Authentic German Red Cabbage (Rotkraut) - Recipes From Europe (2024)

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Here’s a Delicious German Red Cabbage Recipe For You To Try!

Red cabbage is a classic German side dish that is sweet, tangy, and colorful.

Known as Rotkraut, Rotkohl or Blaukraut in different regions of Germany, it is often served with meat dishes such as Rouladen, goose or duck, and potato dumplings, bread dumplings or egg noodles.

This version is made with red cabbage, apples, onions, vinegar, sugar, and spices, such as cloves and bay leaves – that’s why it is also called “Apfelrotkraut” (apple red cabbage). It has a vibrant color that makes it stand out on the plate.

Authentic German Red Cabbage (Rotkraut) - Recipes From Europe (1)

We both grew up eating red cabbage at family dinners and still eat it regularly when we visit Lisa’s family in Bavaria.

Luckily, it’s also really easy to make at home – and there are lots of different variations, so it’s easy to adapt it to your personal taste!

Ingredients

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To make this German red cabbage recipe, you’ll need the following ingredients:

  • Red cabbage – Firm and fresh red cabbage; shredded or cut into thin strips.
  • Onions – Two small yellow onions for depth of flavor.
  • Apples – Balance the dish with natural sweetness. Slightly tart apples are a classic choice, but any apple will do.
  • Bacon grease – Recommended as it adds extra flavor; alternatively, you can use oil, butter or lard.
  • Water – Helps cook the cabbage.
  • Apple juice – For extra sweetness and flavor. Adjust to taste.
  • Red Wine Vinegar – Balances the sweetness and adds a bit of acidity. You can also use apple cider vinegar instead.
  • Granulated sugar – Adds sweetness; adjust the amount to taste.
  • Salt – Enhances the overall flavor of the dish.
  • Cloves – Adds flavor to the cabbage.
  • Bay leaf – Adds extra flavor (do not skip).
  • Black Pepper – To season the red cabbage.

Recipe Tips and Substitutions

Before you take on this red cabbage recipe, have a read through these recipe tips and substitutions so you end up with the perfect red cabbage:

  • Some people prefer their red cabbage more sweet, others more tart/sour. Adjust the amount of vinegar, apple juice, and sugar to taste.
  • Cut the cabbage into thin, even strips. This will help them cook evenly. In general, the thickness of the cabbage pieces can affect the cooking time, so adjust accordingly.
  • Traditionally, German red cabbage is often made with bacon grease, duck fat or similar, so use that if you have it on hand. Of course, you can also make the recipe with butter, a neutral-tasting oil, or lard instead.
  • You can add about 1/4 cup of red wine if you like. In that case, reduce the amount of water and red wine vinegar slightly.
  • You can also add some canned cranberries or red currant jelly instead of or in addition to the apples. Applesauce works too.
  • Don’t forget to remove the bay leaf and cloves before serving the red cabbage.
  • In our opinion, German red cabbage tastes better the second day, so you can make it a day in advance and reheat it the next day before serving.

How to Make German Red Cabbage (Step-by-Step)

If you want to see how to make authentic German red cabbage, you can check out all of the recipe process photos in this section. You can use them as a visual guide when cooking at home.

Of course, you can also find the detailed recipe card at the bottom of the post!

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If you haven’t already done so, remove any wilted outer leaves, cut the cabbage in quarters, and remove the core.

Then cut the cabbage into thin strips with a knife or a mandolin slicer.

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Next, peel and finely chop the onions. Also, peel the apples and cut them into small pieces.

In a large pot, heat the bacon fat, butter or oil over medium-high heat.

Add the chopped onions and apples and cook for about 5 minutes until the onions are soft. Stir regularly.

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Next, add the red cabbage and red wine vinegar. Stir well and cook for a couple of minutes.

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Now add the water, apple juice, sugar, salt, cloves and bay leaf to the pot.

If you want to add other ingredients, such as red wine or red currant jelly, add them at this time as well.

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Mix well, cover the pot with a lid, and simmer over low heat for about 45-60 minutes until the cabbage is soft. Stir occasionally and add more water if needed.

