German Red Cabbage (Rotkohl)

This German Red Cabbage aka Rotkohl recipe turns regular run-of-the-mill cabbage into a tender, falvorful, comforting dish with the perfect balance of tang, sweet, and salty. It’s the perfect accompaniment for braised meats or roasts, but so good you’ll want to eat it with a spoon straight out of the pot.

If you’ve ever been to Germany, you’ve definitely tried or at least seen this bright red cabbage somewhere along your travels. Rotkohl is a favorite served on a cozy Sunday family dinner alongside beef rouladen.

I learned how to make this rotkohl from my good friend, Sharon, who also taught me to make beef rouladen. She has been perfecting the recipe for decades! While the ingredient list is quite simple, the technique for making this beautiful dish is what makes it so special. I was lucky enough to learn how to make the perfect German red cabbage straight from the source.

• Red cabbage – While you can use green cabbage if you have to, red cabbage is what’s traditionally used and has a deeper flavor.
• Water
• Vinegar – Use plain white vinegar.
• Bacon – Thick cut, thin cut, applewood smoked, maple; anything you like!
• Brown sugar – You can use white sugar with 1 teaspoon molasses as a substitute.
• Flour – If you need the recipe to be gluten free, use cornstarch instead.
• Salt and pepper – Add a little bit at the beginning, then season to taste once the cabbage is done.
• Onion – I used a white onion. Yellow or red will work. If you don’t want pieced of onion, you can shred it with a cheese grater.
• Apples – Use any type of apple you have handy. I used Gala apples.

Hey, trust me, making this German red cabbage is way easier than you’d think! Let’s dive in.

Alright, first things first, grab that big pot or dutch oven you have. Toss in your shredded red cabbage, sprinkle in some salt, then pour in a cup of water and half a cup of vinegar. Get that mix boiling, then dial down the heat to let it simmer for a bit. Give it about 10 minutes and remember to stir now and then.

While the cabbage is doing its thing, let’s fry up some bacon. Once it’s nice and crispy, save a couple of teaspoons of that bacon fat for later and get rid of the rest. We’ll need it for the sauce.

Now, using the same pan with the reserved bacon fat, mix in your brown sugar and flour. Add in the rest of the water and vinegar, and sprinkle in the salt and pepper. Throw in those diced onions and let them simmer until they’re nice and soft. Shouldn’t take more than 5 minutes.

Alright, now back to our cabbage. If you see any extra liquid there, just drain it out. Pour your delicious sauce over the cabbage, toss in the crispy bacon and those diced apples, and give it all a good stir. You’ll want everything nicely combined. Now, just let it all simmer gently.

Here’s where patience comes in. Let the mix simmer for a good 3-5 hours. Yeah, it’s a bit of a wait, but it’s so worth it! Just check on it every now and then, giving it a good stir. If you notice it’s getting a bit too dry, add splashes of a mix of water and vinegar.

Serve With

3 hours hrs 30 minutes mins

Beef Rouladen

50 minutes mins

Beef Tenderloin

3 hours hrs 15 minutes mins

Braised Lamb Shanks

1 hour hr 10 minutes mins

Meatballs with Mushroom Gravy

Storage

To store, let it cool to room temperature first, then transfer it to an airtight container and pop it in the fridge. It should stay fresh for up to 5 days.

If you’re thinking ahead and want to save some for much later, you’re in luck because this dish freezes beautifully. Just portion it out into freezer-safe bags or containers, press out any excess air, and store in the freezer. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat on the stove until warmed through.

Discover More Delicious Recipes

• Braised Cabbage with Bacon
• Cabbage Bacon Salad
• Romanian Cabbage Rolls
• Cabbage Soup
• Easy Coleslaw Recipe
• German Potato Salad
• Cabbage Roll Casserole

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4.85 from 20 votes

German Red Cabbage

Prep 20 minutes minutes

Cook 4 hours hours

Total 4 hours hours 20 minutes minutes

8

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This German Red Cabbage aka Rotkohl is a heartwarming symphony of flavors. Imagine the sweet allure of apples and brown sugar dancing with the zesty kick of white vinegar, all woven together with savory bacon bits and tender cabbage. A traditional gem that shines in any meal setting, this recipe brings both comfort and culinary delight to the table.

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Ingredients

• ▢ 1 large red cabbage (shredded, about 8-10 cups)
• ▢ 8 slices bacon (diced)
• ▢ ½ cup brown sugar (packed)
• ▢ 4 teaspoon all-purpose flour (all purpose)
• ▢ 2 cups water
• ▢ 1 cup white vinegar
• ▢ 2 teaspoon salt (or to taste)
• ▢ ¼ teaspoon pepper (or to taste)
• ▢ 1 medium onion (diced)
• ▢ 2 apples (diced small, I used Gala)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Add all the cabbage to a large stock pot or dutch oven with the salt, 1 cup of water, and ½ cup vinegar. Bring everything to a boil, then reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally.
• Meanwhile, fry the bacon. Reserve 2 teaspoon of the bacon fat and discard the rest. Drain any liquid off the cabbage after it's done simmering, if needed.
• In the frying pan with your reserved bacon fat over medium heat, stir in the brown sugar and flour. Add the remaining cup of water and ½ cup vinegar. Stir in the salt, pepper, and onion, then simmer for 5 minutes, until the onion softens.
• Pour the prepared sauce into the pot with the cabbage. Add the bacon and apples, then stir to combine. Bring everything up to a gentle boil, then reduce the heat to a low simmer.
• Simmer for 3-5 hours, checking frequently and stirring. Keep a mixture of 3/4 cup water and ¼ white vinegar on hand. Add a splash of this mixture if your cabbage starts to dry out.

Equipment

• 12-inch Cast Iron Skillet
• Mandoline Slicer
• 6 Quart Dutch Oven

Notes

1. Type of Apple: Gala apples were used for this recipe due to their sweetness, but feel free to use other sweet apples like Honeycrisp or Fuji. Avoid tart apples as they can alter the flavor profile.
2. Adjusting Acidity: If you find the dish too tangy, reduce the amount of vinegar slightly during your next cook. Remember, it’s easier to add more vinegar later than to correct an overly tangy dish.
3. Bacon Bits: If you’re in a hurry, store-bought bacon bits can be used as a substitute, but freshly cooked bacon provides a richer flavor.
4. Slicing Cabbage: For even cooking, ensure the cabbage is uniformly shredded. A mandoline slicer can be quite handy for this, but a sharp knife works just as well.
5. Consistency: The longer the cabbage simmers, the softer and more flavorful it becomes. However, if you prefer a bit of crunch, reduce the simmering time.

Nutrition Information

Serving: 1servingCalories: 227kcal (11%)Carbohydrates: 33g (11%)Protein: 5g (10%)Fat: 9g (14%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 15mg (5%)Sodium: 774mg (34%)Potassium: 478mg (14%)Fiber: 4g (17%)Sugar: 24g (27%)Vitamin A: 1615IU (32%)Vitamin C: 84mg (102%)Calcium: 87mg (9%)Iron: 1mg (6%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.