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 use red wine instead of vinegar, lots of garlic and marjoram instead of juniper berries!
Totally delicious! It takes time, but it isn’t difficult.
Where does 10 minute prep come from? Everything pre-sliced? Most recipes never give an accurate time, but this is ridiculous. Quartering, coring, and then thinly slicing the cabbage alone takes that long if you are fast. Give a time that reflects average home cooks.
My prep was done in the time mentioned, and I’m an average cook. Dude, stop splitting hairs and use the knowledge this person is generously sharing.
Agreed!
David must be a below average cook 😅😅
I made your Blaukraut for Christmas and took it to my Sisters place. She served it with Sauerbraten and Kloesse. Wonderful. I didn’t use any flour in it, made it more low carb. The flavor was just like at home in Veitshoechheim/Wuerzburg. Thanks and Happy New Year Kimberly.
That’s wonderful, Rosemarie, thank you so much for the feedback! I can’t think of a better Christmas dinner than Sauerbraten, Kloesse, and Blaukraut – lecker! Thanks again and a very Happy New Year to you as well! :)
Hi. Great recipe. Delicious!
I would change the word “caramelized” in step one of your instructions. Caramelized onions are deep brown and the process takes 30 – 40 minutes to achieve over very low heat. If you mean for the onions to be lightly browned, as the instruction says, then please use the word saute
Thanks!
Sweated is actually the stage of doneness being achieved for these onions. You can saute onions until they’re sweated, and you can saute onions until they’re caramelized. Are you frying them quickly in fat over an open flame? Well, you’re sauteing them.
I just made this recipe for Christmas and served it to a German friend, her first Christmas in Canada. She said that although it is different from the recipes she is used to, she loved this one. She took a large container of leftovers home with her! One thing I did different was I quadrupled the recipe and after beginning the recipe on the stove top as you recommended, I let it simmer in a slow cooker overnight. This made the cabbage softer and all the juices marinated which made the flavour exquisite. I love the way you describe your recipes and the regions they come from. After browsing I found the British FlapJack recipe that I too grew up with in England. This is next on my list along with the delicious looking creamy turkey recipe. In a short while you have made this website my number 1 Go to! Thank you!
This was fabulous. I used to make a quick version of red cabbage, as my grandmother would do, using jarred pickled red cabbage, but this is head and shoulders over that, and very authentic. Thanks for bumping up my Christmas dinner!
Thank you so much, Robin, I’m so happy you enjoyed it!
Hi Kimberly, I am making your Sauerbraten & Rotkohl.
The ingredients in the sauerbraten marinade are very similar to the ingredients in the Rotkhl.
Can I use the marinade for the Rotkohl, with the addition of the jam & bacon?
Hi Steve, that’s an interesting question. Yes, some of the ingredients are similar but the ratios are different. So I’m hesitant to recommend that without having tried it and my gut instinct is that it may end up being very overpowering – the vinegar specifically.