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. Here is a thoroughly authentic recipe for this delicious way of preparing red cabbage.
I’ve been meaning to post this recipe for a long time and just kept forgetting. A few comments from German food fans reminded me, so here it is – the quintessential German red cabbage side dish!
Rotkohl has been around for, well, forever. And that’s how it usually works, doesn’t it? Great dishes stand the test of time. And Rotkohl takes the humble red cabbage and transforms it into a wonderful dish that traditionally accompanies beef roasts, Rouladen and Sauerbraten. For any of you who have traveled to Germany, you’ll remember this delicious dish. 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. Red cabbage is packed with a ton of health benefits. 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. And here is a delicious, traditional German way of preparing it. 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. Just be sure to make time for the slow cooking process. 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. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Mix a tablespoon of flour with 2 tablespoons of water until dissolved and stir it into the cabbage. Add salt, sugar and vinegar to taste.
Enjoy!
The traditional accompaniment to your Sunday roast, this authentic recipe for Rotkohl is sure to become a favorite!
- 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
- Melt the butter in a Dutch oven over medium-high heat and cook the onions until lcaramelized and 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.
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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!
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.
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!
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! :)
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!
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! :)
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.” ;)
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.
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!
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.
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!
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.
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! :)
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.
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.
Joe says
Can’t wait to try this. My grandmother used rendered goose fat but she said bacon grease will suffice. Since I lost her recipe this sounds very close. I will use bacon grease instead of butter though.
Kimberly @ The Daring Gourmet says
Wonderful, Joe, let us know what you think!
Candace Nielson says
Last week I made a beef roast with this Rotkohl recipe and Kimberly, you are a star because my husband I were in the clouds. We have not tasted Rotkohl like this since we were in Germany and for that we thank you. I’ll be making your recipe from now on.
Kimberly @ The Daring Gourmet says
Thank you so much for your feedback, Candace, I am truly happy to hear that! :)
Douglas Dreger says
i made this sautéing the onion in bacon fat, and using a plum preserve (could not find red currant). It is awesome. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
Awesome, Douglas! And yes, plum preserve is a perfect substitute. Thanks so much for the feedback!
Lesli says
I want to make this tonight but I don’t have red wine vinegar. Would apple cider vinegar work in this recipe?
Kimberly @ The Daring Gourmet says
Hi Lesli, apple cider vinegar is more pungent, so use a little less than 2 tablespoons. You can always add more if you decide to after doing a taste test.
Susanne Christie says
Kimberly:
I’d suggest using lemon juice instead of vinegar as this brightens the cabbage and keeps it looking lovely during the cooking process as well as gives the cabbage the acidity required . I’ve always used 3 Granny Smith apples to the recipe and a bit of Raspberry beer from Belgium. And prefer using a tablespoon or two of Apricot marmalade to finish off my “Rotkohl”.
I’m looking to improve my Mom’s Rouladen recipe as it’s often too dry, any suggestions?
Thanks you in advance,
Susanne
Kimberly @ The Daring Gourmet says
Hi Susanne, thanks for sharing how you make your Rotkohl. Vinegar is what’s traditionally used in Germany for flavor but yes, lemon juice would brighten the cabbage. Rouladen is one of my all-time favorite dishes and I hope to get that post up and published before too long.
brenda says
enjoyed this dish. the first time I enjoyed red cabbage was about thirty years ago at a german restaurant in downtown chicago. The restaurant was called Little Hidelbergs on statestreet. That was the only restaurant i have ever gone to since and enjoyed this dish. i have never made it and have been pretty much content with the jar at the grocery store. not anymore!!!!! this was so easy and tasty. thanks much! I made a lot and will share with my daughter.
Kimberly @ The Daring Gourmet says
That’s wonderful to hear, Brenda, I’m so glad you enjoyed it and really appreciate the feedback!
Laynie says
I made this last year. I had a jar of thick cherry preserves I bought at a Polish grocery in NYC in the east Ukrainian Village. I ate this alongside chicken schnitzel. So good I ate the leftovers with what whatever meat or fish I made that week. Are juniper berries and cloves necessary. If I could find them not sure if expensive and what I would use remaining berries for. Are they expensive? Would a Trader Joe’s or Whole Foods carry?
Kimberly @ The Daring Gourmet says
Hi Laynie, the thick cherry preserves are perfect. No, neither of them are necessary to make good Rotkohl, but they do add a really nice flavor dimension. Juniper berries are definitely harder to find so don’t worry about those. You can usually find cloves in very small quantities in most any grocery store.
