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
Davinder pal singh says
This is a perfect recipe
Bob Henry says
I’ve always loved German red cabbage . My late wife was German / Belgian born and always cooked it the German way being from the Rhineland . But must admit with all the lengthy cooking is there any goodness left in the cabbage. ???.. Whatever I love it and will continue to eat it as per German style. The English are hopeless at cooking it. Just a watery mess from some places.
Lin J says
Looking forward to trying this recipe. How far in advanced can I prepare this? Will it be ok (may even tastes better) after a week in fridge?
Kimberly @ The Daring Gourmet says
Hi Lin, yes this can be made well in advance. I don’t think I’d push it to a week, but a few days for sure.
MikeV says
Juniper berries are at spice shelfs in german stores. BUT berries from your garden, 1 year old, will do just fine, upright or spreading juniper bushes are ok.
Anonymous says
I can’t wait to try it! Years ago I made rotkohl for my husband (who looooooooooves it) and it had a grated potato for thickening. I can’t find that recipe, but yours looks the closest. Thank you!
Brendan says
This is so good. Will definitely make again.
For people who don’t have a kitchen scale could you estimate how much of a cabbage is 1.5 lbs?
I guessed 3/4 of a small cabbage and that worked well… maybe 1/2 of a large one.
Kat says
Half a normal cabbage is about 1.5 pounds. We typically do a whole head of cabbage and double the recipe.
Allison says
Delicious!! A definite staple in my kitchen.
Birgit says
I love Red cabbage, my Omaās was always delicious. However I donāt have any juniper berries in my store cupboard, perhaps that is why mine never quite tasted like Omaās did. Is there an alternative to use?
Kimberly @ The Daring Gourmet says
Hi Birgit, unfortunately there is no substitute for juniper berries, they have such a unique flavor.
Debbie Westenbroek says
According to google caraway seeds is a good substitute. I have used it and it tastes delicious
Shannon says
I can’t wait to go to the grocery store in the morning so I can purchase the items needed to make this. I was thinking about my Oma tonight & how she ALWAYS made us traditional meals every Sunday after Church! Tomorrow, I will do my VERY BEST at making her proud of me! Thank you for sharing your recipe!
Teresa McCarthy says
Can this be made the day before and refrigerated?
Kimberly @ The Daring Gourmet says
Hi Teresa, absolutely!
Barbara Gnichtel says
Sure!, it tastes even better beeing prepared one day before!
I cook it with a (smoked) bacon rind, to enhance the flavours…and – living now in France – I add a glass of red wine/cĆ“tes du RhĆ“ne, not too “dry”)
We love it with a perfect porc-roast and baked apples, Semmelknƶdel…
Remember Wilhelm Busch:
WofĆ¼r sie besonders schwƤrmt,
Wenn er wieder aufgewƤrmt.
Happy cooking,
Barbara
Helen M Hando says
Question–can this recipe be made a few days before serving and reheated?
Kimberly @ The Daring Gourmet says
It sure can, Helen!
Dawn says
This is a tasty, perfect recipe! I’ve made it 3 times.
Kimberly @ The Daring Gourmet says
Thank you so much, Dawn!
Hannah says
Can I use canned beetroot instead of apple? And can I use dried cranberries instead of the red currant jam please? And how long can these be kept?
Barry Arnold says
Lovely recipe, so yummy. A big ask please, no one outside uses cups as a form of measurement, can you include weights and volume in grams and ml. :-)
Kimberly @ The Daring Gourmet says
Thank you, Barry, I’m happy you enjoyed it! If you look to the right of the ingredients list you’ll see a button that says “Metric.” If you click on that it will provide the metric conversions for you.
Anonymous says
Can this recipe be canned? Thanks Carla
Kimberly @ The Daring Gourmet says
Hi Carla, this recipe hasn’t been tested for canning so I’m unable to recommend it for that purpose.
Shannon says
Being that I’ve canned regular cabbage, I would like to think that this could be canned,too. However, I’m not sure about that. I’m thinking of my Oma tonight as it’s been 12yrs since she passed away & she ALWAYS made this for our Sunday lunch. Tomorrow, I’m going to the grocery store & give it my VERY FIRST shot at making red cabbage. I’m going to make enough to can some as well. I will be sure to come back & let you know what the outcome was.
Shannon says
Hello, tomorrow morning, I’m going to be giving my FIRST try at making red cabbage! I’m pretty good in the kitchen…when I want to be, according to my kids. LoL š I’ve canned regular cabbage, so I would like to think that red cabbage would be able to can as well. So, I’m going to give it a try! When the process is finished & I’ve given it a good amount of time being canned, I’ll come back & let y’all know the results. However, I really think that the process will be a *to each his own* kind of turnout idea. Anyways, I’ll be back! Happy Early Valentine’s Day!
Kevin Pinder says
Made many times and love it! Our Favorite is on Turkey Reuben Sandwiches. Rye Bread, Turkey, Swiss cheese, Rotkohl and thousand island dressing, and then grill. Yumm…..We have introduced this to family and friends. This recipe is so easy.
Kimberly @ The Daring Gourmet says
Fantastic, Kevin, thank you so much and thanks also for all the ideas!