This German Red Cabbage recipe (also known as Rotkohl) is a beloved cheap, healthy traditional side dish, especially popular during festive meals. You’ll often find red cabbage served in German restaurants and at lively festivals like Oktoberfest. It combines the natural sweetness of apples with the earthiness of red cabbage and hints of clove and bay leaf. Perfectly tender and beautifully balanced, this classic pairs wonderfully with hearty mains like Rich German Beef Goulash or Sunday roasts.
Why You Will Love this German Red Cabbage Recipe
- Authentic Taste: This recipe brings the traditional flavours of Germany straight to your table.
- Simple Ingredients: Only a few pantry staples and fresh ingredients are needed.
- Versatile Side: It pairs well with a variety of main dishes, from roasted meats to goulash and rouladen.
- Make Ahead: The flavour improves as it sits, making it ideal for prepping in advance.
This German Red Cabbage (Rotkohl) recipe is a must-try for anyone looking to experience a taste of Germany in their kitchen. With its balance of sweet and tangy flavours, it’s perfect for serving alongside rich, savoury main courses. Give it a try, and don’t forget to share your results!
German Red Cabbage
Ingredients
- 1 large red cabbage
- ¾ tablespoon lard or rendered bacon fat
- 1 onion peeled and diced
- 4-5 Granny Smith apples peeled and diced
- 4-5 whole cloves
- 1 bay leaf
- Juice of 1 lemon
- 1 heaped teaspoon salt and ground black pepper to taste
- ¾ cup 180ml / 6 oz water
- ½ tablespoon cornstarch mixed with 3 tablespoons cold water
Instructions
- Prepare the cabbage by removing any damaged leaves and rinsing it. Using a Cutting Board and a Victorinox Knife, remove the core and finely shred it.
- In a large pot, melt the lard over medium heat and sauté the diced onion until translucent.
- Add the shredded cabbage and sauté for 4-5 minutes.
- Add the diced apples, water, bay leaf, cloves, lemon juice, salt, and pepper. Stir well.
- I recommend simmering the red cabbage for about 20 minutes until tender. Keep in mind that it will continue to cook slightly after you turn off the heat and again when reheating. To prevent it from becoming too soft, allow for this extra cooking time.
- In a small bowl, mix the cornstarch with cold water to form a smooth paste. Add it to the pot to thicken the dish.
- Remove the bay leaf before serving in a serving dish.
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Description: A sturdy surface for shredding cabbage and prepping ingredients. |
Description: Makes slicing red cabbage quick and easy. |
Description: Ideal for gently braising German red cabbage. |
A sturdy surface for shredding cabbage and prepping ingredients.
Makes slicing red cabbage quick and easy.
Ideal for gently braising German red cabbage.
Variations of this German Red Cabbage recipe
- Bacon: Render bacon instead of lard for a smoky version.
- Wine: Add a dash of red wine for a richer flavour.
Frequently Asked Questions
Yes! In fact, the flavours deepen when left to sit, making it even better the next day.
This dish pairs well with roasted meats and roast potatoes or goulash and spätzle.
Absolutely! Store in an airtight container for up to 3 months. Thaw and reheat on the stovetop.
What to Serve with German Red Cabbage
This traditional German red cabbage pairs beautifully with hearty meals. Its sweet and tangy flavour makes it the perfect balance to rich meats.
A Perfect Match for a Sunday Roast
I recently served this red cabbage as part of a relaxed Sunday lunch, alongside a tender lamb pot roast and golden potatoes. The combination works so well , the richness of the lamb with the slight sweetness and acidity of the cabbage creates a beautifully balanced meal.
More Serving Ideas
This red cabbage also pairs wonderfully with:
- Roast beef, Sauerbraten, Rouladen or Goulash
- Pork sausages or bratwurst
- Pork Roast (Schweinebraten) or Pork Chops
- Roast chicken, duck or goose
For a simple but satisfying meal, serve it with buttery potatoes or mashed potatoes to soak up all the flavour.Entertaining Tip
If you’re hosting, this dish is a wonderful make-ahead side. The flavour actually improves over time, making it ideal for relaxed entertaining or a stress-free Sunday lunch.
You Might Also Like These German Classic
Here are a few of my favourite German recipes – ideal for any occasion, from casual get-togethers to special celebrations.
German Meatballs: Juicy, flavour-packed meatballs – perfect with mashed potatoes or warm Potato Salad.
Beef Goulash: A rich and hearty dish with melt-in-your-mouth beef, onions, and paprika.
German butterkuchen recipe: A deliciously simple sheet cake with a buttery, sweet topping.
German Tea Biscuits: Light, crisp, and perfect with a cup of coffee or tea.
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Recipe Source for German Red Cabbage with apples
Inspired by the timeless Dr. Oetker Schulkochbuch – a beloved staple in traditional German kitchens.
A charming reprint of a classic 1952 German school cookbook, filled with traditional recipes that reflect authentic home cooking. This timeless collection offers a glimpse into everyday German kitchens, with simple methods, reliable results, and recipes that have been passed down through generations. Perfect for anyone who appreciates heritage cooking and true, old-fashioned flavour.
I would love to hear from you
If you’ve tried this recipe or have any questions, feel free to share your thoughts!