour in the apple cider vinegar and sprinkle in the brown sugar.
- Add the whole cloves and bay leaf, then stir to distribute the seasonings.
- Cover the pot, reduce the heat to low, and simmer for 1–1½ hours, stirring occasionally.
- Check the cabbage periodically and add a small splash of water if the pot becomes too dry.
- Once the cabbage is tender, remove the bay leaf and cloves.
- Season with salt and black pepper to taste.
- Serve warm as a delicious side dish with your favorite main course.
Notes
- Serving: Serve Rotkohl warm alongside roasted chicken, pork, beef, sausages, or traditional German dishes.
- Holiday meals: Add it to your Thanksgiving, Christmas, or Easter dinner menu for a colorful side dish.
- Pairing: It tastes wonderful with mashed potatoes, roasted potatoes, dumplings, and German potato pancakes.
- Make ahead: Prepare the cabbage one day before serving. The flavors become even richer after resting overnight in the refrigerator.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
- Freezing: Allow the cabbage to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months for best quality.
- Reheating: Warm gently in a saucepan over low heat, stirring occasionally. Add a splash of water if needed.
- Adjust the flavor: Add a little extra brown sugar for sweetness or apple cider vinegar for more tanginess.
- Serving temperature: Rotkohl is delicious warm but can also be served at room temperature.