This braised German Red Cabbage recipe (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It’s sweet and sour flavor comes from brown sugar, vinegar and apple. Whole cloves add to its unique flavor and aroma.
For a complete meal make German Red Cabbage with Rouladen and Spaetzle. It’s also great served with bratwurst and boiled yellow potatoes or our traditional potato salad .
I always have to give a shout out to my wonderful parents for a great introduction to international foods as a teenager. My dad lived in Germany as a young adult and knowing his love for German food, our long time German friends used to bring delicious homemade food by the house. Soon enough, my mom mastered several basic German dishes and it’s with her help, that I get to present them to you on TBFS.
What we love about German Red Cabbage with apples is that it’s easy, cheap, healthy and only gets better every time you warm it up! It’s great for a quick lunch to heat up at work along with the starch and meat you have selected.
It’s satisfying to know as you munch that cabbage is extra healthy, full of fiber and antioxidants and also high in vitamin K.
Ingredients for German Red Cabbage:
- Red cabbage (also called purple cabbage). You need one whole head of cabbage, thinly sliced.
- Apple: any kind will do, but Granny Smith, McIntosh or other tart apple are especially delicious.
- Apple cider vinegar: or white vinegar will substitute. The vinegar and apple help the cabbage to retain its vibrant color.
- Brown sugar: or granulated white sugar will work too.
- Whole cloves.
How to make German Red Cabbage:
- Shred the cabbage.
- Put half the cabbage into a pot. (Medium sized and heavy: Dutch oven works great!)
- Grate half an apple on top of the cabbage.
- Spick the other half apple with cloves and add to pot.
- Add remaining cabbage to pot.
- In a small bowl, combine vinegar, water, sugar, salt and pepper and pour over cabbage. Add 2 Tablespoons butter and cover the pot with a lid.
- Bring to boil, then simmer for 1 ½ hours.
- Remove clove-spicked apple and discard.
- Stir and serve!
Make Ahead Instructions:
To Make Ahead: You can make this easy German Red Cabbage recipe up to a week ahead of time, stored in the refrigerator. It keeps and warms up really well.
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Recipe
German Red Cabbage
Ingredients
- 1/2 large head red cabbage , about 5-6 cups
- 1 apple , cut in half
- 1/3 cup apple cider vinegar
- 3 Tablespoons water
- 1/4 cup brown sugar
- 2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4-5 whole cloves or ¼ teaspoon ground cloves
- 2 Tablespoons butter
Instructions
- Cut the cabbage, shredding into thin, 1/8"-1/4” thick slices. Put half the shredded cabbage into a medium sized heavy pot.
- Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.
- Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.
- Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 ½ – 2 hours.
- Remove apple with cloves and discard. Stir mixture and serve.
Notes
Nutrition
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I originally shared this recipe February 2021. Updated July 2023.
Would you pressure cook or hot water bath to can this?
I made this last night. It was fantastic! My husband said it was exactly like the red cabbage served at our favourite German restaurant – high praise. Thanks for the (easy) recipe.
Great recipe. I used a small red cabbage and followed the recipe adding 2 apples instead of one. Delicious ❤️
Can I make this the day before serving?
And what would be the best way to reheat?
thanks!
Yes! Rewarm it on the stove or in the microwave.
Can you freeze the red cabbage after it is cooked? If you can how long will it stay good in the freezer? Thanks
I look forward to making this German recipe which I haven’t had in a very long time since my mother is now in heaven she was born in Germany as were my brother and I and I miss so many of her German dishes.🇩🇪😊🌻
Made this for Christmas dinner and was the hit of the dinner. My Australian Son-In-Law loved it. My Mother-In-Law even wanted the recipe.
What no juniper Berries and Bay leaves and real lard and bacon at times
This looks very good. I have a question for you though. Under “Ingredients for German Red Cabbage:” you say “You need one whole head of cabbage, thinly sliced.” But, under Ingredients in the recipe you call for “1/2 large head Red cabbage , about 5-6 cups”. Could you please clarify for me?
Thanks for catching this! Follow the recipe card and use 1/2 large head Red Cabbage! Hope you love it!
Loved it! It was the perfect side dish – easy to make, I could prep-ahead, and it serves a lot. Thanks!