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.
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
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!
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.
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.
Next, add the red cabbage and red wine vinegar. Stir well and cook for a couple of minutes.
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.
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.
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 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
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.
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.
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
German Red Cabbage (Rotkraut)
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
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.
This recipe was first published in October 2020 and updated in December 2023.
Hi,
I made this recipe for the holidays and it was a hit for us cabbage loving people. My dad is 91 years old and he had European parents and so I like making things that he had growing up. I always prepare a recipe the first time according to the directions and adjust as needed. I found that I do like it a little sweeter and added a bit more sugar. I also added cider vinegar. It was really enjoyed and our guests had multiple servings. It’s pretty on the plate too. Thank you!!
Thanks for your comment, Heidi! I’m glad you and your guests enjoyed the recipe.
Hi there! I am just about to make it as I lost my recipe. I am German from Montreal and my mother’s cooking was quite extraordinary. ( German only) Throughout the years I have become a self made chef and simply love to enjoy great wines and food. Mediterranean is of course my all favourite. Just a quick note to say thanks for the rotkohl recipe. Koenigsberger Klopse is also a fab dish.
Good luck