Laynie says
Hi Kimberly
Decide to make schnitzel.
So going to make the red cabbage again
We have place in Denver called Savory Spice Shop. Can buy in loose amounts as little as 1/2 oz. Only for $2- 2.50.
They do have this store in other.
Wanted to recommend to others. They let you taste and smell everything
This is for juniper berries and cloves.
Looking forward to see the difference in taste with.
I’ll let you know.
Elayne
Kimberly @ The Daring Gourmet says
Thanks for the tip about the shop, Elayne, and I look forward to hearing about your Schnitzel experience! :)
kll says
Does this freeze well?
Kimberly @ The Daring Gourmet says
I wouldn’t recommend it as it will alter the texture (ie, make it pretty mushy), but I have heard of people freezing it and say that it’s fine.
Anonymous says
Omg! Better than all the restaurants around here in Pittsburgh! Made this twice now it is amazing! Thank u!!! I didn’t like the last step so I omitted it the 2nd time around! Thank u love it!!!
Kimberly @ The Daring Gourmet says
Awesome, I’m so glad to hear it, thank you!
jasosanman says
Best recipe for Rotkohl I’ve ever used!!! Thanks! Reminds me of when I was an exchange student in Germany a long time ago. I added a little bit of “smokey bacon” they call it Arkansas bacon.
Kimberly @ The Daring Gourmet says
Fantastic, I’m so glad, thank you!
B says
This was awesome. I was just in Germany last month and had a taste for this dish. I didn’t have the berries and I used blueberry jam (what I had). So delicious. I will be making this again. I put my cloves in a little bag and then fished it out. Do they dissolve? It was too red to see.
Thanks so much!
Kimberly @ The Daring Gourmet says
I’m happy to hear that, B, thank you! No, the cloves don’t dissolve but there’s so few of them and they’re very easy to see, so we usually just fish them out at the end.
Damian says
Thank you Kimberly for this fantastic recipe for Rotkohl, returning to some of my German roots. Very similar to a recipe in my German Great Grandmother’s recipe book. In fact I am cooking it as I type this comment. To be served with some fine pork sausages and steamed baby red potatoes. So I will let you know the result, which I certain will be delicious. By the way all the ingredients are readily available here in Australia at very reasonable prices. Thank you once again for your website.
Kimberly @ The Daring Gourmet says
Wonderful! I can’t think of a better way to return to your German roots than through cooking. Yes, please let us know how it turns out. Thanks again and greetings to Australia!
Bubba Mustafa says
Grew up on jarred Red cabbage. Then moved. They didn’t even know jarred German style red cabbage, but they have the heads of fresh.
Gonna try to make a Sauerbraten for Xmas (with dumplings)
My Q on this recipe:
I’m not very big on sweet foods, and question the apples. Onions add sweetness along with the sugar and jam. So where would be the best place to cut back on sweetness?
(I plan on a practice run or 2 on the cabbage and dumplings)
Thanks
Kimberly @ The Daring Gourmet says
Hi Bubba, if you’re going to do a practice run anyway, my recommendation is to make it as written (you can use tart apples) and then determine if it’s too sweet for you. It really isn’t what I would call “sweet” – it’s not like candied cabbage or something like that. But there are some sweet fruit notes in it. If it’s still sweeter than you like it eliminate the sugar and the jam. Happy cooking!
Petra says
still can’t wrap my head around cooking shredded cabbage for 2 hours without ending up with mush.
Kimberly @ The Daring Gourmet says
Hi Petra, no it won’t result in mush – you’ll just have to try it and see for yourself :)
Gerri Stierle says
My mother-InLaw made her red cabbage with a green cabbage apple red wine maybe onions any help with this recipe please
Kimberly @ The Daring Gourmet says
Hi Gerri, Rotkohl is only ever made with red cabbage so this must have been her own creation. I can think of dishes made with green cabbage, apples and onions but there is no red wine in them – generally it would be white wine and a touch of vinegar. Again, this sounds like a mother-in-law original recipe :)
Elaine says
OMG so amazing, have been trying various recipes over the years and this is totally the best. Magic on a plate
Kimberly @ The Daring Gourmet says
YES!! I’m so happy to hear that, Elaine, thank you!
Cathy O says
Thanks for your recipes! I made your schnitzel, spaetzli and red cabbage tonight and it turned out great. didn’t have cloves so used all spice berries and used dried cherries instead of preserves. 2 out of 3 kids loved it as did the hubs. Better than what my mom used to make and the schnitzel was amazing.
