German Red Cabbage (Rotkohl)
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This German Red Cabbage aka Rotkohl recipe turns regular run-of-the-mill cabbage into a tender, falvorful, comforting dish with the perfect balance of tang, sweet, and salty. It’s the perfect accompaniment for braised meats or roasts, but so good you’ll want to eat it with a spoon straight out of the pot.
If you’ve ever been to Germany, you’ve definitely tried or at least seen this bright red cabbage somewhere along your travels. Rotkohl is a favorite served on a cozy Sunday family dinner alongside beef rouladen.
I learned how to make this rotkohl from my good friend, Sharon, who also taught me to make beef rouladen. She has been perfecting the recipe for decades! While the ingredient list is quite simple, the technique for making this beautiful dish is what makes it so special. I was lucky enough to learn how to make the perfect German red cabbage straight from the source.
Why You’ll Love This German Red Cabbage
- Hearty and Flavorful: The blend of smoky bacon, sweet apples, tangy vinegar, and the earthy depth of red cabbage creates a symphony of flavors in every bite. This dish captures the essence of traditional German cuisine, making it a delightful experience for the palate.
- Versatile Side Dish: German red cabbage complements a wide variety of main courses. Whether you’re pairing it with a savory roast, grilled sausages, or even a vegetarian entrée, this cabbage recipe elevates the entire meal.
- Nostalgia and Comfort: For many, this dish evokes memories of family gatherings, traditional holiday feasts, or travels to Europe. It’s a warm and comforting side that transports you straight to a cozy German kitchen.
- Red cabbage – While you can use green cabbage if you have to, red cabbage is what’s traditionally used and has a deeper flavor.
- Water
- Vinegar – Use plain white vinegar.
- Bacon – Thick cut, thin cut, applewood smoked, maple; anything you like!
- Brown sugar – You can use white sugar with 1 teaspoon molasses as a substitute.
- Flour – If you need the recipe to be gluten free, use cornstarch instead.
- Salt and pepper – Add a little bit at the beginning, then season to taste once the cabbage is done.
- Onion – I used a white onion. Yellow or red will work. If you don’t want pieced of onion, you can shred it with a cheese grater.
- Apples – Use any type of apple you have handy. I used Gala apples.
Hey, trust me, making this German red cabbage is way easier than you’d think! Let’s dive in.
Alright, first things first, grab that big pot or dutch oven you have. Toss in your shredded red cabbage, sprinkle in some salt, then pour in a cup of water and half a cup of vinegar. Get that mix boiling, then dial down the heat to let it simmer for a bit. Give it about 10 minutes and remember to stir now and then.
While the cabbage is doing its thing, let’s fry up some bacon. Once it’s nice and crispy, save a couple of teaspoons of that bacon fat for later and get rid of the rest. We’ll need it for the sauce.
Now, using the same pan with the reserved bacon fat, mix in your brown sugar and flour. Add in the rest of the water and vinegar, and sprinkle in the salt and pepper. Throw in those diced onions and let them simmer until they’re nice and soft. Shouldn’t take more than 5 minutes.
Alright, now back to our cabbage. If you see any extra liquid there, just drain it out. Pour your delicious sauce over the cabbage, toss in the crispy bacon and those diced apples, and give it all a good stir. You’ll want everything nicely combined. Now, just let it all simmer gently.
Here’s where patience comes in. Let the mix simmer for a good 3-5 hours. Yeah, it’s a bit of a wait, but it’s so worth it! Just check on it every now and then, giving it a good stir. If you notice it’s getting a bit too dry, add splashes of a mix of water and vinegar.
Frequently Asked Questions
What type of apple works best for this German red cabbage dish?
While I used Gala apples for this recipe because of their sweet flavor and firm texture, you can also go with Honeycrisp, Fuji, or even Granny Smith for a slightly tangier taste.
Can I use turkey bacon or go bacon-free for a vegetarian version?
Absolutely! If you’re using turkey bacon, just follow the same steps. For a vegetarian version, simply skip the bacon and use a vegetable oil or butter to sauté the onions and mix the sauce.
The recipe says to simmer for 3-5 hours. Can I speed up the process?
While the long simmer helps meld all the flavors together, you can reduce the simmering time to 1-2 hours if you’re short on time. Just make sure to check the consistency and flavor, adjusting as needed.
Can I make this dish ahead of time for an event?
Yes, this German red cabbage dish tastes even better the next day! Make it a day ahead, let it cool, and refrigerate. When you’re ready to serve, gently reheat on the stove, and you’re good to go.
Can I add any other ingredients or variations to this German red cabbage recipe?
