Easy & Traditional Homemade German Red Cabbage (Rotkohl) — Healthy Comfort Food

There’s something about a pot of German Red Cabbage that smells like home: sweet-tart apples, warm cloves, and vinegar simmering into tender, jewel-toned cabbage. This German Red Cabbage recipe (Rotkohl) is my go-to for holidays and cozy weeknight dinners alike — simple, traditional, and surprisingly healthy.

Serve it alongside roast pork, schnitzel, sausages, or a hearty vegan main. It’s perfect for Sunday family meals, holiday spreads (think Christmas or Thanksgiving), or any night you want something bright, comforting, and homemade.

🧂 Ingredients:

• 1 medium red cabbage (about 2–2.5 lbs / 900–1,100 g), cored and thinly sliced
• 1 large yellow or red onion, finely chopped
• 2 medium apples (Granny Smith or Braeburn), peeled, cored, and chopped
• 2 tbsp butter or olive oil (for vegan: use olive oil or vegan butter)
• 3/4 cup apple cider vinegar (180 ml)
• 3/4 cup apple juice or water (180 ml) — apple juice adds sweetness
• 2–3 tbsp brown sugar, maple syrup, or honey (adjust to taste)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 bay leaves
• 4 whole cloves (or 1/4 tsp ground cloves)
• 4–6 juniper berries, lightly crushed (optional, traditional flavor)
• 1 tsp caraway seeds (optional)
• Zest of 1 orange (optional, for brightness)
• 1–2 tbsp red wine (optional, deepens flavor)

Yield: Serves 6–8 as a side
Time: Prep 15 minutes — Cook 45–60 minutes — Total ~1–1.25 hours

👩‍🍳 Directions:

1. Prep the cabbage: Remove outer leaves, cut into quarters, remove core, and thinly slice. (Tip: a sharp knife or mandoline makes this quick.)
2. Heat fat: In a large heavy pot or Dutch oven, melt butter or warm oil over medium heat (about 2 minutes).
3. Soften the onion: Add chopped onion and sauté 4–6 minutes until soft and translucent.
4. Add apples and spices: Stir in chopped apples, bay leaves, cloves, juniper berries, and caraway seeds. Cook 2 minutes.
5. Add cabbage and liquids: Add sliced cabbage, apple cider vinegar, apple juice (or water), brown sugar, orange zest, and red wine if using. Stir to combine.
6. Bring to a gentle boil: Increase heat just long enough to bring the mixture to a simmer (2–3 minutes).
7. Simmer low and slow: Reduce heat to low, cover, and simmer for 35–45 minutes, stirring occasionally, until cabbage is tender and flavors meld. If you prefer it very soft, simmer up to 60 minutes.
8. Adjust seasonings: Remove bay leaves, taste, and add salt, pepper, and more sugar or vinegar to balance sweet and tart.
9. Finish and rest: Let sit off the heat for 10 minutes before serving to let flavors settle. Serve warm.

Tips while cooking: if the cabbage is too tangy, add a touch more sugar; if it’s too sweet, splash extra vinegar. For deeper color, use a splash of red wine or a pinch of baking soda very sparingly (baking soda speeds softening but can alter flavor and nutrients).

💡 Tips & Variations:

• Vegan: Use olive oil or vegan butter; swap honey for maple syrup.
• Lower-sugar: Reduce brown sugar to 1 tbsp and rely on apples and apple juice; use erythritol or monk fruit sweetener for low-carb.
• Low-carb/Keto: Omit apples; use a smaller amount of a low-carb sweetener and add a splash of balsamic for depth.
• Gluten-free: This recipe is naturally gluten-free — just make sure any store-bought broths or vinegars you use are certified gluten-free.
• Bacon/lardons version: For a smoky, traditional touch, fry 4 oz (115 g) diced bacon until crisp, remove, and sauté onions in the bacon fat; stir bacon back in at the end. (Not vegan.)
• Slow cooker: Combine everything in a slow cooker and cook on low 4–6 hours or high 2–3 hours until tender.
• Make-ahead & storage: Cabbage tastes even better the next day. Store in an airtight container in the fridge for up to 4–5 days. Freeze in airtight containers for up to 3 months — thaw overnight in the fridge and reheat gently.
• Serving ideas: Serve with roast pork, duck, sausages, meatballs, schnitzel, mashed potatoes, spaetzle, or a lentil loaf for a vegetarian plate. Add toasted walnuts for crunch.

🩺 Health & Lifestyle Tie-in:
Red cabbage is packed with vitamin C, fiber, and antioxidants (anthocyanins) that support heart health and immune function. Choosing homemade, seasonal dishes like this German Red Cabbage can also be kinder to your wallet and stress levels — cooking at home often costs less than dining out and helps you control ingredients for better long-term health. Little habits like this can contribute to fewer doctor visits down the road and more money in your pocket for the things you love.

❤️ Conclusion:
If you make this German Red Cabbage, let me know — drop a comment, tell me your favorite variation, or tag me in a photo — I’d love to see your cozy, homemade version. Happy cooking and enjoy the warmth of a classic Rotkohl on your table!

#fblifestyle

German Red Cabbage (Rotkohl)

A simple, traditional recipe for German Red Cabbage, perfect for holidays and cozy dinners. Simmered with apples, spices, and vinegar, this dish is both comforting and healthy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: German

Calories: 135

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium red cabbage, cored and thinly sliced about 2–2.5 lbs / 900–1,100 g
• 1 large yellow or red onion, finely chopped
• 2 medium apples (Granny Smith or Braeburn), peeled, cored, and chopped

Cooking Ingredients

• 2 tbsp butter or olive oil for vegan: use olive oil or vegan butter
• 3/4 cup apple cider vinegar (180 ml)
• 3/4 cup apple juice or water (180 ml) — apple juice adds sweetness
• 2–3 tbsp brown sugar, maple syrup, or honey adjust to taste
• 1 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 bay leaves
• 4 whole cloves (or 1/4 tsp ground cloves)
• 4–6 juniper berries, lightly crushed (optional, traditional flavor)
• 1 tsp caraway seeds (optional)
• 1 zest of orange (optional, for brightness)
• 1–2 tbsp red wine (optional, deepens flavor)

Method

 

Preparation

1. Remove outer leaves from the red cabbage, cut into quarters, remove core, and thinly slice.
2. In a large heavy pot or Dutch oven, melt butter or warm oil over medium heat (about 2 minutes).
3. Add chopped onion and sauté for 4–6 minutes until soft and translucent.
4. Stir in chopped apples, bay leaves, cloves, juniper berries, and caraway seeds. Cook for 2 minutes.

Cooking

1. Add sliced cabbage, apple cider vinegar, apple juice (or water), brown sugar, orange zest, and red wine if using. Stir to combine.
2. Increase heat just long enough to bring the mixture to a simmer (2–3 minutes).
3. Reduce heat to low, cover, and simmer for 35–45 minutes, stirring occasionally, until cabbage is tender and flavors meld.
4. Remove bay leaves, taste, and add salt, pepper, and more sugar or vinegar to balance sweet and tart.
5. Let sit off the heat for 10 minutes before serving to let flavors settle.

Notes

If the cabbage is too tangy, add a touch more sugar; if it’s too sweet, splash extra vinegar. For deeper color, use a splash of red wine or a pinch of baking soda very sparingly.