Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.
When I started planning this Oktoberfest series a while back, I had originally intended to post my own recipe for Rotkohl* (rhymes with “ricebowl”) today.
But then Mr. B and I went over to visit our old friends Eric and Lurissa* a few weeks ago, where they treated us to a most delicious German feast: sauerbraten, spaetzle, smoked bratwurst, rotkohl, sauerkraut 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 Rotkohl 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 – this was the recipe I wanted to post!
Needless to say, I asked for it immediately, and Eric generously shared what I later learned was a genuine family heirloom with me. As it turns out, Eric’s Rotkohl is an old Prussian version, passed down from his GrandPa, George Lorenz, whose family came from Breslau, Prussia (now Wroclaw, Poland).
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Rotkohl {Sweet & Sour Red Cabbage}
Equipment
Ingredients
Traditional Version
- 3 - 4 slices peppered bacon cut in 1 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
- 1/2 cup cider vinegar
- 1/2 cup packed brown sugar or honey
- Salt and pepper to taste
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
Instructions
- In a large enameled Dutch oven (or other large, heavy bottom pot), sauté bacon until limp but not crisp.
- Add cabbage, onion and apple slices and drizzle olive oil or grape seed oil. Toss to coat with bacon drippings. Cover and simmer until cabbage starts to become limp.
- Add vinegar (red wine vinegar or balsamic vinegar particularly good), brown sugar and remaining spices. Continue simmering, covered ½ hour to 45 minutes, folding over every 10 minutes, the longer you simmer, the better the flavor.
- Taste and adjust spices before serving. Really good leftover and reheated.
Notes
Nutrition
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.
NOTES:
* When I said “old friends,” I meant it! This is me and Lurissa 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.)
What's on Your Oktoberfest Menu?
Hot German Potato Salad
Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!
Rotkohl {German Sweet & Sour Red Cabbage}
Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.
Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms
Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.
Easy Apple Strudel {Apfelstrudel}
Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.
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I do love history with my food! That photo is too cute.
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!
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.
Red cabbage was one of my favourite dishes when I lived in Germany!
This version is so good!
This sounds delicious! I’ll have to give it a try
I had no idea this had so many wonderful flavors in it. I can’t wait to try this.
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!
It’s so good! You really need to try it!
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!
Yumm this looks so tasty! I totally need to try making this.
Delicious! And I love that it is an heirloom recipe.
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!
Yumm! I absolutely love cabbage! Can’t wait to try this recipe out!