German Style Red Cabbage Rotkohl
Bring a taste of Germany to your table with this authentic German-Style Red Cabbage, or Rotkohl, a vibrant and flavorful side dish that perfectly balances sweet and tangy notes. This classic recipe features tender, slow-braised red cabbage paired with apples and onions, elevated by a blend of white and apple cider vinegar, a touch of sugar, and fragrant ground cloves. A hint of optional red wine deepens the flavor, while a bay leaf adds a subtle herbal dimension. Perfectly suited as a side for roasted meats, sausages, or potatoes, this comforting dish is ideal for holiday feasts or cozy weeknight dinners. Ready in just over an hour, this traditional German favorite is both simple to prepare and a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 head red cabbage
- 2 medium apple
- 1 large yellow onion
- 2 tablespoons butter
- 3 tablespoons white vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 0.25 teaspoons ground cloves
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups water
- 0.25 cups red wine (optional)
Instructions
Remove any wilted outer leaves from the red cabbage. Cut the cabbage into quarters, remove the core, and finely shred the cabbage using a sharp knife or a mandoline slicer.
Peel, core, and dice the apples into small chunks. Peel and finely chop the onion.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the shredded cabbage and diced apples, mixing well to combine with the onions.
Add the white vinegar, apple cider vinegar, sugar, ground cloves, bay leaf, salt, and black pepper. Stir everything together to evenly coat the cabbage and apples.
Pour in the water and red wine (if using) to help with the braising process. Stir again, and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot with a lid, and let the cabbage simmer for 1 hour, stirring occasionally to prevent sticking and ensuring everything cooks evenly.
After an hour, taste the cabbage and adjust the seasoning with more salt, sugar, or vinegar as needed to achieve a perfect balance of sweet and tangy.
Remove the bay leaf before serving. Serve the warm Rotkohl as a side dish alongside roasted meats, sausages, or potatoes.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 109.9 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 533 mg | 41% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3185 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
