Germany Rotkohl (Braised Red Cabbage)
Rotkohl, or braised red cabbage, is a classic German side dish known for its vibrant color and sweet-tangy flavor. Made by slowly cooking finely shredded red cabbage with ingredients such as apples, onions, vinegar, sugar, cloves, and bay leaves, the dish achieves a tender texture and rich, aromatic taste. Some recipes add red wine or a touch of butter for extra depth and richness. Rotkohl is a traditional accompaniment to hearty German main courses including roast pork, duck, goose, or sausages, as its balanced flavors complement the savory richness of the meats. This dish is especially popular during festive occasions and winter months, reflecting Germany’s tradition of creating warm, comforting dishes that highlight seasonal and locally grown ingredients.
Recipe Servings: 6
Ingredients
- ¼ cup (58 g) butter
- 1 large yellow onion, finely diced
- 1½ lbs (0.68 kg) red cabbage, thinly shredded
- 1 large Granny Smith apple, peeled, cored, and diced
- ½ cup (118 ml) vegetable broth, more as needed
- 1 bay leaf
- 3 whole cloves
- 3 juniper berries
- 2 Tbsp red currant jam or jelly
- 2–3 Tbsp (30–45 ml) red wine vinegar
- 1 tsp (4 g) sugar, more to taste
- 1 tsp (6 g) salt, more to taste
- 1 Tbsp (15 g) all-purpose flour
- 2 Tbsp (30 ml) water
Directions
- Place butter in a large pot set over medium heat.
- Add onion to the hot butter and sauté for 7–10 minutes until just beginning to brown.
- Add cabbage and cook for 5 minutes.
- Add apple, broth, bay leaf, cloves, juniper berries, red currant jam or jelly, red wine vinegar, sugar and salt.
- Bring mixture to a boil, cover pot, reduce heat, and simmer for 2 hours, stirring occasionally and adding more broth if needed.
- Whisk together flour and water in a small bowl to form a paste.
- Stir paste into the cabbage and simmer for 1 minute.
- Taste cabbage and adjust seasoning if necessary, adding more salt, sugar, and/or vinegar to taste.
- Serve rotkohl hot.
Copyright © 1993—2025 World Trade Press. All rights reserved.