Rotkohl (German Red Cabbage)
This post may contain affiliate links. See my disclosure policy.
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
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
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!
Does this freeze well?
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.
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
Thanks for the tip about the shop, Elayne, and I look forward to hearing about your Schnitzel experience! :)
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?
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.
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.
That’s wonderful to hear, Brenda, I’m so glad you enjoyed it and really appreciate the feedback!
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
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.
I want to make this tonight but I don’t have red wine vinegar. Would apple cider vinegar work in this recipe?
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.
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.
Awesome, Douglas! And yes, plum preserve is a perfect substitute. Thanks so much for the feedback!
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.
Thank you so much for your feedback, Candace, I am truly happy to hear that! :)