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
Beverly says
I just tried this recipe tonight–EXCELLENT and easy to make! Absolutely delicious! Thank you so much!!
Kimberly @ The Daring Gourmet says
Thank you, Beverly, I’m so glad you enjoyed it!
Christa Jenkins says
THIS is the recipe that says “I AM my mothers daughter”!!! I didn’t think I would ever be able to re-create her wonderful ‘Blaukraut’ until I discovered your wonderful site. So many of your recipes are exactly what I was brought up on and it’s a pleasure to now be making them for my family. Meine eltern would be very proud. Thanks so much for keeping the history and traditions alive Kimberly!
Kimberly @ The Daring Gourmet says
Thank you for making them, Christa, and I’m thrilled you enjoyed them! :)
Kerrie says
Would this be a good side with pork belly
Kimberly @ The Daring Gourmet says
Absolutely, Kerrie!
Mariaf says
I made it today for my German family ! So happy served with slow roasted brisket and par boiled potatoes
Wonderful recipe, thank you so much
Kimberly @ The Daring Gourmet says
Thank you, Mariaf, I’m so glad you enjoyed it!
Michael says
I’m about to make this. Simmer on low for two hours?! Is that a misprint? That seems excessive for thinly sliced cabbage.
Kimberly @ The Daring Gourmet says
Hi Michael, 2 hours is correct, just make sure it is in fact set to LOW. Alternatively, you can set the temperature to medium and simmer for 45 minutes.
Shirley Arnold says
What can you use to replace Juniper Berries? Also, is it correct that you only use 3 berries?
Kimberly @ The Daring Gourmet says
Hi Shirley, yes it’s 3 berries and if you don’t have them you can simply omit them (there’s really no substitute for juniper berries) and it will still taste fabulous.
Don says
Used homemade crabapple jelly and it really boosted the sweet/tart flavor. Great recipe,- thank you!
Casey Schmidt says
Could you use chicken stock in lieu of vegetable stock?
Kimberly @ The Daring Gourmet says
Hi Casey, yes you can.
Tara says
This is such a delicious dish and recipe as is!!! I’d give 10 stars if I could. I’ve eaten a few (and there don’t seem to be very many) German restaurants, and this recipe is the winner from even the best that I found this past autumn. I would use at least the 3 tablespoons of red wine vinegar to give it that nice tangy flavor and the cherry preserves worked perfectly.
Kimberly @ The Daring Gourmet says
Thanks so much, Tara, I’m happy you enjoyed it!
Kelli says
This was absolutely delicious!! It received rave reviews from the whole family. Made exactly as per recipe,(except didn’t have juniper berry’s) used cherry preserves. Soooo Good!!
Peter says
I use red wine instead of vinegar, lots of garlic and marjoram instead of juniper berries!
Rebecca S Matt says
Totally delicious! It takes time, but it isnāt difficult.
David Kollen says
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.
Lisa says
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.
Donna says
Agreed!
David must be a below average cook š š
Rosemarie says
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.
Kimberly @ The Daring Gourmet says
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! :)
Scott Jayson says
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!
Caleb Pearson says
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.