Rotkohl (German Red Cabbage)
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A quintessential and popular German side dish, Rotkohl (braised German red cabbage) is the perfect accompaniment to your Sunday roast, beef rouladen, brats and more! This traditional Rotkohl recipe is the way my Mutti and Oma made it and is easy to prepare, can be made in advance, and can even be frozen!
What is Rotkohl?
Known as Rotkohl, Blaukohl or Blaukraut in Germany, depending on the region, this braised red cabbage is a staple side dish that is served throughout Germany. It has a distinct sweet and sour flavor profile achieved by braising the red cabbage with apples, vinegar, and spices. A traditional accompaniment for beef dishes in particular, I grew up in Germany enjoying Rotkohl on a regular basis served with our Sunday roasts, Sauerbraten, and Rouladen.
This sweet and sour red cabbage has been around for, well, seemingly 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 something wonderful. If you’ve traveled to Germany or have sampled traditional German food, you’re likely familiar with Rotkohl. And this authentic German red cabbage recipe will transport you back to your favorite German dinner tables with memories of your favorite German meals.
Rotkohl Ingredients
Butter, apples, vinegar, red currant jam, bay leaves, cloves and juniper berries are some of the ingredients that mingle together to create this delicious braised sweet and sour red cabbage. Just be sure to make time for the slow cooking process. It’s that long simmering process that’s key to the final outcome. The other key is to be sure to include all of the ingredients called for, including the spices, in order to achieve that authentic German Rotkohl flavor.
This traditional Rotkohl recipe is simple to prepare and can slowly cook with minimal attention while you’re preparing the other dishes or going about your daily business. It’s a great make-ahead dish because the flavor is even better the next day. Feel free to double or triple the batch because this sweet and sour cabbage also freezes well. Simply let it thaw and gently reheat it on the stovetop or in the microwave.
Rotkohl Recipe
Let’s get started!
Finely chop the red cabbage. Achieving exact uniformity isn’t necessary so you can do this either by hand or with a mandolin or food processor.
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.
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!
Serving Suggestions
In Germany, Rotkohl is the quintessential side to serve with roasts and a variety of meat dishes along with a carb of choice. Here are few dishes you’ll commonly see served with Rotkohl in Germany:
- Sauerbraten
- Rouladen
- German Goulash
- Schweinshaxe
- Spätzle
- Bread Dumplings (Semmelknödel)
- German Potato Dumplings (Kartoffelklöße)
For more traditional German dishes be sure to try my:
- Spätzle
- Käsespätzle
- Rouladen
- Sauerbraten
- German Goulash
- Schweinshaxe
- Maultaschen
- Schnitzel
- Königsberger Klopse
- German Potato Dumplings (Kartoffelklöße)
- Bread Dumplings (Semmelknödel)
- Zwiebelkuchen
- German Bread (Vollkornbrot)
- Bratwurst
- Currywurst
- Swabian Potato Salad
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Rotkohl (German 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 (vegan: substitute oil)
- 2 tablespoons red currant jam or jelly , this is traditional but can substitute cherry jam
- 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: 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, and Sauerbraten along with potatoes, Spaetzle, German Potato Dumplings, or German Bread Dumplings.
Nutrition
Originally published on The Daring Gourmet July 23, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I will have to try this recipe. I was expecting some caraway seed in the recipe. What might that do for/against the dish? :)
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.
Would using black currant jam be acceptable? I’m out of the red!
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!
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!
Perfect, Tammi, you’ll both love this Rotkohl and the Senfbraten! Guten Appetit! :)
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!
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.” ;)
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 !
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! :)
Yum! Can’t wait to try this. Love the colour :)
It’s such an enjoyable way to eat red cabbage, Anna!
Love this recipe! Thanks so much for sharing!
Thank you, Theresa!
YES!!!!!
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! :)
Thank you! :)
My sister, at the very end of cooking time, adds a little fresh (chopped) pineapple to it. Delicious!
That sounds like a tasty addition, Hannelore!
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!
Wonderful, Marie! Thanks for your patience and enjoy!
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.
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.
YES!!! I LOVE this stuff and can finally make it myself!!! Thank you!!!!!!
I love your enthusiasm, Tanya! You’re welcome and happy cooking!