The beloved side dish found in virtually every restaurant and home throughout Germany and I grew up eating this on a regular basis with Sunday roasts and Rouladen. Ā Here is a thoroughly authentic recipe for this deliciousĀ way of preparing red cabbage.
I’ve been meaning to post this recipe for a long time and just kept forgetting. Ā A few comments from German food fans reminded me, so here it is – Ā the quintessential German red cabbage side dish!
Rotkohl has been around for, well, forever. Ā And that’s how it usually works, doesn’t it? Ā Great dishes stand the test of time. Ā And Rotkohl takes the humble red cabbage and transforms it into a wonderful dish that traditionally accompanies beef roasts, Rouladen and Sauerbraten. Ā For any of you who have traveled to Germany, you’ll remember this delicious dish. Ā This recipe is like the Rotkohl you enjoyed at your favorite German restaurants or in your favorite German homes.
Rotkohl is also a great way to eat those healthy veggies. Ā Red cabbage is packed with a ton of health benefits. Ā It’s low in fat and high in fiber (ie, a “smart carb”), it’s full of vitamin K which has been shown to help prevent nerve damage leading to Alzheimer’s and dementia as well as help with mental functioning (ie, brain food), it’s high in sulfur which improves the health of your skin (ie, natural beautifier), it’s high in vitamin C which helps remove toxins in the body (ie, great for detox), it’s been shown to reduce the risk of cancer, helps regulate blood sugar, and because it’s high in potassium it can also help regulate blood pressure.
So cabbage, especially red cabbage, is one of man’s best friends – a superfood. Ā And here is a delicious, traditional German way of preparing it. Ā Butter, apples, vinegar, red currant jam, bay leaves, cloves and juniper berries are some of the ingredients that mingle to include this unforgettable side dish. Ā Just be sure to make time for the slow cooking process. Ā It’s that long simmering process that’s key to the final outcome.
Let’s get started!
Finely chop the red cabbage.
Finely chop the onions.
In a Dutch oven over medium-high heat, melt the butter and cook the onions until lightly caramelized, 7-10 minutes.
Add the red cabbage and cook for 5 minutes.
Dice the apple.
Add the diced apple along with the broth, bay leaf, whole cloves, juniper berries, red wine vinegar, sugar and salt. Ā Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Ā Add more broth if needed. Ā Mix a tablespoon of flour with 2 tablespoons of water until dissolved and stir it into the cabbage. Ā Add salt, sugar and vinegar to taste.
Enjoy!
Traditional German Rotkohl (Sweet/Sour Red Cabbage)
Ingredients
- 1 1/2 pounds red cabbage ,very thinly sliced
- 1 large yellow onion ,finely diced
- 1 large Granny Smith or other semi-tart apple ,peeled, cored and diced
- 1/4 cup butter (paleo: use grass fed or oil, vegans: use oil)
- 2 tablespoons red currant jam ,or cherry preserves (optional)
- 2-3 tablespoons red wine vinegar
- 1/2 cup vegetable broth
- 1 bay leaf
- 3 whole cloves
- 3 juniper berries
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoons all-purpose flour (gluten free and paleo: omit)
- 2 tablespoons water
Instructions
- Melt the butter in a Dutch oven over medium-high heat and cook the onions until just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste.
- Traditionally served with roasts, Rouladen, Sauerbraten and potatoes, Spaetzle, or Knoedel.
Nutrition
Isabel says
So tasty but WAAAAAY too sweet and I skipped the sugar in the recipe. I had to triple the vinegar and add a little lemon juice for the second hour of simmer.
Kimberly @ The Daring Gourmet says
Hi Isabel, I’m not sure what you were expecting this to taste like (it’s not sauerkraut which is very vinegar-heavy), but Rotkohl is sweet – specifically, it’s “sweet-sour”. Granted, whether something’s too sweet or salty varies from individual to individual, but there’s only one teaspoon of sugar in the entire batch, which you omitted. The couple of tablespoons of preserves, a traditional addition, adds flavor and an element of sweetness. I’m glad you enjoyed it otherwise and really, in the end, if tripling the vinegar is how you enjoy it best then that’s all that matters.
