Germany Apfelrotkohl (Red Cabbage with Apples)
Apfelrotkohl, or red cabbage with apples, is a beloved German side dish that combines the earthy flavor of red cabbage with the natural sweetness of apples. This dish is made by braising shredded red cabbage with thinly sliced apples, onions, and a tangy mixture of vinegar, sugar, and spices such as cloves, bay leaves, and sometimes cinnamon. The apples add a fruity, slightly tart dimension that beautifully complements the tender cabbage. Some recipes include a splash of red wine or butter for added richness. Apfelrotkohl is often served alongside roasted meats such as pork, duck, or sausages, as its sweet and tangy flavor pairs perfectly with savory dishes. A staple at holiday meals and family gatherings, apfelrotkohl reflects Germany's love for warm, comforting dishes made with fresh, seasonal ingredients.
Recipe Servings: 4–6
Ingredients
- 1¾ oz (50 g) lard
- 1 onion, thinly sliced
- 2 lbs (1 kg) red cabbage, slivered
- 3 tart apples, peeled, cored, and chopped
- 2 Tbsp (30 ml) sugar, more to taste
- 1 bay leaf
- 2 cloves
- Salt, to taste
- Ground black pepper, to taste
- 1 cup (240 ml) red wine
- ¼ cup (60 ml) red wine vinegar
- ½ cup (120 ml) beef broth
Directions
- Melt lard in a large non-reactive pot.
- Add onion and sauté gently until soft and translucent.
- Add cabbage, mixing thoroughly to be sure cabbage is coated with fat.
- Add apples, sugar, bay leaf, cloves, salt, and black pepper as the cabbage begins to wilt and stir thoroughly to combine.
- Pour in red wine, vinegar, and beef broth.
- Cover pot and simmer mixture for about 30 minutes.
- Taste cabbage and adjust seasoning, if necessary to balance sweet and sour flavors.
- Remove bay leaf and cloves.
- Serve apfelrotkohl hot.
Notes
- Goose fat or butter may be used instead of lard, depending on what is available and what dish it is being served with.
- Any or all of half a cinnamon stick, three juniper berries, or two allspice berries may be added with the cloves.
- Honey may be substituted for the sugar.
- Up to ¾ cup (180 ml) red currant jelly may be added before simmering the cabbage.
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