Sweet and Sour German Red Cabbage
There’s a certain magic in the way the aroma of this German red cabbage fills a room, a fragrant tapestry of sweet, sour, and savory notes that evokes warmth and tradition. For me, Rotkohl, the quintessential German sweet and sour red cabbage dish, is one that reminds me of German restaurants we went to growing up. My first memories of Rotkohl date back to visits to the Alpenhof Restaurant in Reading, Pennsylvania. It was a family favorite—a cozy place where we gathered to enjoy plates brimming with hearty German classics. Among the bratwurst, schnitzel, and spaetzle, Rotkohl always had its place, a ruby-hued beacon of comfort and nostalgia.
What is German Red Cabbage?
Even as a kid, I loved how something as simple as cabbage could transform into such a vibrant, flavorful dish. The scent alone could transport me—the tang of vinegar mingling with the warmth of cloves, allspice, and bay leaves. That aroma filled the air like an invitation to gather around the table, promising a meal that would warm both body and soul.
Rotkohl is a dish deeply rooted in tradition, often gracing German tables during holidays, family gatherings, and Sunday dinners. It pairs beautifully with roasted meats, duck, goose, or even a simple schnitzel. The secret lies in the perfect balance of flavors—sweet from apples and sugar, sour from vinegar, and savory from spices. Over time, I’ve experimented with different recipes, but the essence remains the same.
I’m willing to bet that there are as many varieties in Germany as there are varieties of potato salad. Some families add red wine or apple juice to the pot, while others include raisins or bacon. For me, it’s all about keeping it simple yet flavorful, with just a hint of sweetness to balance the acidity. The recipe I’m sharing today is one I’ve refined over the years, inspired by those early memories at Alpenhof and my own explorations in the kitchen.
Whether you’re new to Rotkohl or revisiting an old favorite, this recipe is sure to bring a little bit of German tradition to your table. It’s the kind of dish that invites you to slow down, savor the moment, and appreciate the simple pleasures of cooking and sharing a meal. One of my favorite ways to eat it is with Rouladen and Spaetzle. There’s something about the salty and tangy Rouladen that goes so well with the sweet and sour of the German red cabbage.
German Red Cabbage Ingredients
1 medium red cabbage (about 2 lbs), thinly sliced
1 large apple, peeled, cored, and grated
1 medium onion, finely chopped
2 tbsp unsalted butter or vegetable oil
2 tbsp sugar
1/4 cup apple cider vinegar
1/2 cup apple juice or water
1/2 tsp ground allspice
1/2 tsp ground cloves
1 bay leaf
Salt and pepper to taste
Instructions
Preparing the Cabbage
- Remove any tough outer leaves from the cabbage, then cut it into quarters and remove the core. Thinly slice the cabbage using a sharp knife or a mandoline.
- Grate the apple and finely chop the onion. Set aside.
Cooking the Rotkohl
- Heat the butter or oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the sugar and cook for another minute until the sugar dissolves and begins to caramelize slightly.
- Add the sliced cabbage, grated apple, vinegar, and apple juice or water to the pot. Stir well to combine.
- Season with allspice, cloves, bay leaf, salt, and pepper. Mix thoroughly.
Simmering the Dish
- Cover the pot with a lid, reduce the heat to low, and simmer for 40–50 minutes, stirring occasionally. If the mixture seems dry, add a splash of water or apple juice as needed.
- Taste and adjust the seasoning, adding more vinegar or sugar to achieve the perfect balance of sweet and sour.
Finishing Touches
- Once the cabbage is tender and the flavors have melded together, remove the bay leaf and cloves (if using whole ones).
- Serve warm as a side dish to roast pork, duck, sausages, or schnitzel.
Rotkohl is even better the next day, as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Enjoy this dish with the ones you love, and let its aroma fill your home with warmth and tradition, just as it has mine.
Rotkohl – German Red Cabbage
Ingredients
- 1 medium red cabbage about 2 lbs, thinly sliced
- 1 large apple peeled, cored, and grated
- 1 medium onion finely chopped
- 2 tbsp unsalted butter or vegetable oil
- 2 tbsp sugar
- 1/4 cup apple cider vinegar
- 1/2 cup apple juice or water
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1 bay leaf
- Salt and pepper to taste
Instructions
Preparing the Cabbage
- Remove any tough outer leaves from the cabbage, then cut it into quarters and remove the core. Thinly slice the cabbage using a sharp knife or a mandoline.
- Grate the apple and finely chop the onion. Set aside.
Cooking the Rotkohl
- Heat the butter or oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the sugar and cook for another minute until the sugar dissolves and begins to caramelize slightly.
- Add the sliced cabbage, grated apple, vinegar, and apple juice or water to the pot. Stir well to combine.
- Season with cinnamon, cloves, bay leaf, salt, and pepper. Mix thoroughly.
Simmering the Dish
- Cover the pot with a lid, reduce the heat to low, and simmer for 40–50 minutes, stirring occasionally. If the mixture seems dry, add a splash of water or apple juice as needed.
- Taste and adjust the seasoning, adding more vinegar or sugar to achieve the perfect balance of sweet and sour.
Finishing Touches
- Once the cabbage is tender and the flavors have melded together, remove the bay leaf and cloves (if using whole ones).
- Serve warm as a side dish to roast pork, duck, sausages, or schnitzel.