Kimberly @ The Daring Gourmet says
Fantastic, Cathy, I’m glad it was a hit, thank you!
Jörg Krüger says
Schönen Dank,ein gutes Rezept.
Kimberly @ The Daring Gourmet says
Vielen Dank, Jörg!
Dawn Walmsley says
I was in Germany 2 years ago and fell in love with the jarred Rotkohl! Is there a recipe that I could adapt to can this myself?
Thanks so much!!
Kimberly @ The Daring Gourmet says
Hi Dawn, because it lacks enough acidity to be canned via water bathing, it would have to be pressure canned. Whatever the general guidelines are for pressure canning cabbage would apply here (just omit the flour). That said, my concern would be that after such intense pressure canning the cabbage would be mushy, but I’m not sure.
Sandra Kraft says
Hola all! This is absolutely fantastic. Really brings out the flavors of Germany and especially a friend of mine Wessling. Thank you so much. I have actually been looking for a recipe like this for a couple of years now. Lost mine from my German friend.
And here it is. I have canned this with no problem. 10# pressure for 15 minutes. Sealed and lasted over a year (well would have exceptwe ate it all! Great Blog site Kimberly so glad I have found you.
Kimberly @ The Daring Gourmet says
Fantastic, Sandra, thank you! I’ll need to try canning this as well – I’d love to have this conveniently on hand every time I need some. Thanks again!
Tim Wiedman says
This transported me right back to Germany. It’s the same, possibly even better, than I remembered. Thanks for a wonderful recipe and trip down memory lane.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Tim, thank you!
Honor Burrows says
I have this simmering on the stove top right now, and it smells amazing! I didn’t have juniper or red currant jelly, so I substituted caraway seeds and home made blackberry and apple jelly. Thanks for the recipe, I can’t wait to eat it!
Kimberly @ The Daring Gourmet says
Fantastic, Honor, happy eating!
Jen Amundson says
Would I be able to use green cabbage instead? I know traditionally it is red but those failed in my garden this year leaving me with a surplus of green cabbage. 😟 Thank you for a delicious recipe!!
Kimberly @ The Daring Gourmet says
Hi Jen, unfortunately no, it won’t taste anything like it’s supposed to. Better to use that green cabbage for sauerkraut – or here’s a great soup putting green cabbage to use: https://www.daringgourmet.com/creamy-cabbage-kielbasa-soup/
Christine says
I’m using this recipe again this year for our Oktoberfest celebration at church. Everyone loves it! I increase the quantity to feed 150, but it’s every bit as fantastic made large! I buy a package of my favorite corned beef seasoning and put it in a cheesecloth and let that simmer with the cabbage. It has the juniper berries as well as a few other German friendly spices (corned beef is far more German/eastern European than Irish, after all) and it comes out fantastic. That currant jelly addition is a fantastic touch!
Kimberly @ The Daring Gourmet says
Fantastic, Christine, I’m glad to hear it’s been such a hit! And that’s a great idea, thanks for sharing!
Morgan says
Made this and quadrupled the recipe for a homeless men’s shelter. They loved it and brought a few tears going back to their childhood.
Kimberly @ The Daring Gourmet says
That is really touching, Morgan, thanks so much for sharing!
Sabine says
Made this tonight exactly as written. It was absolutely delicious. This is, by far, my favourite red cabbage recipe. I also made schnitzel, spaetzle and Kimberly’s German Hunter sauce recipe (without the pork). It was definitely a restaurant quality meal. Kimberly, honestly, every recipe of yours that I’ve tried has turned out amazing.
Kimberly @ The Daring Gourmet says
You’ve really made my day, Sabine, thanks so much! :)
Frans says
Making this today, with hachee (Mom’s Dutch recipe) and mashed potato’s. House smells so good right now.
Kimberly @ The Daring Gourmet says
Hachee is the perfect accompaniment, Frans, happy eating!
Don T. says
I have very fond memories of rotkohl in Germany. My landlady made it with pineapple chunks and served it with the Christmas goose. Fantastic! Now I try to have goose at Christmas but have not been able to make the rotkohl as good as I had in Germany. Any suggestions about how to modify this recipe to include pineapple chunks?
Kimberly @ The Daring Gourmet says
Hi Don, no other modifications necessary other than just adding some pineapple while everything is simmering. If you don’t want the actual chunks but just want the flavor, add large chunks that you can remove at the end. If you do want some small chunks present, add crushed pineapple. How much of either you add will just depend on how pineapple-y you want it to taste.
Daniel says
Excellent recipe, thank you!