German Red Cabbage (Rotkohl)

Rotkohl is a sweet and tangy German red cabbage dish, slow-cooked with apples, red wine, and spices—a perfect side for hearty meats.

A staple in German cuisine, Rotkohl (or Blaukraut in southern Germany) is a sweet and tangy braised red cabbage dish, slow-cooked with apples, red wine, and warm spices. Its deep flavour pairs beautifully with hearty meats like roast pork, bratwurst, Sauerbraten, or schnitzel.

Being North American often means growing up in more than one cultural tradition. While I was raised in a predominantly English-Canadian household, I am actually also of German descent, and exploring that heritage through food has become especially meaningful to me. Dishes like Rotkohl, with its perfect balance of sweet, tangy, and savoury flavours, have now become staples in my home.

This version, made with red wine, apple cider vinegar, and a touch of currant jelly, is my take on a classic that brings warmth and nostalgia to every bite.

Tips & Serving Suggestions:

• Make it ahead! Rotkohl tastes even better the next day as the flavours deepen.
• Pair with traditional dishes like Sauerbraten (German pot roast), Bratwurst, Schnitzel, or other roasted meats.
• Slice Evenly: Cutting the cabbage into uniform shreds ensures even cooking and a great texture.
• Use a Heavy Pot: A Dutch oven or heavy-bottomed pot helps distribute heat evenly and prevents burning.
• For extra depth of flavour: add a pinch of ground cloves or nutmeg.
• Storage: Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave. It also freezes well for up to 3 months – just thaw and reheat!

Ingredients & Substitutions

Main Ingredients

• Red Cabbage – The star of the dish. Do not substitute.
• Lard or Cooking Oil – Lard adds richness, but butter or a neutral oil (like vegetable or avocado oil) work well too. I usually use bacon grease as it adds a hint of smokiness.
• Red Wine – Adds depth and complexity. Substitute with grape juice for a non-alcoholic version.
• Apple Cider Vinegar – Provides tangy acidity. White vinegar, red wine vinegar, or even lemon juice can be used instead. If you intend to skip the jelly you can use balsamic vinegar instead.
• Salt & Black Pepper – Essential seasonings to balance flavours.

Sweet & Aromatic Additions

• Brown Sugar – Enhances sweetness. Swap with honey, maple syrup, or white sugar if needed.
• Bay Leaves & Juniper Berries – Juniper berries have a spicy, citrus-piney flavour to them. If juniper berries are hard to find, you can omit them or use a small amount of gin for a similar flavour. Rosemary has a similar piney flavour but without the spice, so it does work as a substitute if paired with a pinch of cloves.
• Tart Apple – Adds natural sweetness and texture. Granny Smith, Braeburn, or Honeycrisp work well.

Finishing Touches

• Black or Red Currant Jelly – Rounds out the sweetness and adds a fruity flavour. Lingonberry jam or cranberry sauce can be used instead. You will want to strain out any seeds for a smooth texture.
• Cornstarch (if needed) – Helps thicken the sauce. You can also use flour or leave it out if the liquid reduces naturally. I very rarely ever need to use cornstarch but sometimes the cabbage will be more watery than usual.

German Red Cabbage (Rotkohl)

Yields: 6-8 Servings | Prep time: 15 Minutes | Cook time: 1 Hour

Ingredients:

• 1 Red Cabbage
• 2 Tablespoons lard or cooking oil
• 1 cup (250 ml) red wine
• 4 Tablespoons apple cider vinegar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Tablespoons Brown sugar
• 2 Bay Leaves
• 3 Juniper berries
• 1 large tart Apple, small diced
• 3-4 Tablespoons Black or Red Currant Jelly
• 1 Tablespoon Corn Starch (if needed)

Directions:

1. Prepare the Cabbage

• Cut the cabbage into quarters and remove the core.
• Slice into thin shreds, slightly wider than coleslaw. (Image 1)

2. Sauté the Cabbage

• Heat a large pot over medium-high heat and melt the lard.
• Add the cabbage and sauté for 5 minutes, stirring constantly. (Image 2)

3. Add Liquids & Spices

• Stir in the red wine, vinegar, brown sugar, salt, and pepper. (Image 3 & 4)
• Add the bay leaves and juniper berries, stirring to combine. (Image 5)

4. Simmer

• Cover the pot, reduce heat to medium, and cook for 30 minutes, stirring occasionally.

5. Add the Apple & Jelly

• Stir in the diced apple and currant jelly. (Image 6)
• Cover again and cook for another 30 minutes, stirring occasionally. (Image 8)

6. Thicken (If Needed)

• If the cabbage is too watery at the end of cooking, mix 1 tbsp cornstarch with 2 tbsp cold water to create a slurry.
• Stir into the cabbage and simmer for 2-3 minutes until thickened.

7. Adjust & Serve

• Taste and adjust seasoning as needed. Rotkohl should have a perfect balance of sweet and tangy flavours.
• Remove bay leaves and serve warm as a side dish.

Continue to Content

Yield: 6-8 Servings

German Red Cabbage (Rotkohl)

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Rotkohl is a sweet and tangy German red cabbage dish, slow-cooked with apples, red wine, and spices—a perfect side for hearty meats.

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Ingredients

• 1 Red Cabbage
• 2 Tablespoons lard or cooking oil
• 1 cup (250 ml) red wine
• 4 Tablespoons apple cider vinegar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 Tablespoons Brown sugar
• 2 Bay Leaves
• 3 Juniper berries
• 1 large tart Apple, small diced
• 3-4 Tablespoons Black or Red Currant Jelly
• 1 Tablespoon Corn Starch (if needed)

Instructions

1. Remove the outer leaves of the cabbage and cut it in quarters. Remove the core of the cabbage, then slice the cabbage into shreds, slightly wider than for slaw.
2. Heat a large pot over medium-high heat, then add the lard.
3. Add the cabbage and cook it for 5 minutes, stirring constantly.
4. Stir in the wine, vinegar, sugar, salt and pepper.
5. Next, add the Bay Leaf and the juniper berries, stir well to combine.
6. Cover the pot with the lid, reduce to medium heat, and let cook for 30 minutes, stirring occasionally.
7. Add the apple and jelly, then stir together.
8. Cover the pot and cook for another 30 minutes – checking the liquid, and stirring every now and then.
9. If there is a lot of liquid at the end of the cook time, you can mix the Corn Starch with a little cold water to make a slurry, and add it to the cabbage mixture.
10. Season to taste as needed before serving – the flavour should be sweet and tangy.

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Nutrition Information:

Yield:

8

Serving Size:

1 cup
Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 157mgCarbohydrates: 19gFiber: 2gSugar: 12gProtein: 1g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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