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How to Make Authentic German Red Cabbage (Rotkohl)

Authentic German Red Cabbage (Rotkohl)

Tender red cabbage slowly braised with apples, onion, vinegar, sugar, and traditional spices for a classic German sweet-and-sour side dish. It serves about 6 and tastes even better after resting overnight.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium, about 2–2½ lb (900 g–1.1 kg) Medium red cabbage, outer leaves removed, cored, and very thinly sliced
  • 1 medium Medium yellow onion, finely diced
  • 2 apples Tart-sweet apples, peeled, cored, and diced or grated
  • 2 tablespoons Butter, lard, or neutral oil
Flavorings
  • ¼ cup (60 ml) Red wine vinegar
  • ¼ cup (60 ml) Dry red wine or apple juice
  • 2 tablespoons, plus more to taste Granulated sugar
  • 1 teaspoon, plus more to taste Salt
  • 2 leaves Bay leaves
  • 3–4 cloves Whole cloves
Optional Traditional Flavorings
  • ½ teaspoon Caraway seeds
  • 1 small stick Small cinnamon stick
Cooking Liquid
  • ½ cup Water or unsalted stock, plus more as needed

Method
 

Step-by-Step
  1. Remove the outer cabbage leaves, quarter the cabbage, cut out the core, and slice the quarters very thinly. A mandoline creates the fine, traditional Rotkohl texture, but a sharp chef’s knife also works.
  2. Heat the butter, lard, or neutral oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion and cook for 3–5 minutes, stirring occasionally, until softened but not browned.
  3. Add the sliced cabbage and prepared apples. Toss for about 5 minutes, allowing the cabbage to begin wilting and coating the onion mixture.
  4. Stir in the vinegar, red wine or apple juice, sugar, salt, bay leaves, cloves, and optional caraway seeds or cinnamon stick. Add the water or stock and mix well.
  5. Cover the pot and simmer gently over low heat for 60–90 minutes, stirring occasionally. Add a small amount of water or stock if the cabbage becomes dry before it turns tender.
  6. When the cabbage is very tender but not mushy, remove the bay leaves, cloves, and cinnamon stick. Taste and adjust with more vinegar, sugar or apple jelly, and salt as needed.
  7. Serve warm immediately, or cool and refrigerate overnight for deeper flavor. Reheat gently before serving, adding a spoonful of water if necessary.

Notes

Lard provides a particularly traditional flavor, while butter works beautifully for a meat-free version. Rotkohl improves after resting overnight and can be gently reheated before serving.