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A bowl of homemade German red cabbage (Rotkohl) with a deep purple colour, served with a silver spoon, alongside a gravy boat filled with rich brown sauce on a wooden table.

German Red Cabbage

German Red Cabbage (Rotkohl) is a tangy, sweet, and comforting side dish made with cabbage, apples, and spices.
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine German

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.
    Shed Red Cabbage
  • In a large pot, melt the lard over medium heat and sauté the diced onion until translucent.
    Red Cabbage - Fry Onions
  • Add the shredded cabbage and sauté for 4-5 minutes.
    Add shredded Red cabbage to the pot
  • Add the diced apples, water, bay leaf, cloves, lemon juice, salt, and pepper. Stir well.
    Add apples, spice and lemon juice to Red Cabbage
  • 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.
    Red Cabbage - Rotkohl
  • In a small bowl, mix the cornstarch with cold water to form a smooth paste. Add it to the pot to thicken the dish.
    Thicken with cornstarch.
  • Remove the bay leaf before serving.
Keyword German Red Cabbage, Rotkohl Recipe, Traditional German Red Cabbage