Rose Tallman says
I need to make this for a crowd. Do you recommend doubling everything including the Juniper berries or even tripling? Thank you!
Kimberly @ The Daring Gourmet says
Hi Rose, yes you can increase the quantity by however many times you wish, just double or triple or quadruple all the ingredients accordingly. And this can be made at least a couple of days in advance as well and then reheated. In fact, the flavor will only get better. Happy cooking!
Anna says
Are you able to can this recipe?
Kimberly @ The Daring Gourmet says
Hi Anna, I haven’t tried it but it would have to be pressure canned in any case (not water bath canned) and I’m not sure how that would impact the texture.
Bond Perry says
I am all set to go…but didn’t find red current jelly but found lingon berry jelly (I usually look for that for Swedish meatballs and cant find it…lol). I think I will use it in my red cabbage. Oh dear …. I forgot to get vegetable broth…but I have chicken broth…..(just wont be vegetarian).
Kimberly @ The Daring Gourmet says
Hi Bond, those substitutions should work just fine – happy eating! :)
Marie says
Your recipe really sounds good, as i am eating my own homemade Rotkohl recipe passed down from my German mother. in her recipe chopped Bacon was used instead of butter. No flour or jam. used more bayleaf and whole cloves. and the apple isn’t put in until the last half hour of the 2 hour cooking. Sugar and white vinegar give it the sweet sour taste. But anyway you make it Rotkohl is the best. Always was made around the Christmas holidays and just the smell of it brings back those wonderful memories.
Kimberly @ The Daring Gourmet says
Thanks, Marie! It’s true for most German recipes that variations exist from region to region. They all add their little twists. But as with most any dish, it’s usually the one you knew from childhood that you find yourself going back to as an adult because, as you’ve pointed out, the memories associated with it are so meaningful.
Carol says
Kimberly,I am so glad that you posted this recipe.I will make it this morning.Is there a brand of vegetable broth that you prefer? The ones I have tried have a strong onion flavor that I don’t like.Perhaps the long cooking time will transform that flavor into a more savory one in this recipe.
Kimberly @ The Daring Gourmet says
Hi Carol, I’ve used all kinds of brands and a strong onion flavor has never really stood out to me, but then I really love onions so that’s probably why. For this recipe I don’t think it will really matter which one you use because, like you’ve pointed out, the long cooking time is going to bring out all the other flavors. I don’t think you’ll notice the broth flavor. Happy cooking!
Linda says
Sound great but could there possibly be any nutrients left after simmering for 2 hours?
Kimberly @ The Daring Gourmet says
Hi Linda, I suppose as many nutrients as would be left in anything slow and long-simmered (ie, stews). But the issue isn’t even so much the length of cooking time as it is cooking period (versus raw foods). From the NY Times: “Several studies have shown that while cooking can degrade some nutrients, it can enhance the availability of others.” Cooking enhances the digestibility of vegetables as well as the bioavailability of many nutrients.
Samantha says
I grew, and just harvested, red cabbage at my husbands request. ..he has never asked me to grow anything particular before. He spent 2 years in Europe, mostly in Germany, in the army in the early 70’s and absolutely loves this dish whenever we go to a local German restaurant. I will be surprising him for dinner tonight, with this…I’ll just be serving it with simple pork chops, but he will be JUST as happy!
Kimberly @ The Daring Gourmet says
That’s exciting, Samantha, and really neat that you’ve gone through all that effort for your husband. I’m really impressed that you grew your own cabbages. We were going to attempt that this year but never got around to it. You’ve inspired me to definitely give it a go next season :) You just can’t beat homegrown produce. I hope you both enjoy the Rotkohl. Guten Appetit!
Mike says
I will have to try this recipe. I was expecting some caraway seed in the recipe. What might that do for/against the dish? :)
Kimberly @ The Daring Gourmet says
Hi Mike! Rotkohl recipes vary according to region, but the most common/popular variations do not add caraway. I’ve never seen bottled Rotkohl in German grocery stores that has caraway in it either. This version from Southern Germany has a combination of sweet-sour flavors and while I like the flavor of caraway, I wouldn’t recommend it for this.
Tammi says
Would using black currant jam be acceptable? I’m out of the red!
Kimberly @ The Daring Gourmet says
Hi Tammi, I’m excited to hear you’re making this! Black currant jam has a stronger, deeper flavor than red and may darken the color of Rotkohl. I would just leave it out and add a little extra sugar instead. It will be every bit as delicious without!
Tammi says
Off to get red currant jam and see if I can find Essig Essenz and Dusseldorf mustard. Thought I’d do the pork roast to go with the cabbage, my husband is more than happy to help me hunt for what I need!
Kimberly @ The Daring Gourmet says
Perfect, Tammi, you’ll both love this Rotkohl and the Senfbraten! Guten Appetit! :)
Tammi says
This dish was wonderful, really took me back to childhood. Most of the time my Mom would “doctor” up red cabbage from a jar, and with seven children and a part time job who could blame her? But every once in a while she, or my Oma, would make this from scratch. Harry and I are empty nesters but there is only a small bowl left of this and we’ll be jockeying who will get some for lunches this week!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear you made and enjoyed this, Tammi! Your mother wasn’t alone – most Germans I know simply doctor up jarred Rotkohl and that’s a great option for a cook in hurry. But nothing beats the taste of homemade! As for who gets the leftovers this time, just put your arm on your husband’s shoulder and tell him there’s an old German proverb that says “a gentleman gives up his Rotkohl for the woman he loves.” ;)
paul says
Would this work in a slow cooker do you think or would it just mush up ? I live in Thailand and the gas cookers here tend to have two settings – off and flame thrower !
Kimberly @ The Daring Gourmet says
Hi Paul! Yes, I think a slow cooker would work perfectly. Do the initial sauteing of the onion and cabbage on the stovetop and then transfer it to the slow cooker and proceed from there. I haven’t tried it in the slow cooker before, but my guess is you can either use the high (for about 2 hours) or low setting (for 5-6 hours). It’s the long, low simmering that really melds the flavors together, so I think you’ll have great results with the slow cooker. Happy cooking! And watch out for that flame thrower! :)
Anna | One Prickly Pear says
Yum! Can’t wait to try this. Love the colour :)
Kimberly @ The Daring Gourmet says
It’s such an enjoyable way to eat red cabbage, Anna!
Theresa says
Love this recipe! Thanks so much for sharing!
Kimberly @ The Daring Gourmet says
Thank you, Theresa!
Susan says
YES!!!!!
Kimberly @ The Daring Gourmet says
Susan, :) I remember you telling me you really enjoyed this on your trip to Bavaria. Note, the red currant jam is not a must. Neither are the juniper berries, but they do add a fantastic flavor quality to the Rotkohl and I recommend them. Happy Rotkohl making! :)
Susan says
Thank you! :)
Hannelore says
My sister, at the very end of cooking time, adds a little fresh (chopped) pineapple to it. Delicious!
Kimberly @ The Daring Gourmet says
That sounds like a tasty addition, Hannelore!
Marie says
I’m among those who have been waiting for this one. This sounds exactly like the way my grandmother used to make it. Thank you for sharing this!
Kimberly @ The Daring Gourmet says
Wonderful, Marie! Thanks for your patience and enjoy!
Michael Kozer says
I would love to serve this with some traditional elk Sauerbraten. My grandmother has had a stroke, and can no longer cook. Do you happen to have a good recipe? Please let me know.
Kimberly @ The Daring Gourmet says
Hi Michael, I’m sorry to hear about your grandmother. I don’t have a recipe for elk Sauerbraten but hope you can find a good one and surprise your family with a delicious meal.
Tanya says
YES!!! I LOVE this stuff and can finally make it myself!!! Thank you!!!!!!
Kimberly @ The Daring Gourmet says
I love your enthusiasm, Tanya! You’re welcome and happy cooking!