German Red Cabbage Recipe (Rotkohl/ Rotkraut Rezept) – This healthy, nutritious and delicious German red cabbage recipe is a classic German recipe. For German food lovers, this is a staple in your collection. You should definitely try out this side dish when visiting Germany!
This German red cabbage recipe is absolutely one of my favourite vegetable side dishes. It is sweet yet sour. The red cabbage is soft yet flavourful. It also has a special and distinct aroma which makes this dish so interesting.
Even though I do not have any childhood memories of this German red cabbage recipe with Rouladen or Braten, I manage to create some of mine now with my beloved family. To be honest, my first time eating German red cabbage was actually store-bought instant pack. However, I really enjoyed the taste of it and determine to make some from scratch. I certainly did not regret my decision. Home made German red cabbage is just way more delicious!
Not only is red cabbage packed with many nutritional values and health benefits. It is considered as super food. Therefore, you would not want to miss out on this German Rotkraut recipe (it is also known as Rotkohl or Blaukraut in other parts of Germany).
Tips on making German Red Cabbage Recipe
Red Cabbage: Red cabbage is the main ingredient of this famous German side dish. It takes some time to cook red cabbage until very soft. However, this side dish does not require you much effort because all you need to do is to wait for it to turn soft. Do not forget to wear an apron and just be careful as red cabbage tends to stain your clothes and working top as well. Remove stains as soon as possible before they dry out.
Apple/ apple juice/ red wine: The taste of the apple will not be distinct in this case. Additionally, you will probably not notice the apple slices in this side dish either. In the past, Germans use water to cook this dish. Therefore, apple is here to add sweetness to this recipe. Since apple juice and wine are affordable and readily available nowadays, we can replace water with them. Apple juice adds a natural sweetness, while red wine enhances the taste of this German red cabbage recipe.
Bay leaves: Bay leaves add a mild minty subtle taste to the German red cabbage recipe and enhance the flavour of this popular side dish.
Seasoning: In order to achieve the famous sweet and sour German Rotkraut taste, sugar and vinegar are added into this dish. Additionally, ground clove gives this side dish a distinct flavour, which might remind you of winter and probably Christmas (because ground clove is usually added to German Gingerbread cookies). In my opinion, ground clove is what makes German red cabbage recipe German.
How to make German Red Cabbage Recipe
Cut red cabbage into thin slices and wash the cabbage. Thereafter, cut onion into tiny cubes and cut peeled apple into thin slices. Thin slices of red cabbage cook faster, while thick slices take longer to cook.
In a suitable pot, heat oil over medium heat and sauté onion cubes until they turned translucent. Then, add in red cabbage and apple slices. Pour apple juice and red wine into the pot. After which, cover the pot with a lid and cook cabbage for about 5 – 10 minutes. Add in bay leaves and cook German red cabbage until soft.
Season this German red cabbage recipe with salt, sugar, ground pepper, ground clove and vinegar. Cook cabbage for about 45 minutes to 1 hour overall until it turns really soft. Taste red cabbage and adjust taste according to your preferences. (e.g. more salt, more vinegar). Remove bay leaves before serving.
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What to serve with German Red Cabbage
This German red cabbage recipe is very versatile, and you can serve this delicious side dish with almost all of your favourite main dishes. I think that this German red cabbage goes perfectly well with red meat or game dishes, such as deer.
How to store German Red Cabbage
In an airtight container, you can store this side dish for about 2 to 3 days in the refrigerator. In addition, you can freeze it for about a month. However, I personally do not freeze this Rotkohl recipe because I simply love freshly cooked German red cabbage! We usually finish this side dish within 2 days.
German Rotkraut remains delicious even after reheating. Simply reheat this traditional side dish in a suitable pot over medium heat on the stove. Wait for a few minutes and there you go, more red cabbage for lunch or dinner!
Have you tried this recipe? If yes, I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
What is your favourite German recipe? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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German Red Cabbage (Rotkohl/ Rotkraut Rezept)
Ingredients you need
- 500 g Red cabbage
- 1 Onion
- 1 Apple
- 10 ml Oil
- 250 ml Apple juice
- 150 ml Red wine
- 2 Dried bay leaves
- 1 tsp Salt
- 1 tbsp Sugar
- 1 tsp Ground clove
- 0.5 tsp Groud pepper
- 3-5 tbsp Apple cider vinegar preferably
Directions
- Cut red cabbage into thin slices and wash the cabbage. Thereafter, cut onion into tiny cubes and cut peeled apple into thin slices. Thin slices of red cabbage cook faster, while thick slices take longer to cook.
- In a suitable pot, heat oil over medium heat and sauté onion cubes until they turn translucent. Then, add in red cabbage and apple slices. Pour apple juice and red wine into the pot. After which, cover the pot with a lid and cook cabbage for about 5 - 10 minutes.
- Add in bay leaves and cook German red cabbage for about 15 - 30 minutes.
- Season German red cabbage with salt, sugar, ground pepper, ground clove and vinegar.
- Cook cabbage for about 45 minutes to 1 hour in total, or until cabbage turn soft. Taste German red cabbage and adjust taste according to your preferences (e.g. more salt, more vinegar). Remove bay leaves before serving.
- Serve this delicious side dish with your favourite main dish. This side dish goes perfectly well with red meat or game dishes.
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