Rotkohl (German Braised Red Cabbage with Apple)

About This Recipe

Rotkohl is a fixture of German dinner tables, especially during the colder months, red cabbage cooked down slowly with apple and a splash of vinegar until it turns tender and deeply flavored, its color deepening as it cooks. A touch of sugar balances the vinegar's acidity, while cloves and a bay leaf add warmth without overwhelming the cabbage's own earthy sweetness, the whole dish simmering low and slow for real depth of flavor. Almost always served alongside roasted meats like schweinebraten or sausages, rotkohl's sweet-tart character provides an essential counterpoint to Germany's richer, heavier main courses.

Ingredients

Serves 4

• 1red cabbage(cored and shredded)
• 2 tbspbutter or vegetable oil
• 1onion(diced)
• 2apples(peeled and diced)
• 1/3 cupred wine vinegar
• 2 tbspsugar
• 3whole cloves
• 2bay leaves
• 1 cupwater or stock
• 1 tspsalt

Instructions

1. 1

   Cook the onion

   Melt butter or oil in a large pot and cook onion until softened, about 6 minutes.

2. 2

   Add cabbage and apple

   Add the shredded cabbage and diced apple, stirring to combine.

3. 3

   Add seasonings

   Stir in vinegar, sugar, cloves, bay leaves and salt.

4. 4

   Add liquid

   Pour in water or stock, cover, and simmer 35-40 minutes, stirring occasionally, until the cabbage is very soft.

   Simmer low and slow for the full time — rotkohl's deep flavor and soft, silky texture depend on patient, gentle cooking rather than a quick boil.

5. 5

   Adjust seasoning

   Remove cloves and bay leaves, and adjust the sweet-sour balance to taste.

6. 6

   Serve

   Serve warm alongside roasted meats or sausages.

Variations

• •

  Some regions add a splash of red wine or red currant jelly for extra depth and color.

• •

  Adding a few juniper berries alongside the cloves gives a more traditional, aromatic touch.

• •

  A version with chestnuts added is a festive variation for special occasions.

Storage

Refrigerate up to 5 days in an airtight container; rotkohl often tastes better the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions