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Rotkohl (German Braised Red Cabbage)

German · Side · Easy

Rotkohl (German Braised Red Cabbage)

Total
1 hr 25 min
Prep
20 min
Serves
6
Calories
120
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Red cabbage softens with apple, vinegar and cloves into a glossy German side, gently sweet and tart enough to balance a rich roast.

Slow cooking turns crisp leaves into the silky tangle of Rotkohl (German Braised Red Cabbage). Apple softens into the juices, while vinegar keeps the flavor bright and the color vivid; a little sugar rounds off the sharper edges.

This side is served with hearty meals across Germany. Shred the cabbage evenly and keep the heat low once the lid goes on, checking the bottom of the pot so the sweet juices do not catch.

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Method

  1. Heat vegetable oil in a heavy pot over medium heat. Cook the onion for until translucent, then stir in the apple and cabbage.

  2. Add vinegar, brown sugar, water, bay leaf, cloves, salt and black pepper. Toss thoroughly and bring the liquid to a simmer.

  3. Cover and cook over low heat for , stirring occasionally, until the cabbage is tender. If the pot dries out, add water a spoonful at a time.

  4. Uncover and simmer for , stirring, until the juices lightly coat the cabbage. Remove the bay leaf and cloves before serving.

Forkue tips

  • A tart apple such as Granny Smith holds its flavor against the sweet cabbage; a very sweet apple may need a little extra vinegar at the table.

Storing and reheating

Refrigerate for 4 days or freeze for 2 months. Reheat covered over low heat with a spoonful of water, then uncover to let any excess liquid evaporate.

Kitchen gear

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Nutrition per serving, estimated

120Calories
2gProtein
21gCarbs
5gFat

Photo: Anagoria, CC BY 3.0, via Wikimedia Commons (cropped and enhanced)

Rotkohl (German Braised Red Cabbage): FAQ

Why did my red cabbage turn blue?

Red cabbage changes color with acidity. Stirring in a little vinegar brings back its reddish-purple color and also sharpens the flavor.

Can I make rotkohl in advance?

Yes, it tastes rounded after a night in the fridge and reheats well. Keep the cabbage with its cooking juices so the strands stay moist.

How do I store and reheat Rotkohl (German Braised Red Cabbage)?

Refrigerate for 4 days or freeze for 2 months. Reheat covered over low heat with a spoonful of water, then uncover to let any excess liquid evaporate.

How long does Rotkohl (German Braised Red Cabbage) take?

About 1 hr 25 min in total: 20 min prep and 1 hr 5 min cooking.

What do I need to make Rotkohl (German Braised Red Cabbage)?

The key ingredients are red cabbage, apple, onion, apple cider vinegar, bay leaf and cloves, plus pantry basics.

Any tips for Rotkohl (German Braised Red Cabbage)?

A tart apple such as Granny Smith holds its flavor against the sweet cabbage; a very sweet apple may need a little extra vinegar at the table.

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