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German Red Cabbage

This easy, traditional, and healthy German Red Cabbage recipe, known as Rotkohl, brings warmth and nostalgia to your table, perfect for holidays or cozy weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium red cabbage, cored and thinly sliced (about 2–3 lb / 1–1.4 kg)
  • 2 apples (Granny Smith or Braeburn), peeled, cored, and diced
  • 1 large onion, finely chopped
  • 1 cup apple cider vinegar (240 ml)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup water or low-sodium vegetable broth (120 ml)
  • 2 tablespoons butter or olive oil (for vegan option, use olive oil)
  • 2 bay leaves
  • 4 whole cloves or 1/4 teaspoon ground cloves (optional but classic)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon caraway seeds (optional)
  • 1 orange zest and juice (optional for brightness)

Method
 

Preparation
  1. Remove tough outer leaves, cut out the core, and thinly slice the cabbage.
  2. In a large heavy pot, melt butter over medium heat. Add chopped onion and cook for 5–7 minutes until translucent.
  3. Stir in the sliced cabbage and diced apples and cook for 4–5 minutes to slightly wilt.
Cooking
  1. Pour in apple cider vinegar and water (or broth). Add sugar, salt, pepper, bay leaves, cloves, and caraway seeds if using. Stir to combine. Add orange zest/juice now if using.
  2. Raise heat until the mixture just begins to boil, then reduce heat to low, cover, and simmer for 45–60 minutes, stirring occasionally, until the cabbage is tender and the sauce has reduced and thickened.
  3. Remove bay leaves and cloves. Stir in a little extra butter or a splash of vinegar to adjust brightness. Taste and add salt/sugar/pepper as needed.
Serving
  1. For best flavor, let the cabbage cool slightly or make it a day ahead and reheat — flavors deepen overnight.

Notes

Make it vegan by using olive oil or vegan butter. Lower sugar for a healthier version. This recipe is gluten-free. Keep in the fridge for up to 4–5 days or freeze for 3 months. Serve with roast pork, duck, or grain bowls.