German Red Cabbage

4.85 from 20 votes

German Red Cabbage

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.

Prep Time20

Cook Time4

Total Time4 20

Course: Salad, Side Dish

Cuisine: European, German

Keyword: german red cabbage, Rotkohl

Servings:

Calories: 227kcal

Author: Joanna Cismaru

Equipment

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

US Customary - Metric

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.

Video

Notes

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.
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.
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.
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.
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