German Red Cabbage (Rotkohl Recipe)

I share my favorite German Red Cabbage made from scratch with apples, a touch of vinegar, and a single surprising spice that enriches the sweet and sour profile.

I grew up thinking German Braised Red Cabbage was something only grandmas did, but it wakes up the whole table in a way few sides can. The pop of a tart apple against deep, glossy red cabbage creates this sweet and sour tug that makes you curious what else could pair with it.

The scent is almost floral yet sharp, and somehow it feels fancy without trying too hard, like it belongs at a Sunday roast or a quietly rebellious weeknight. I keep finding new little ways to serve it and it never gets boring, honestly it keeps surprising me.

Ingredients

• red cabbage: vibrant, crunchy, high in fiber and vitamin C, gives color and tang
• apple: tart fruit adds sweetness and acidity, helps balance savory notes, adds texture
• onion: softens into caramel richness, gives natural sweetness and depth to the braise
• butter: adds silky mouthfeel and richer flavor, carries spices, makes everything glossy
• brown sugar: mellow caramel sweetness that balances vinegar, helps tame sharp edges
• red wine vinegar: bright acidity sharpens flavors, keeps colors vivid and lively
• juniper, cloves, cinnamon: piney, warm spice notes, aromatic, classic Rotkohl aroma
• salt and pepper: simple seasoning that highlights flavors, enhances sweetness and balances acidity

Ingredient Quantities

• 1 medium red cabbage (about 1.2 kg / 2.5 lb)
• 1 large tart apple (about 180–200 g, e.g. Granny Smith)
• 1 medium yellow onion (about 150 g)
• 2 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 3 tablespoons red wine vinegar or apple cider vinegar
• 150 ml dry red wine (or 150 ml apple juice or vegetable stock)
• 4 whole cloves
• 1 bay leaf
• 4 to 6 juniper berries, slightly crushed
• 1 small cinnamon stick
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Trim away any limp outer leaves and the core from 1 medium red cabbage, then slice it very thinly; peel, core and either grate or roughly chop 1 large tart apple, and thinly slice 1 medium yellow onion.

2. Melt 2 tablespoons unsalted butter in a large heavy pot over medium heat, add the sliced onion and cook about 5 to 7 minutes until soft, then sprinkle in 2 tablespoons light brown sugar and let it caramelize a bit, stir often so it doesnt burn.

3. Add the sliced cabbage and the apple to the pot, toss to coat in the buttery onion and sugar, cook 4 to 6 minutes until the cabbage starts to wilt and shrink.

4. Pour in 3 tablespoons red wine vinegar (or apple cider vinegar), 150 ml dry red wine (or 150 ml apple juice or vegetable stock), then nestle in 4 whole cloves, 1 bay leaf, 4 to 6 slightly crushed juniper berries, and 1 small cinnamon stick; season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

5. Bring everything up to a gentle boil, then lower the heat to a simmer, cover and cook gently for 45 to 60 minutes until cabbage is tender, stirring every 10 to 15 minutes and adding a splash of water or stock if it looks too dry.

6. Taste and tweak the balance, add a little extra sugar if you want it sweeter, or another splash of vinegar if you want more tang, dont be shy to adjust to your taste.

7. When done, fish out and discard the whole spices like the cloves, bay leaf, cinnamon stick and the juniper berries, then give the cabbage a final stir, if you like a creamier texture mash some with the back of a spoon.

8. Serve warm as a sweet and sour side with roasts, sausages or dumplings, it keeps well refrigerated and actually tastes better a day later after the flavors marry.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven with lid for simmering
2. Sharp chef knife for thin slicing
3. Sturdy cutting board big enough for a cabbage
4. Vegetable peeler and box grater for the apple
5. Wooden spoon or heatproof spatula to stir and mash
6. Measuring spoons for the sugar, salt and spices
7. Liquid measuring jug or cup for the wine and vinegar
8. Small slotted spoon or fine-mesh sieve to fish out the whole spices

FAQ

German Red Cabbage (Rotkohl Recipe) Substitutions and Variations

• Red cabbage (1 medium): swap with savoy cabbage, green cabbage or radicchio. Savoy keeps a similar texture, green cabbage will cook the same but lose the deep purple color, radicchio keeps color but is more bitter, so taste and adjust sugar.
• Tart apple (1 large): use a cooking apple like Bramley, a firm pear (Bosc) or a sweeter apple (Gala/Braeburn) plus 1 tbsp lemon juice for brightness. If you pick a sweeter fruit, cut the brown sugar a bit.
• 150 ml dry red wine: replace with 150 ml apple juice, pomegranate juice or vegetable/chicken stock. Apple juice adds sweetness and fruit notes, stock keeps it savory, pomegranate adds acidity and color; tweak vinegar/sugar to balance.
• 2 tablespoons unsalted butter: substitute olive oil, ghee or rendered bacon fat. Olive oil is lighter, ghee gives the buttery richness, bacon fat adds a smoky savory kick, so reduce added salt if using salted fats.

Pro Tips

1) Pro tip: caramelize the onions properly first. Cook them low and slow until deeply golden, add the brown sugar near the end so it melts and browns not burns, and don’t be shy with the butter. If they start to stick, splash a little wine or stock to deglaze the pan, scrape up the fond, it adds great depth.

2) Pro tip: contain and coax the spices. Put the cloves, bay leaf, cinnamon and crushed juniper in a small piece of cheesecloth or a tea infuser so you can pull them out cleanly. Toast the juniper lightly in a dry pan before adding to the pot to wake up the piney flavor, just a few seconds.

3) Pro tip: balance at the end, not the start. Taste in the last 10 minutes and tweak sweet versus tart by adding a little extra sugar or a splash more vinegar. A knob of butter or a spoonful of apple butter at the finish will round the edges and give a silkier mouthfeel.

4) Pro tip: control texture and store smart. Slice cabbage thin so it cooks evenly, simmer until tender but not gluey unless you want that. If you prefer creamy, mash or puree half the batch. It actually gets better the next day, but when reheating add a splash of stock or apple juice and a little vinegar to freshen it up.