braised red cabbage recipe.

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German Braised Red Cabbage Recipe (Rotkohl) – Sweet, Tangy & Easy!

Looking for a vibrant, flavorful side dish to pair with sausages, schnitzel, or your holiday roast? This German Braised Red Cabbage, known as Rotkohl, is tender, sweet, tangy, and infused with traditional spices. It’s a staple at Oktoberfest, Christmas dinners, and Sunday family meals.

What Is Rotkohl (Braised Red Cabbage)?

Rotkohl is a classic German side dish made from red cabbage slowly braised with apples, vinegar, onions, and spices. The result is a glossy, jewel-toned dish with a sweet-sour flavor that complements rich meats like pork, duck, and sausages.

Ingredients for Traditional German Rotkohl

  • 1 medium head of red cabbage (about 2 lbs), thinly sliced
  • 2 tbsp butter or oil
  • 1 medium onion, finely chopped
  • 1 large apple (sweet variety like Fuji or Honeycrisp), peeled and grated or chopped
  • 1/3 cup (80ml) apple cider vinegar or red wine vinegar
  • 1/4 cup (50g) brown sugar
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp ground cloves or 2 whole cloves
  • 1 bay leaf
  • Optional: 1/4 cup (60ml) red wine or apple juice for depth

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

Step 1: Prep the Cabbage

  1. Remove outer leaves, core the cabbage, and slice thinly using a knife or mandoline.

Step 2: Sautรฉ Aromatics

  1. In a large pot, heat butter over medium heat.
  2. Add chopped onion and sautรฉ until soft (3–4 minutes).
  3. Stir in grated apple and cook for another 2 minutes.

Step 3: Add Cabbage and Braise

  1. Add sliced cabbage, vinegar, brown sugar, salt, cloves, and bay leaf.
  2. Stir well, cover, and cook on low for 45–60 minutes, stirring occasionally.
  3. Add a splash of water, wine, or juice as needed to prevent sticking.
  4. Adjust seasoning before serving.

Tips for Perfect Rotkohl

  • Make ahead: Rotkohl tastes even better the next day after flavors meld.
  • Use a sweet apple to balance the vinegar.
  • Freeze for later: It freezes beautifully and reheats well.
  • Spices: Add juniper berries, allspice, or cinnamon for festive variations.

Serving Suggestions

Serve alongside:

  • Pork roast or sausages
  • Goose or duck (perfect for holidays)
  • Wiener Schnitzel or Sauerbraten
  • Mashed potatoes or German dumplings

Frequently Asked Questions

Can I make it vegan?

Yes! Simply use oil instead of butter.

Can I use pre-shredded cabbage?

Absolutely. It saves time and works well if sliced thinly.

How long does Rotkohl keep?

Up to 5 days in the fridge or 3 months in the freezer.

Recipe Card

Prep Time: 15 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories per serving: ~90

Ingredients: (see above)

Instructions:

  1. Sautรฉ onion and apple.
  2. Add cabbage, vinegar, sugar, and spices.
  3. Cover and cook until tender.
  4. Adjust seasoning and serve warm.

Review this recipe below!

Similar Recipes:

1. German Sauerkraut

A tangy, fermented cabbage side dish, often cooked with caraway seeds, apples, or bacon—pairs perfectly with sausages and pork.

2. Sweet and Sour Red Cabbage

A variation of braised cabbage using vinegar, apples, and sugar for a tangy-sweet flavor balance.

3. Polish Kapusta (Braised Cabbage with Bacon)

A hearty Eastern European dish with braised cabbage, onions, and smoky bacon or sausage.

4. Czech Red Cabbage (ฤŒervenรฉ Zelรญ)

Traditional Czech-style braised red cabbage with vinegar, sugar, and spices, usually served with roasted meats or dumplings.

5. Scandinavian Pickled Red Cabbage

A Nordic take—thinly sliced cabbage marinated with vinegar, cloves, and sugar, often served as a holiday side.



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