Authentic German Red Cabbage (Rotkraut) - Recipes From Europe (2024)

Here’s a Delicious German Red Cabbage Recipe For You To Try!

Red cabbage is a classic German side dish that is sweet, tangy, and colorful.

Known as Rotkraut, Rotkohl or Blaukraut in different regions of Germany, it is often served with meat dishes such as Rouladen, goose or duck, and potato dumplings, bread dumplings or egg noodles.

This version is made with red cabbage, apples, onions, vinegar, sugar, and spices, such as cloves and bay leaves – that’s why it is also called “Apfelrotkraut” (apple red cabbage). It has a vibrant color that makes it stand out on the plate.

We both grew up eating red cabbage at family dinners and still eat it regularly when we visit Lisa’s family in Bavaria.

Luckily, it’s also really easy to make at home – and there are lots of different variations, so it’s easy to adapt it to your personal taste!

Ingredients

To make this German red cabbage recipe, you’ll need the following ingredients:

• Red cabbage – Firm and fresh red cabbage; shredded or cut into thin strips.
• Onions – Two small yellow onions for depth of flavor.
• Apples – Balance the dish with natural sweetness. Slightly tart apples are a classic choice, but any apple will do.
• Bacon grease – Recommended as it adds extra flavor; alternatively, you can use oil, butter or lard.
• Water – Helps cook the cabbage.
• Apple juice – For extra sweetness and flavor. Adjust to taste.
• Red Wine Vinegar – Balances the sweetness and adds a bit of acidity. You can also use apple cider vinegar instead.
• Granulated sugar – Adds sweetness; adjust the amount to taste.
• Salt – Enhances the overall flavor of the dish.
• Cloves – Adds flavor to the cabbage.
• Bay leaf – Adds extra flavor (do not skip).
• Black Pepper – To season the red cabbage.

Recipe Tips and Substitutions

Before you take on this red cabbage recipe, have a read through these recipe tips and substitutions so you end up with the perfect red cabbage:

• Some people prefer their red cabbage more sweet, others more tart/sour. Adjust the amount of vinegar, apple juice, and sugar to taste.
• Cut the cabbage into thin, even strips. This will help them cook evenly. In general, the thickness of the cabbage pieces can affect the cooking time, so adjust accordingly.
• Traditionally, German red cabbage is often made with bacon grease, duck fat or similar, so use that if you have it on hand. Of course, you can also make the recipe with butter, a neutral-tasting oil, or lard instead.
• You can add about 1/4 cup of red wine if you like. In that case, reduce the amount of water and red wine vinegar slightly.
• You can also add some canned cranberries or red currant jelly instead of or in addition to the apples. Applesauce works too.
• Don’t forget to remove the bay leaf and cloves before serving the red cabbage.
• In our opinion, German red cabbage tastes better the second day, so you can make it a day in advance and reheat it the next day before serving.

How to Make German Red Cabbage (Step-by-Step)

If you want to see how to make authentic German red cabbage, you can check out all of the recipe process photos in this section. You can use them as a visual guide when cooking at home.

Of course, you can also find the detailed recipe card at the bottom of the post!

If you haven’t already done so, remove any wilted outer leaves, cut the cabbage in quarters, and remove the core.

Then cut the cabbage into thin strips with a knife or a mandolin slicer.

Next, peel and finely chop the onions. Also, peel the apples and cut them into small pieces.

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In a large pot, heat the bacon fat, butter or oil over medium-high heat.

Add the chopped onions and apples and cook for about 5 minutes until the onions are soft. Stir regularly.

Next, add the red cabbage and red wine vinegar. Stir well and cook for a couple of minutes.

Now add the water, apple juice, sugar, salt, cloves and bay leaf to the pot.

If you want to add other ingredients, such as red wine or red currant jelly, add them at this time as well.

Mix well, cover the pot with a lid, and simmer over low heat for about 45-60 minutes until the cabbage is soft. Stir occasionally and add more water if needed.

The exact cooking time can vary depending on the thickness of the cabbage and your personal preference.

Some people prefer their red cabbage slightly firm, others like it very soft. So taste the red cabbage regularly after the 45-minute mark and adjust the cooking time according to your preference.

Once the cabbage is soft enough to your liking, remove the cloves and bay leaf from the pot. Add more salt and pepper to taste.

Serve the red cabbage warm as a side dish to classic meat dishes such as Rouladen, goose, duck, or venison with potato dumplings or Spätzle, or other dishes of your choice. Enjoy!

Storage Tips

If you have leftovers, allow them to cool, then store them in a sealed container in the fridge for 3-4 days. In our opinion, red cabbage tastes even better on the second day.

You can reheat it in a pot on the stovetop over low heat or in a microwave-safe dish in the microwave.

FAQ

Related Recipes

If you’re looking for more German side dishes, check out these recipes:

• Classic German Coleslaw
• Rahmwirsing (Creamed Savoy Cabbage)
• German Cucumber Salad
• Sauerkraut Salad
• Spätzle
• Schupfnudeln

This recipe was first published in October 2020 and updated in December 2023.