The exact cooking time can vary depending on the thickness of the cabbage and your personal preference.

Some people prefer their red cabbage slightly firm, others like it very soft. So taste the red cabbage regularly after the 45-minute mark and adjust the cooking time according to your preference.

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Once the cabbage is soft enough to your liking, remove the cloves and bay leaf from the pot. Add more salt and pepper to taste.

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Serve the red cabbage warm as a side dish to classic meat dishes such as Rouladen, goose, duck, or venison with potato dumplings or Spätzle, or other dishes of your choice. Enjoy!

Storage Tips

If you have leftovers, allow them to cool, then store them in a sealed container in the fridge for 3-4 days. In our opinion, red cabbage tastes even better on the second day.

You can reheat it in a pot on the stovetop over low heat or in a microwave-safe dish in the microwave.

FAQ

What is German red cabbage?

German red cabbage, also known as Rotkraut, Rotkohl or Blaukraut, is a classic German side dish made from red cabbage cooked with onions, vinegar, sugar, spices, and sometimes apples or berries. It has a sweet and sour taste and a purple, red, or slightly blue color. It is often served with meat, such as Rouladen or duck, and potato dumplings or egg noodles for Sunday lunch or special occasions.

What is the difference between Rotkohl and Blaukraut?

Rotkohl and Blaukraut are two regional names for the same dish of German red cabbage. Rotkohl means “red cabbage” and is used in Northern Germany, while Blaukraut means “blue cabbage” and is used in Southern Germany. The name Blaukraut comes from the fact that red cabbage can turn slightly blue when cooked without an acidic ingredient, such as vinegar or lemon juice, which is more common in Southern Germany.

What is Blaukraut called in English?

Blaukraut is the name for German red cabbage in some parts of Germany, especially in the south. In English, it is still called German red cabbage, even though Blaukraut literally translates to “blue cabbage”.

Related Recipes

If you’re looking for more German side dishes, check out these recipes:

  • Classic German Coleslaw
  • Rahmwirsing (Creamed Savoy Cabbage)
  • German Cucumber Salad
  • Sauerkraut Salad
  • Spätzle
  • Schupfnudeln

Authentic German Red Cabbage (Rotkraut) - Recipes From Europe (11)

German Red Cabbage (Rotkraut)

Enjoy a taste of Germany with this authentic German red cabbage recipe. Made with red cabbage, apples, vinegar, and aromatic spices, such as cloves and bay leaf, it has a delicious flavor that goes well with meat-based dishes, such as roast duck or beef Rouladen. It adds a splash of color to your table, making it a perfect side dish for any occasion.

4.67 from 18 votes

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Ingredients

  • 2 pounds red cabbage, thinly sliced; about 9 cups tightly packed
  • 2 small yellow onions
  • 2 medium apples
  • 1 1/2 tablespoons bacon fat, butter, or oil
  • 1 cup water
  • 1/4 cup apple juice
  • 2 tablespoons red wine vinegar, more to taste
  • 1 tablespoon sugar, or to taste
  • 1 teaspoon salt, more to taste
  • 3 cloves
  • 1 bay leaf
  • black pepper, to taste

Instructions

  • Peel and finely chop the onions. Also, peel the apples and cut them into small pieces.

    2 small yellow onions, 2 medium apples

  • In a large pot, heat the bacon fat or oil over medium-high heat. Add the chopped onions and apples and cook for about 5 minutes until the onions are soft. Stir regularly.

    1 1/2 tablespoons bacon fat, butter, or oil

  • Add the red cabbage and red wine vinegar to the pot. Stir well and cook for about 2 minutes.

    2 pounds red cabbage, 2 tablespoons red wine vinegar

  • Add the water, apple juice, sugar, salt, cloves and bay leaf to the pot. Mix well, cover the pot with a lid, and simmer over low heat for 45-60 minutes until the cabbage is soft. Stir occasionally and add more water if needed. The exact cooking time can vary depending on the thickness of the cabbage and your personal preference.

