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!
Hi Kimberly! I love this recipe and have made it numerous times. It’s delicious. Today however, the cabbage turned kind of an ugly grayish brownish color. It still tastes great but doesn’t look so good. Any idea where I went wrong? I don’t want to do it again. Thanks!
Hi Kitten, thank you! That’s strange since you’ve made it several times but this is the first time this has happened. Normally that would only happen if you accidentally omitted the vinegar…any chance that happened? Otherwise I’m not sure.
Cooking this in a reactive metal (like aluminum or cast iron) can definitely change the color of red cabbage. Best to use stainless steel, or something enamel-coated.
Acids (vinegar, lemon juice, etc) will also help “set” or even intensify that gorgeous purple color. I learned this the hard way :).
Very delicious!
I couldn’t find red currant jelly or whole cloves so i used cherry preserves and a pinch of ground cloves. Also used beef broth instead of veggie broth. This came out wonderful. Thank you!
That’s perfect, Andrew, and I’m so glad you enjoyed it, thank you!
Wow wow wow. This was so good. Made it tonight with your Sauerbraten.
Awesome, Jen, thanks so much!
I have made lots of cooked red cabbage this is by far THE BEST! Thanks!
Wonderful, Debra, thanks so much!
Sorry to ask another question…what do you think about making this dish the day before and reheating (or would it be better to make fresh the day we’re serving)?
Absolutely, Bethany! No problem whatsoever doing that, I do it all the time. If anything, the flavor’s even better the next day. Happy cooking!
Question…would chicken or beef broth work as well? I can buy veg broth, but I am trying not to have to go back to the grocery store!
Hi Bethany, yes, either of those will be fine. Chicken broth generally has a stronger flavor than beef so I’d probably go with beef for this one.
Great recipe! I love the addition of the cherry preserves. I wanted to make this the same day that I read it, and although I love amazon, I didn’t want to wait. I found the Dusseldorf mustard at World Market.I made the Senfbraten as well. I lived in Schweinfurt for 2 years, and this brings me back! Thank you!
Fantastic, Gina, I’m so happy to hear you enjoyed both of those recipes, thank you!
Let me tell you why I am so thrilled to get this recipe. It’s been over 50 years since I’ve eaten this fabulous dish. My third grade teacher asked each student their ethnicity and what foods did they eat from their heritage. We all answered the best we could. Then the next day our teacher brought in food, a big pot and a hot plate. As she was cooking, she explained to us that she was of German decent and Rotkohl was a common side dish. Oh my goodness, my taste buds were in hog heaven. Being the age I was I never thought to ask the teacher for the recipe but it sure has stayed in my mind all this time. Today it hit me to see if I could find the recipe. Sure enough I found it on your website and amazingly I had all the necessary ingredients on hand so I cooked it up to eat with the roast I had prepared. The first bite I took I swear my eyes were rolling in the back of my head. I was in sheer delight! Being that it was so good I did over eat but it was well worth it considering how GOOD it was. Exactly as I remember it! Thank you so much for transporting an old woman’s memories back to a childhood pleasure.
I can’t tell you how happy I am to hear that, Granny Powers, thank you for sharing! 50 years was a long wait and I’m so thrilled you found and enjoyed this recipe – thank you! Kind regards, Kimberly