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.
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This recipe is fabulous and a perfect accompaniment to schnitzel, bratwurst and cheese buttons! My 86 yo dad requested a German meal for his 86th birthday and when I gave him a pre-dinner taste his eyes welled up with tears! He’d lived in Germany 2 years while in the army! Our entire family loved it and I will be making it many more times. Thank you Lauren for this amazing recipe!
It taste great, but make sure you stir it multiple times through the cook or it may burn and caramelize to the bottom!
This recipe looks great! I wish to try it but how can I make it lighter so the sweet and sour is not strong and yet still have enough liquid?
You can try reducing the amount of vinegar and sugar, and adding a bit more water or broth to balance it out. This should lighten the flavor while maintaining enough liquid.
And if not using whole cloves, when would ground gloves be added?
In my opinion the best apple to use is Macintosh. I use at least three for one head of shredded cabbage. Halved and cored, will be soft as sauce and peel can be easily lifted off.
This was so delicious!! I really love sour, so I added 2 tbsp plain vinegar towards the end and it was just like my favorite German restaurant.
This turned out really well. It’s absolutely delicious and I’ll be sure to make it again!
I am a German and also have celiac disease. This is a perfect recipe for me. Wonderful Flavor!
Made this and absolutely love! So easy
This is a very good red cabbage recipe! Super easy and economical and tastes authentic. Thank you!
I hadn’t made red cabbage in years since I had an original crock pot! I used this recipe in my Staub Dutch oven and the cabbage was delicious!
I really wanted to love this because I love all things German. This recipe, however is not authentic German. It’s too sweet and too acidic.
What apple would work best for this dish? Should I go to the tart side like Granny Smith, one that holds together like a Fuji, or do I want one that cooks apart like a Red Delicious? (Beginning Cook Here)
I know this is probably late, but Granny Smith or a tart apple is usually the choice for this kind of pickled red cabbage dish 🙂
I caught a lucky break. My granddaughter loves Granny Smith so that is what I went with. So easy that even a newbie cook can successfully make it, I think I need to double the recipe next time I make it.