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    Home » German Recipes

    Traditional German Red Cabbage (Rotkohl)

    October 10, 2014 • Updated: September 30, 2021 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Traditional Prussian Rotkohl (German Red Cabbage)

    Peppery bacon, tart apples, and sweet, warm spices are tossed with thinly sliced red cabbage and braised to perfection. Best German Red Cabbage ever! 


    Some years ago, Mr B and I had the pleasure of sharing an Oktoberfest feast with some old friends, Eric and Lurissa. They treated us to a scrumptious dinner of sauerbraten, spaetzle, smoked bratwurst, sauerkraut, rotkohl, and apple strudel. (I did contribute a pot of Hot German Potato Salad to round out the meal, just in case someone was feeling like they needed more carbs.)

    Every bite of our dinner was delicious, but it was the sweet and sour German red cabbage, or rotkohl (rhymes with "ricebowl"), that really got my attention. Each mouthful was a symphony of smokey, sweetly-spiced notes, with just a hint of sour for balance. No question about it - it was the best german red cabbage ever!

    Needless to say, I asked for the recipe immediately, which Eric generously shared, along with the story behind it. As it turns out, Eric's rotkohl recipe is an old Prussian one, passed down from his GrandPa, George Lorenz, whose family immigrated to the United States from Breslau, Prussia (now Wroclaw, Poland), making this recipe a genuine family heirloom!

    Braised German Red Cabbage

    This post may contain affiliate links, but don't worry - they won't bite.

    Sweet and sour red cabbage makes a perfect side dish for all kinds of Bavarian, German, Prussian foods. We especially enjoy it with sauerbraten, schnitzel, and bratwurst; and it is a staple as part of our annual Oktoberfest celebration. 

    This simple German red cabbage recipe is easy to make, and is even better the day after. This makes it perfect for holidays, when prepping a dish two or three days ahead of time can be a lifesaver!


    Recipe Updated September 30, 2021 (Originally published October 10, 2014)

    How to Make German Red Cabbage with Apples & Bacon

    Gather and prep ingredients. 

    German Red Cabbage ingredients.

    Ingredient Notes & Substitutions

    Cabbage - To slice the red cabbage, first discard the tough outer leaves, and then cut the head in half through the core. Remove the core and then cut it into quarters, and then thinly slice the cabbage using a large, sharp knife or a mandolin. 

    Can I use green cabbage for this recipe? 

    You can use green cabbage; however, you will sacrifice the beautiful purple hues of traditional German rotkohl (literally, "red cabbage"). 

    Bacon - Peppered bacon is optimal for this recipe; however, you can use any bacon for it. If you use a regular, unpeppered bacon, add a little extra freshly ground pepper when you add the brown sugar and spices.

    Apples - Granny Smiths, Jonagolds, Braeburns, and Honeycrisps are all good choices. (We most often use Granny Smiths.)

    Peel, core, and thinly slice the apples. We like the apple pieces to be big enough that they hold up to the braising process. 

    Onions - In keeping with the color scheme, red onions are the best choice for this recipe; however, yellow or sweet onions will but work. 

    One-pot German Red Cabbage Prep

    In a large enameled Dutch oven (or other large, heavy bottom pot), sauté bacon until limp and slightly browned, but not crisp.

    Bacon frying in Dutch oven.
    Add onion and apple slices and toss with bacon and drippings. Sauté for one minute.

    Onions, apples, and bacon.

    Add thinly sliced cabbage and drizzle with 2 tablespoons of olive oil. Use tongs to gently toss everything together. 

    Red cabbage, bacon, onions, and apples.

    Cover and simmer until the cabbage begins to wilt, tossing frequently.

    Cooking down red cabbage, bacon, onions, and apples.

    Add apple cider vinegar, brown sugar, and remaining spices.

    Add the brown sugar and spices to the wilted cabbage mixture.

    Continue simmering, covered for ½ hour to 45 minutes. Use tongs to toss and fold mixture every 10 minutes.

    german red cabbage cooked down.

    The rotkohl is done when it is soft but not mushy. It should still look like cooked cabbage, and have just a bit of a bite. 

    german red cabbage cooked down, ready to serve.

    Taste and adjust spices before serving.

    We always make this German Red Cabbage recipe at least a day before we plan to serve it, because it is always even better the next day. (It can be made up to four days ahead of time!)

    How to Store and Reheating Leftover Rotkohl

    Store leftovers in a non-reactive container (i.e., glass, plastic, stainless, etc.). 

    Leftovers will keep for at least 5 days in the fridge. Reheat in the microwave or over low heat on the stovetop. We do not recommend freezing this dish. 

    Braised German Red Cabbage
    5 from 4 votes

    Traditional German Red Cabbage (Rotkohl)

    Peppery bacon, tart apples, and sweet, warm spices are tossed with thinly sliced red cabbage and braised to perfection in this heirloom red cabbage recipe.
    Print Recipe Pin Recipe
    Course: Side Dish
    Cuisine: German
    Prep Time:30 minutes
    Cook Time:45 minutes
    Fridge Time (optional):1 day
    Total Time:1 day 1 hour 15 minutes
    Servings: 10
    Calories: 156kcal
    Author: Renee

