Rot Kohl German Red Cabbage Crock Pot
Discover the comforting, tangy-sweet flavors of traditional German cuisine with this Rot Kohl German Red Cabbage Crock Pot recipe. Featuring tender red cabbage slow-cooked to perfection with apples, onions, and a harmonious blend of white and apple cider vinegars, this dish offers a balance of savory and lightly spiced notes from cloves, allspice, and nutmeg. The low-and-slow crock pot method ensures every bite is infused with rich, complex flavors, while the simplicity of the ingredients makes it both accessible and affordable. Perfect as a vibrant, nutrient-packed side dish, it pairs beautifully with roasts, sausages, or hearty German fare. Ready in just 15 minutes of prep time, this make-ahead recipe is as convenient as it is delicious. Add this timeless classic to your culinary lineup for an authentic taste of Germany that’s sure to impress.
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Recipe Information
Ingredients
- 1 head (about 2 pounds) red cabbage
- 2 medium, peeled, cored, and sliced apple
- 1 medium, thinly sliced yellow onion
- 0.25 cup white vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons butter
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground allspice
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.33 cup water
Instructions
Remove the outer leaves of the red cabbage, then cut it into quarters and remove the core. Slice the quarters thinly to produce shredded cabbage.
Place the shredded red cabbage into the crock pot.
Add the sliced apples and sliced onion to the crock pot on top of the cabbage.
In a small mixing bowl, whisk together the white vinegar, apple cider vinegar, granulated sugar, melted butter, ground cloves, ground allspice, ground nutmeg, salt, black pepper, and water until well combined.
Pour the vinegar mixture over the cabbage, apples, and onions in the crock pot.
Gently mix the contents of the crock pot to ensure the cabbage mixture is evenly coated with the vinegar mixture.
Cover the crock pot with its lid and set it to cook on low for 4 to 5 hours, stirring occasionally if desired.
The cabbage is ready when it is tender and flavors are melded. Taste and adjust seasoning, if needed.
Serve warm as a side dish to roasts, sausages, or other traditional German main courses.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 104.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 478 mg | 37% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2840 mg | 60% | |
*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.
