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How to Make Authentic German Rotkohl (Braised Red Cabbage) with Apples

This traditional German Rotkohl recipe transforms simple ingredients into a flavorful, comforting side dish. The combination of tender red cabbage, sweet-tart apples, and aromatic spices creates a perfect balance that pairs wonderfully with hearty meats or as a standalone vegetarian option. Easy to prepare and packed with nutrients, this dish is sure to become a family favorite.

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Recipe Details

Prep Time

20 minutes

Cook Time

1 hour 15 minutes

Servings

6-8

Difficulty

Intermediate

Simple Summary

Rotkohl (Braised Red Cabbage) with Apples is a classic German side dish that combines the earthy sweetness of red cabbage with the tartness of apples, creating a perfect balance of flavors and a vibrant addition to any meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Servings: 6-8
  • Difficulty: Intermediate

Ingredients

  • 1 large head red cabbage (about 2 lbs), thinly sliced
  • 2 large tart apples (like Granny Smith), peeled, cored, and diced
  • 1 large onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine (optional, can substitute with apple juice)
  • 2 tablespoons sugar
  • 1 bay leaf
  • 2 whole cloves
  • 1 cinnamon stick
  • Salt and freshly ground black pepper to taste
  • 1/4 cup red currant jelly (optional)

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, heat the butter and oil over medium heat until the butter is melted.

  2. Add the chopped onion and sauté for about 5 minutes until translucent.

  3. Add the sliced red cabbage and diced apples to the pot. Stir to combine with the onions.

  4. Pour in the apple cider vinegar and red wine (or apple juice). Add the sugar, bay leaf, cloves, and cinnamon stick.

  5. Season with salt and pepper to taste. Stir everything together well.

  6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, stirring occasionally.

  7. After 1 hour, check the cabbage for tenderness. If it's not yet tender, continue cooking for another 15-30 minutes.

  8. Once the cabbage is tender, remove the bay leaf, cloves, and cinnamon stick.

  9. If using, stir in the red currant jelly until it's fully incorporated.

  10. Taste and adjust seasoning if necessary.

  11. Serve hot as a side dish.

Chef's Notes

  • For a smoother texture, you can add 1/4 cup of grated potato to the cabbage mixture. This will help thicken the sauce as it cooks.
  • To make this dish vegetarian, ensure you use vegetable stock instead of beef stock if adding any liquid during cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The flavors often improve with time, making this a great make-ahead dish.
  • For a sweeter version, increase the sugar to 3 tablespoons or add a tablespoon of honey.
  • If you prefer a tangier flavor, add an extra tablespoon of apple cider vinegar.

Nutritional Info

Per serving (based on 8 servings):

  • Calories: Approximately 120
  • Protein: 2g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Sugar: 14g
  • Fat: 5g
  • Vitamin C: 70% of daily value
  • Vitamin K: 85% of daily value
  • Rich in antioxidants and anti-inflammatory compounds

Serving Suggestions

  • Serve alongside traditional German dishes like schnitzel, bratwurst, or roasted pork.
  • For a vegetarian meal, pair with potato dumplings or spaetzle.
  • This dish goes well with a glass of German Riesling or a crisp apple cider.
  • Garnish with a sprinkle of fresh parsley or a dollop of sour cream for added flavor and presentation.
  • Rotkohl can be served hot or at room temperature, making it perfect for potlucks or holiday gatherings.