This German red cabbage recipe is one of my favorite traditional side dishes because it transforms simple vegetables into something deeply flavorful and comforting. I slowly braise red cabbage with apples, spices, vinegar, and wine until it becomes tender, glossy, and perfectly balanced between sweet and sour. It always feels like a timeless dish that works just as well for everyday meals as it does for special occasions.
Why You’ll Love This Recipe
I love this recipe because it delivers bold flavor with very simple ingredients and techniques. The cabbage becomes rich and tender while soaking up the sweet, tangy braising liquid. I also appreciate how flexible it is, since small adjustments to sweetness or acidity are easy. It’s a reliable side dish that pairs beautifully with many main courses and tastes even better after resting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
¼ cup neutral oil or clarified butter
1 red onion, peeled and thinly sliced
2 Granny Smith apples, peeled, cored, and thinly sliced
1 head red cabbage, cored and thinly sliced
¾ cup dry red wine
2 teaspoons granulated sugar
4 whole cloves
2 bay leaves
3 tablespoons red wine vinegar
2 cups water
2 tablespoons currant jelly
coarse salt to taste
cracked black pepper to taste
Directions
I begin by heating the oil or clarified butter in a large pot over medium heat. Once hot, I add the sliced onions, season lightly with salt, and cook them until they soften and begin to brown. I lower the heat slightly and continue cooking until the onions are nicely caramelized.
I stir in the apples and cook them for a few minutes until they start to soften. Next, I add the red cabbage, season again with salt, and sauté briefly to help it break down.
I pour in the red wine and let it cook until most of the liquid has reduced. After that, I add the sugar, cloves, bay leaves, vinegar, and water, stirring everything together. I cover the pot and let the cabbage simmer gently until tender.
Once the cabbage is soft, I remove the lid and continue cooking until most of the remaining liquid has reduced to just a few tablespoons. I remove the cloves and bay leaves, stir in the currant jelly until fully melted, and finish by adjusting the seasoning with salt and pepper before serving.
Servings And Timing
I usually get about 6 servings from this recipe. Preparation takes around 20 minutes, and the total cooking time is approximately 1 hour and 10 minutes. I like to start this dish early, since it simmers gently and doesn’t require constant attention.
Variations
I sometimes replace the granulated sugar with light brown sugar for a deeper sweetness. When I want a more aromatic flavor, I add spices such as a cinnamon stick, star anise, or juniper berries. If I don’t want to use wine, I substitute grape juice for a milder but still flavorful result.
Storage/Reheating
I store leftover red cabbage in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. To reheat, I warm it in a pan over medium heat with a small amount of oil or butter, stirring occasionally, until heated through and adjusting seasoning if needed.
FAQs
Can I make this recipe ahead of time?
I often make it a day in advance because the flavors deepen as it rests, making it even better the next day.
What type of cabbage should I use?
I always use fresh red cabbage, either whole or pre-shredded, as long as it’s crisp and vibrant.
Can I adjust the sweetness?
I adjust the sweetness by adding a little more or less sugar or jelly until it tastes right to me.
Does this recipe need to be stirred often?
I stir occasionally during simmering, but it mostly cooks gently on its own.
What meals pair well with this dish?
I like serving it with roasted vegetables, hearty grain dishes, or classic comfort-style mains.
Conclusion
This German red cabbage recipe is a dependable and flavorful side dish that I love making again and again. I enjoy how the cabbage becomes tender and vibrant while absorbing all the sweet and tangy flavors. It’s a comforting, classic recipe that always earns a place on my table.
This traditional German red cabbage (Rotkohl) is a sweet-and-sour braised dish made with red cabbage, apples, onions, red wine, and spices. It’s tender, vibrant, and full of rich flavor—perfect as a classic side for everyday or festive meals.
Total Time:1 hour 30 minutes
Yield:6 servings
Ingredients
¼ cup neutral oil or clarified butter
1 red onion, peeled and thinly sliced
2 Granny Smith apples, peeled, cored, and thinly sliced
1 head red cabbage, cored and thinly sliced
¾ cup dry red wine
2 teaspoons granulated sugar
4 whole cloves
2 bay leaves
3 tablespoons red wine vinegar
2 cups water
2 tablespoons currant jelly
Coarse salt, to taste
Cracked black pepper, to taste
Instructions
Heat oil or clarified butter in a large pot over medium heat.
Add sliced onion, season lightly with salt, and cook until soft and beginning to brown.
Lower the heat and continue cooking the onions until caramelized.
Stir in sliced apples and cook for 2–3 minutes until slightly softened.
Add red cabbage and a pinch of salt; sauté briefly to begin softening.
Pour in red wine and cook until reduced by half.
Add sugar, cloves, bay leaves, red wine vinegar, and water. Stir to combine.
Cover and simmer gently for about 45–50 minutes, stirring occasionally, until the cabbage is tender.
Uncover and continue simmering until most of the liquid is reduced.
Remove bay leaves and cloves. Stir in currant jelly until melted and glossy.
Adjust seasoning with salt and pepper. Serve warm.
Notes
Use brown sugar for deeper flavor or grape juice instead of wine for a non-alcoholic version.
Add cinnamon, star anise, or juniper berries for extra aromatic depth.
Let the dish rest or chill overnight for even better flavor the next day.
Pairs well with roasted meats, root vegetables, and hearty grains.
Freezes well for up to 3 months; reheat gently before serving.