Absolutely! Feel free to get creative. Some people love adding cloves, juniper berries, or even a splash of red wine for depth of flavor. You can also toss in some raisins or cranberries for a sweet touch. Just remember to adjust the seasoning and cooking time as needed when making any additions.
Expert Tips
- Perfectly Sliced Cabbage: For thin, consistent shreds, use a mandolin slicer. If you’re using a knife, first quarter the cabbage and remove the core. Lay each quarter flat and slice thinly from top to bottom.
- Slow and Steady Cooking: The longer you let the cabbage simmer, the richer the flavors become. If you have the time, allow it to cook on a low simmer to really meld the flavors together.
- Bacon Quality Matters: Invest in a good quality bacon. It not only adds a meaty flavor but also infuses the dish with a rich smokiness.
- Apple Variety: While Gala apples are recommended, feel free to experiment with other sweet varieties like Honeycrisp or Fuji. They add a sweet contrast to the tangy vinegar.
- Freshness First: Fresh red cabbage is key for the best results. Look for heads that are firm with crisp, tightly packed leaves.
Serve With
Beef Rouladen
Beef Tenderloin
Braised Lamb Shanks
Meatballs with Mushroom Gravy
Storage
To store, let it cool to room temperature first, then transfer it to an airtight container and pop it in the fridge. It should stay fresh for up to 5 days.
If you’re thinking ahead and want to save some for much later, you’re in luck because this dish freezes beautifully. Just portion it out into freezer-safe bags or containers, press out any excess air, and store in the freezer. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat on the stove until warmed through.
Discover More Delicious Recipes
- Braised Cabbage with Bacon
- Cabbage Bacon Salad
- Romanian Cabbage Rolls
- Cabbage Soup
- Easy Coleslaw Recipe
- German Potato Salad
- Cabbage Roll Casserole
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German Red Cabbage
Video
Ingredients
- 1 large red cabbage (shredded, about 8-10 cups)
- 8 slices bacon (diced)
- ½ cup brown sugar (packed)
- 4 teaspoon all-purpose flour (all purpose)
- 2 cups water
- 1 cup white vinegar
- 2 teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 medium onion (diced)
- 2 apples (diced small, I used Gala)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add all the cabbage to a large stock pot or dutch oven with the salt, 1 cup of water, and ½ cup vinegar. Bring everything to a boil, then reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally.
- Meanwhile, fry the bacon. Reserve 2 teaspoon of the bacon fat and discard the rest. Drain any liquid off the cabbage after it's done simmering, if needed.
- In the frying pan with your reserved bacon fat over medium heat, stir in the brown sugar and flour. Add the remaining cup of water and ½ cup vinegar. Stir in the salt, pepper, and onion, then simmer for 5 minutes, until the onion softens.
- Pour the prepared sauce into the pot with the cabbage. Add the bacon and apples, then stir to combine. Bring everything up to a gentle boil, then reduce the heat to a low simmer.
- Simmer for 3-5 hours, checking frequently and stirring. Keep a mixture of 3/4 cup water and ¼ white vinegar on hand. Add a splash of this mixture if your cabbage starts to dry out.
Notes
- Type of Apple: Gala apples were used for this recipe due to their sweetness, but feel free to use other sweet apples like Honeycrisp or Fuji. Avoid tart apples as they can alter the flavor profile.
- Adjusting Acidity: If you find the dish too tangy, reduce the amount of vinegar slightly during your next cook. Remember, it’s easier to add more vinegar later than to correct an overly tangy dish.
- Bacon Bits: If you’re in a hurry, store-bought bacon bits can be used as a substitute, but freshly cooked bacon provides a richer flavor.
- Slicing Cabbage: For even cooking, ensure the cabbage is uniformly shredded. A mandoline slicer can be quite handy for this, but a sharp knife works just as well.
- Consistency: The longer the cabbage simmers, the softer and more flavorful it becomes. However, if you prefer a bit of crunch, reduce the simmering time.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I make this recipe every year for xmas day the families love it even the kids thanks for all your recipes jo there amazing from the other side of the pond england, merry Christmas and a happy new year x
Merry Christmas and Happy New Year to you too! So glad you guys enjoyed it!
Awesome. Thanks for the recipe !!
Dave T. Erie PA
looking forward to making this, can I use green cabbage instead of red? Or I can buy a head of red….
I think you can, I’ve only made this with red cabbage though so if you want to go for the full authentic experience, I’d go for red. 🙂
My Grannie would be so pleased with this!!!!
Well, that makes me happy to hear!
I would like to leave the bacon out. Will it sacrifice the recipe?
Not too much, I mean I love the bacon in there, but it should be fine.