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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.