    1 cup water, 1/4 cup apple juice, 1 tablespoon sugar, 1 teaspoon salt, 3 cloves, 1 bay leaf

  • Once the cabbage is soft enough to your liking, remove the cloves and bay leaf from the pot. Add more salt and pepper to taste. Serve warm.

    black pepper

Notes

  • Some people prefer their red cabbage sweeter, others more tart/sour. Adjust the amount of vinegar, apple juice, and sugar to taste.
  • Cut the cabbage into thin, even strips. This will help them cook evenly.
  • Traditionally, German red cabbage is often made with bacon grease, duck fat or similar which provides extra flavor. You can also make the recipe with butter, a neutral-tasting oil, or lard.
  • You can add about 1/4 cup of red wine. Reduce the amount of water and red wine vinegar slightly.
  • You can add canned cranberries or red currant jelly instead of or in addition to the apples. Applesauce works too.
  • Don’t forget to remove the bay leaf and cloves before serving the red cabbage.
  • We find German red cabbage tastes better the second day, so you can make it ahead of time and reheat it the next day before serving.

Nutrition

Calories: 100kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 329mg | Potassium: 360mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1291IU | Vitamin C: 68mg | Calcium: 60mg | Iron: 1mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Side Dish

Cuisine German

Author Lisa Wychopen

This recipe was first published in October 2020 and updated in December 2023.

Authentic German Red Cabbage (Rotkraut) - Recipes From Europe (2024)

FAQs

What is the difference between Rotkohl and Blaukraut? ›

Rotkohl and Blaukraut are often used synonymously, but they are actually two different dishes. Rotkohl always has among its ingredients an acid (vinegar), which keeps the cabbage red. Recipes for Blaukraut do not include an acid, which results in a much bluer end product.

How long does German red cabbage last in the fridge? ›

Storing and Reheating Leftovers

Leftovers will keep for about 5 days in the fridge. Reheat them in the microwave or over low heat in a skillet on the stovetop.

How does Jamie Oliver cook red cabbage? ›

Add the vinegar, cabbage and a pinch of sea salt and black pepper. Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours. Serve sprinkled with the crispy bacon and rosemary leaves.

Is rotkohl good for you? ›

Next to Vitamin C, you can find carotenoids, flavonoids, anthocyanins, and kaempferol in cabbage. Anthocyanin has proven to be beneficial for your heart health. A study showed that the consumption of this plant compound may significantly lower your risk of heart attacks, and may also lower your blood pressure levels.

Is Napa cabbage better than red cabbage? ›

Napa Cabbage

Its flavor is a little sweeter than green and red cabbage, and the leaves are far more tender, so it's a great choice if you're looking for something more mild. It's a classic addition when filling dumplings or making stir-fries, and it's also great raw in salads and slaws.

Is pickled red cabbage the same as sauerkraut? ›

Fast pickled cabbage has a sour flavour from the vinegar. It is basically a quick marinated red cabbage. Whereas sauerkraut gets that sour flavour from the fermenting process. Sauerkraut also takes a lot longer to mature and to be ready to serve.

What is the healthiest way to eat red cabbage? ›

You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked. The flavor becomes a little milder when you cook it.

What happens when you add baking soda to red cabbage? ›

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

Why do you soak red cabbage in water? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Who should not eat red cabbage? ›

It's best to avoid cabbage if you have an under-active thyroid gland. Surgery: Cabbage might affect blood glucose levels and could interfere with blood sugar control during and after surgical procedures. Stop using cabbage at least 2 weeks before a scheduled surgery.

What happens if you eat too much red cabbage? ›

While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake.

Is it OK to eat red cabbage every day? ›

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage. Traditional methods of steaming or boiling cabbage can extract flavor and nutrients.

Is red cabbage better than purple cabbage? ›

A survey of more than a thousand women found that those who ate more cruciferous vegetables, such as cabbage had less inflammation. Both red and white cabbage are sources of vitamin C. In 100 g of raw white cabbage, we have 22 mg; purple is the best: in the same amount, there is 29 mg of vitamin C.

What is the sweetest variety of cabbage? ›

Savoy cabbage, originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet. The head is less compact, due to the wrinkled leaves, but looks similar to green cabbage.

References

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