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
Sharon Hurst says
I lived in Germany and was so excited to find this recipe! You always have amazing recipes, so I was excited to try it. I followed the recipe exactly but was disappointed with the texture. The dish was mushy and almost pasty, as though it had been overcooked. We actually cooked it for a shorter time than the 2 hours called for. Any thoughts on why this might have happened and how to get a firmer product? I know the rotkohl I had in Germany had some firmness and almost crispness to it.
Kimberly Killebrew says
Hi Sharon, thank you so much for the compliment. I’m happy that you’ve made and have enjoyed several of my recipes and am sorry you were disappointed in this one. Rotkohl should be soft, yes, but definitely not pasty. The length of cooking time can vary depending on several factors including the temperature of your stove, the type of stove/heat, the type of pan you’re using, and the particular cabbage itself (e.g. it’s age, water content, etc). I recommend tasting the Rotkohl throughout the cooking process to determine when it’s done to your liking.
Alecia Kelley says
My whole family loves this dish so I’m finally going to try to make it myself. I found black currant jam at the store, do you think that would be an acceptable sub for red currant? Thanks!
Kimberly Killebrew says
Hi Alecia, that’s terrific! Yes, you can use black currant jam or you can also use cherry or even grape. Happy cooking and please let us know how it goes!
RL says
This was the standout of Christmas dinner. Didnāt have juniper berries so used ground allspice, dark brown sugar, and 1/2c red wine. Will make again & again!
Kimberly Killebrew says
Fantastic, RL, thank you so much!
Mary Smith says
Can you make this ahead of time?
Kimberly Killebrew says
Hi Mary, you absolutely can. This will keep for a few days in the fridge.
Anonymous says
You may and it will further develop its flavors.
Katherine says
I love your recipes! I am 2nd gen german American and unfortunately when my grandfather passed, much of my German heritage/recipes went with him. In regards to the juniper berries, cloves, bay leaves…is there anything I can put them in to steep, so it’s easier and quicker to get them out in the end?
Kimberly Killebrew says
Thank you, Katherine! You can use cheesecloth, muslin, a clean torn rag, a tea bag…anything that’s food safe and won’t disintegrate while cooking.
Ingrid Moore says
Omg, this is the most authentic German Rotkohl and Rouladen recipe ever posted. I grew up outside of Stuttgart and this is what we had for dinner. My mother also made a stuffed calves breast that was divine. Sadly her recipe went with her.
Thank you for posting this. If you have ever eaten in a German home or a great restaurant, this is what you would get.
Kimberly Killebrew says
Thank you so much for that feedback, Ingrid, I’m thrilled that you enjoyed both of the recipes! :)
Ed Plaisance says
Recipe sounds great. No mention of what to do with the cloves and bay leaves after cooking? Do you leave them in? I would take them out.
Kimberly Killebrew says
Hi Ed, I would personally take them out too, they’re no fun to chew on ;)
Ray says
Absolutely wonderful, going on year 3 using this recipe! Thank you so very much!
Kimberly Killebrew says
Thank YOU, Ray! :)
Kris says
I’ve been using your recipe for several years now, using cherry preserves. My friend was stationed in Germany 30 years ago and found his wife there. She says this is as good or better than the best rotkohl she has had in Germany. This year I’m making it with red currant jam, which is impossible to find here in NJ, ordered it on Amazon. Can’t wait! Making a 4x batch to take down to Mclean, VA for my pal’s Oktoberfest.
Kimberly Killebrew says
That is a compliment indeed, Kris, thanks so much for sharing and I’m thrilled that this has become a regular! So funny you mention Mclean, we were just looking at their Dogtoberfest and Dog-O-Ween events, lol!
Anonymous says
I too utilized the cherry preserves and it came out perfect!
I will definitely be making this cabbage again!