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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!ย  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!

rotkohl recipe german red cabbage traditional authentic sweet and sour braised blaukraut apples cloves red currant jelly side dish roasts

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.ย  It has a distinct sweet and sour flavor profile achieved by braising the red cabbage with apples, vinegar, and spices.ย  ย 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.

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:

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Is Red Cabbage Healthy?

You bet it is!ย  Red cabbage is packed with a ton of health benefits. ย It’s low in fat and high in fiber (ie, a “smart carb”), it’s high in vitamin K and vitamin C, it’s high in antioxidants, especially anthocyanins, and it’s high in sulfur (great for your skin) and potassium. In short, it’s a superfood!ย  And among all red cabbage recipes, this German red cabbage is my favorite way to enjoy this healthy vegetable!

rotkohl recipe german red cabbage traditional authentic sweet and sour braised blaukraut apples cloves red currant jelly side dish roasts

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.ย  Just be sure to make time for the slow cooking process. ย It’s that long simmering process that’s key to the final outcome.ย  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 german red cabbage traditional authentic sweet and sour braised blaukraut apples cloves red currant jelly side dish roasts

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.

shredding the veggies and cooking the onions

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.

cooking the cabbage and adding the apple and spices

Enjoy!

german red cabbage recipe traditional authentic sweet and sour braised rotkohl blaukraut apples cloves red currant jelly side dish roasts

For more traditional German dishes be sure to try our:

german red cabbage recipe traditional authentic sweet and sour braised rotkohl blaukraut apples cloves red currant jelly side dish roasts

Rotkohl (German Red Cabbage)

A quintessential German side dish, this braised German Red Cabbage known as Rotkohl is the perfect accompaniment to your Sunday roasts, beef rouladen, brats and more!ย  A thoroughly authentic Rotkohl recipe.
4.95 from 187 votes
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Side Dish
Cuisine German
Servings 6 servings
Calories 154 kcal

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

Calories: 154kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 568mgPotassium: 334mgFiber: 3gSugar: 12gVitamin A: 1560IUVitamin C: 68mgCalcium: 59mgIron: 1.1mg
Keyword Blaukraut, German Red Cabbage, Rotkohl
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet July 23, 2014

kimberly killebrew the daring gourmet

Hi, Iโ€™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!

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Recipe Rating




4.95 from 187 votes (134 ratings without comment)

257 Comments

  1. I am German, but had never cooked Home Made Cabbage (only used the Jar ones)!
    After looking at a few other Red Cabbage Recipes, I’ve cooked this one to the T and I can only say WOW, it was absolutely Delicious. I only added (as mentioned to add more Salt, Sugar, Vinegar to your taste) a few more Shakes of Salt and just a little more Red Wine Vinegar. OHHHH Sooo GOOD!!!
    Thank you for the Recipe!!!

    1. That’s wonderful, Stef, I’m so happy you decided to make my recipe and that you enjoyed it – thank you! To be fair, the German jarred Rotkohl is pretty darn good stuff for store-bought. But as with everything, you just can’t beat homemade. Thanks again!

  2. My mother was German and I grew up eating her purple cabbage. She died this past January so for this Motherโ€™s Day I wanted to honour her by making Rouladen and purple cabbage. This recipe is amazing. Cooking it brought back wonderful memories and then my first bite brought me to tears because it tasted just like my momโ€™s. Thank you!

    1. Thank you for that tender feedback, Brian. I’m touched that you chose to honor your mother in this special way and that this recipe brought back those precious memories. <3

  3. Delicious, just like home. Next time I will double the batch and freeze some. Now on to make your delicious German cheesecake :)

  4. Question: Can I use dried juniper berries in this? If so, should I soak them awhile before adding?
    I have no source for fresh berries, so would need to purchase bottled, dried from grocer.
    Thanks – my Oma served this when we visited many (many, many) years ago.

  5. I lived in Germany and was so excited to find this recipe! You always have amazing recipes, so I was excited to try it. I followed the recipe exactly but was disappointed with the texture. The dish was mushy and almost pasty, as though it had been overcooked. We actually cooked it for a shorter time than the 2 hours called for. Any thoughts on why this might have happened and how to get a firmer product? I know the rotkohl I had in Germany had some firmness and almost crispness to it.

    1. Hi Sharon, thank you so much for the compliment. I’m happy that you’ve made and have enjoyed several of my recipes and am sorry you were disappointed in this one. Rotkohl should be soft, yes, but definitely not pasty. The length of cooking time can vary depending on several factors including the temperature of your stove, the type of stove/heat, the type of pan you’re using, and the particular cabbage itself (e.g. it’s age, water content, etc). I recommend tasting the Rotkohl throughout the cooking process to determine when it’s done to your liking.

  6. My whole family loves this dish so I’m finally going to try to make it myself. I found black currant jam at the store, do you think that would be an acceptable sub for red currant? Thanks!

      1. I am about to make this today, but dont have any jam or jelly . I don’t remember my Oma using it in the past do you think it will still taste ok. Maybe she used a different recipe.

  7. This was the standout of Christmas dinner. Didnโ€™t have juniper berries so used ground allspice, dark brown sugar, and 1/2c red wine. Will make again & again!

  8. I love your recipes! I am 2nd gen german American and unfortunately when my grandfather passed, much of my German heritage/recipes went with him. In regards to the juniper berries, cloves, bay leaves…is there anything I can put them in to steep, so it’s easier and quicker to get them out in the end?

  9. Omg, this is the most authentic German Rotkohl and Rouladen recipe ever posted. I grew up outside of Stuttgart and this is what we had for dinner. My mother also made a stuffed calves breast that was divine. Sadly her recipe went with her.
    Thank you for posting this. If you have ever eaten in a German home or a great restaurant, this is what you would get.

  10. Recipe sounds great. No mention of what to do with the cloves and bay leaves after cooking? Do you leave them in? I would take them out.

  11. I’ve been using your recipe for several years now, using cherry preserves. My friend was stationed in Germany 30 years ago and found his wife there. She says this is as good or better than the best rotkohl she has had in Germany. This year I’m making it with red currant jam, which is impossible to find here in NJ, ordered it on Amazon. Can’t wait! Making a 4x batch to take down to Mclean, VA for my pal’s Oktoberfest.

    1. That is a compliment indeed, Kris, thanks so much for sharing and I’m thrilled that this has become a regular! So funny you mention Mclean, we were just looking at their Dogtoberfest and Dog-O-Ween events, lol!

    2. I too utilized the cherry preserves and it came out perfect!
      I will definitely be making this cabbage again!