    Equipment

    • 10-inch Enameled Cast Iron Dutch Oven
    • Tongs

    Ingredients

    US Customary - Metric
    Traditional Version
    • 4 slices peppered bacon cut in ¾-inch pieces
    • 1 head red cabbage thinly sliced
    • 1 large red onion thinly sliced
    • 2 medium apples peeled and sliced thin
    • 2 Tablespoons olive oil
    • ½ cup cider vinegar
    • ½ cup packed brown sugar or honey
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon fresh nutmeg
    • ¼ teaspoon ground allspice
    • Salt and pepper to taste

    Instructions

    • In a large enameled Dutch oven (or other large, heavy bottom pot), sauté bacon until limp and slightly browned, but not crisp.
    • Add onion and apple slices and toss with bacon and drippings. Sauté for one minute.
    • Add thinly sliced cabbage and drizzle with 2 tablespoons of olive oil. Use tongs to gently toss everything together. 
      Cover and simmer until the cabbage begins to wilt, tossing frequently.
    • Add apple cider vinegar, brown sugar, and remaining spices.
      Continue simmering, covered for ½ hour to 45 minutes.
      Use tongs to toss and fold mixture every 10 minutes.
    • The rotkohl is done when it is soft but not mushy. It should still look like cooked cabbage, and have just a bit of a bite. 
    • Taste and adjust spices before serving.

    Notes

    How to Store and Reheat Leftover Rotkohl
    Store leftovers in a non-reactive container (i.e., glass, plastic, stainless, etc.). 
    Leftovers will keep for at least 5 days in the fridge. Reheat in the microwave or over low heat on the stovetop. We do not recommend freezing this dish. 

    We always make German Red Cabbage at least a day before we plan to serve it, because it is always even better the next day. (It can be made up to four days ahead of time!)

    Nutrition

    Serving: 1serving | Calories: 156kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 85mg | Potassium: 300mg | Fiber: 3g | Sugar: 18g | Vitamin A: 956IU | Vitamin C: 50mg | Calcium: 52mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    German red cabbage plated with spaetzle, sauerbraten, and german potato salad for Oktoberfest.

    What is the difference between Blaukraut and Rotkohl?

    I had originally been taught to call this Blaukraut. "Rotkohl" and "Blaukraut"are often used synonymously, but they are really two different dishes, as I learned while researching this post. Rotkohl always has among its ingredients an acid, which keeps the cabbage red. Recipes for Blaukraut do not include an acid, which results in a much bluer end product. [Science!] 

    Like Hot German Potato Salad, Rotkohl may be served hot or cold and is even better the next day.

    German Red Cabbage (Rotkohl)

    LurissaWhen I said "old friends," I meant it! This is Lurissa and me in the 1st grade. Eric didn't come to our school for another six years, and it was three years after that before I met Mr. B.

    P.S. Sure, I could have cropped this image shorter, but I love my go-go boots way too much to cut them out of the picture! (Some things never change.)


    THANK YOU so much for being a faithful reader and supporter
    of The Good Hearted Woman. • Be sure to PIN this post!
    Traditional German Red Cabbage (Prussian Rotkohl)

       

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Image Update: September 30, 2021

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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. Clair says

      September 13, 2019 at 12:33 pm

      Yumm! I absolutely love cabbage! Can't wait to try this recipe out!

      Reply
    2. Beth says

      September 12, 2019 at 7:55 pm

      5 stars
      Oh, I love recipes with a great story! I have a friend like your Lurissa and we enjoy getting together and cooking some old time favorites too!

      Reply
    3. Emily says

      September 12, 2019 at 5:49 pm

      Delicious! And I love that it is an heirloom recipe.

      Reply
    4. Bella says

      September 12, 2019 at 3:13 pm

      Yumm this looks so tasty! I totally need to try making this.

      Reply
    5. Annissa says

      September 12, 2019 at 2:24 pm

      5 stars
      There is something so tasty about red cabbage with sweet, sour, and a hint of spice! What a wonderful variation this is. Perfect for fall!

      Reply
    6. Brandy says

      September 12, 2019 at 1:39 pm

      I haven't had this before, but I do love cabbage. I'll be checking out this german sweet sour red cabbage idea for sure. Glad that you opened my eyes to this recip idea. It looks scrumptious!

      Reply
      • Renée ♥ says

        September 12, 2019 at 1:43 pm

        It's so good! You really need to try it!

        Reply
    7. Andrea says

      September 12, 2019 at 1:21 pm

      5 stars
      I had no idea this had so many wonderful flavors in it. I can't wait to try this.

      Reply
    8. Paula @ I'm Busy Being Awesome says

      September 12, 2019 at 12:33 pm

      5 stars
      This sounds delicious! I'll have to give it a try

      Reply
    9. Marta says

      September 12, 2019 at 12:16 pm

      Red cabbage was one of my favourite dishes when I lived in Germany!

      Reply
      • Renée ♥ says

        September 12, 2019 at 12:22 pm

        This version is so good!

        Reply
    10. Correen says

      November 14, 2014 at 9:35 pm

      Made and ate this incredible cabbage dish today. Perfect amount of everything - hands down this recipe beats store bought and is now bookmarked as a fave!! P. S. I used red wine vinegar and slow simmered for a couple of hours while finishing up our sauerbraten.

      Reply
    11. Create/Enjoy says

      October 10, 2014 at 8:15 pm

      Oh, yum, yum, yum! We just got some purple cabbage in our CSA this week, I'll have to try this! I love cooking with bacon fat, the flavor is really nice with stuff like cabbage too. And so nutrient-dense!

      Reply
    12. Catherine says

      October 10, 2014 at 2:54 pm

      I do love history with my food! That photo is too cute.

      Reply

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