German Red Cabbage (Rotkohl / Blaukraut)

By Muhammad Faizan

German Red Cabbage (Rotkohl / Blaukraut)

Description

A vibrant, tender, and flavorful side dish made from red cabbage slowly braised with apples, onions, vinegar, and a touch of sugar. This dish balances sweet and tangy flavors perfectly and pairs beautifully with roasted meats, sausages, or holiday meals.

Ingredients

(Serves 6–8)

  • 1 medium head red cabbage (about 2 lbs / 900 g), thinly sliced

  • 2 medium apples (preferably tart, like Granny Smith), peeled and diced

  • 1 medium onion, finely chopped

  • 3 tbsp butter or oil

  • 2–3 tbsp sugar (or to taste)

  • ½ cup (120 ml) apple cider vinegar (or red wine vinegar)

  • ½ cup (120 ml) apple juice or water

  • 1–2 tbsp red currant jelly or cranberry sauce (optional, adds depth)

  • 1 bay leaf

  • 3–4 whole cloves (optional)

  • Salt and pepper, to taste

Instructions

  1. Prepare Cabbage:
    Remove outer leaves and core from cabbage, then slice thinly.

  2. Sauté Aromatics:
    In a large pot, melt butter over medium heat. Add onions and sauté until translucent.

  3. Add Apples & Sugar:
    Stir in apples and sugar. Cook for 2–3 minutes until apples soften slightly.

  4. Add Cabbage:
    Add cabbage to the pot and stir well to coat with the onion-apple mixture.

  5. Season & Simmer:
    Add vinegar, apple juice (or water), bay leaf, cloves, salt, and pepper. Mix well.

  6. Cook Gently:
    Cover and simmer over low heat for about 45–60 minutes, stirring occasionally.
    If it gets too dry, add a bit more liquid.

  7. Finish & Adjust:
    Once cabbage is tender, remove bay leaf and cloves. Stir in red currant jelly (if using) and adjust seasoning with more vinegar, sugar, or salt to taste.

  8. Serve Warm:
    Serve as a side dish with roast duck, pork, bratwurst, or potato dumplings.

Serving Suggestions

  • Perfect with Roast Pork, Duck, Schnitzel, or Sauerbraten.

  • Can be made ahead — it tastes even better the next day!

Tips & Notes

  • Balance flavors: Adjust sugar and vinegar to your taste — it should be both sweet and tangy.

  • Storage: Keeps in the fridge up to 4 days or freezes well for 2 months.

  • Variation: Add a splash of red wine or a pinch of cinnamon for depth.

  • Color tip: A little acid (vinegar or lemon) keeps the cabbage vibrant purple.

Nutritional Info (per serving)

(Approximate, for 1 cup serving)

  • Calories: 120 kcal

  • Fat: 4 g

  • Carbohydrates: 22 g

  • Fiber: 4 g

  • Sugars: 16 g

  • Protein: 2 g

  • Sodium: 180 mg

Health Benefits

  • High in vitamin C and antioxidants.

  • Supports digestion and immunity.

  • Low in fat and calories — a great healthy side dish.

Q & A

Q: Can I make Rotkohl ahead of time?
A: Yes! It actually tastes better the next day after the flavors meld together.

Q: Can I use green cabbage instead?
A: You can, but it won’t have the same color or sweetness.

Q: What’s the difference between Rotkohl and Blaukraut?
A: Both mean “red cabbage,” but names vary by region in Germany — the recipes are nearly identical.

Q: How do I keep it from turning blue?
A: The vinegar (acid) preserves the red-purple color of the cabbage.

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