Traditional German Red Cabbage and Apple (Apfelrotkohl)

Delicious German Red Cabbage with the perfect side dish for your Sunday roast. The German Rotkohl is braised with apple and spiced with wintery spices such as cloves and cinnamon. Some traditional German recipes such as Sauerbraten, Beef Rouladen, German Goulash, or duck would not be the same without this easy side dish.

This is a vegetarian dish that can easily be made vegan, by substituting butter with vegetable oil.

It is most famous as a German Christmas Food - as it is the perfect accompaniment with roast goose and potato dumplings. However, in Germany, we eat it all year round.

I am the biggest red cabbage fan. I had to learn how to make braised red cabbage with apples from scratch while living in England. In Germany, you can just buy a frozen ready-made version in the supermarket, but not so in the UK. "Rotkohl" is one of my favorite dishes so I have worked hard at perfecting this German-style Rotkohl recipe.

Jump to:

• What is Red Cabbage called in Germany?
• Ingredients
• How to cut red cabbage
• How to make German Red Cabbage
• Recipe Variations
• What to serve with red cabbage and apples?
• Make Ahead
• Storage Instructions
• Did you try this recipe?
• Recipe

What is Red Cabbage called in Germany?

There are different names according to which region you are in. The most common term for red cabbage is "Rotkohl". You call it "Apfelrotkohl" or "Apfelrotkraut" if the recipe contains apples. You pronounce Rotkohl as an English Speaker as "ROTT-COUL"

"Rot" - is "red" and "Blau" is blue in German. Why this is not called Purple cabbage I have outlined in the section below. "Kohl" means cabbage in English ("Kraut" means the same)

Here are the regional names for Red Cabbage in Germany:

• Rotkohl: Northern Germany (Schleswig-Holstein, Hamburg, Lower Saxony, northern Saxony-Anhalt, Berlin, Brandenburg, Mecklenburg-Western Pomerania, North Rhine-Westphalia), Switzerland
• Rotkraut: Mid and Southern Germany (Saxony, Thuringia, Hessia, Baden, Pfalz, Franconia), East-Austria, Switzerland
• (Rot-/Blau-)Kappes: Nordrhein-Westfalia, Rhineland
•  Blaukraut: South Germany (Württemberg, Bavaria), Austria, Switzerland

Why do we Germans call red cabbage "red" or "blue"? (and not purple cabbage)

Here is some fun trivia for you: In German red cabbage is called “Rotkohl”. However, once red cabbage is cooked it does not really turn red but purple. In some areas of Germany, it is actually called “Blaukraut” – blue cabbage.

The reason the name “red cabbage” stuck was that the German word for purple “Lila” was not really in use until the 18th century. So in some areas of Germany, it is known as “Rotkohl” or “Rotkraut” (red cabbage) and in others “Blaukraut” (Blue Cabbage).

It is probably too late to introduce the name “purple cabbage” (source Wikipedia)

Ingredients

• Red cabbage (shredded- I like to use a food processor or a mandolin. A sharp knife is also sufficient)
• Red wine vinegar – will add sourness to the dish. The chemical reaction between the red cabbage and vinegar will also give it its vibrant colour.
• Apples – see below the notes for which variety works best. It brings a fruity touch to this simple side dish
• Onion – these add to the rich sweet flavours, as they get caramelised in the sugar.
• Brown Sugar- contrasts the sourness of the vinegar

Spices

The spices make this red cabbage side dish really exciting. The flavours are rich.

• Bay leaf
• Cinnamon stick (affiliate link)
• Cloves

My tip for avoiding “speed bumps” (as my friend calls the annoyance of biting into clove seeds while eating) is to put them in a loose tea bag. You can also use spice bags made of linen. This way you can fish them out all at once.

Which apples should I use for this braised red cabbage?

To achieve the sweet and sour red cabbage flavour, it is best to use tart apples.

I would suggest the following varieties for this recipe:

• Braeburn
• Cox
• Granny Smith
• Bramley

German Red Cabbage Essentials (Affiliate Links)

How to cut red cabbage

Firstly, you need to remove the hard stem from the core of the red cabbage. The best way to do this is to quarter the cabbage and then making a vertical cut, where the stem is placed. Now remove the outer leaves of the cabbage. Place the cabbage on the flat side and finely slice it into stripes. Alternativley you can slice the cabbage with a mandolin or food processor using the slicer blade.

How to make German Red Cabbage

To make German-style red cabbage you will have to “braise” it. Basically, it means you fry it in butter before being cooked.

German Red Cabbage Recipe Steps

1. Pour the red wine vinegar over the sliced red cabbage. 
2. In a saucepan, caramelise the onions and apples in the butter with a bit of sugar. 
3. Add the red cabbage and fry just long enough to soften. 
4. Add the water and spices and place a lid on the saucepan. The red cabbage will begin to steam. 
5. Leave it to cook for about an hour, while turning it occasionally. Check that the bottom does not burn.

Can you cook red cabbage in a slow cooker / crock pot? 

Well, I am happy to report you can! I tested it, after having some leftover fresh red cabbage. You may not get the same depth of flavour as if you follow the original recipe step by step but it's still delicious. I am converted, to cooking the red cabbage in the slow cooker (affiliate link)/ crockpot (affiliate link). 

The advantage is that you have the rest of the hobs free for other delicious activities. You can prepare the red cabbage in advance and then forget about it for 5 hours. This is the crockpot (affiliate link) I use and love (affiliate link)

Recipe Variations

Every household has its own German red cabbage recipe. Why don't you give this one a try and then adapt it to your family's tastes? Here are some suggestions

• make vegan red cabbage and apple- by replacing the butter with vegetable oil
• give the dish a meaty flavour by replacing the water with chicken stock instead.
• Slimming World and Weight Watchers red cabbage - I followed this diet a few years ago and had to adapt the recipe. I used fry light to fry the onions and replaced the sugar with organic sweetener.
• Add red wine - for extra flavour.
• Add cranberry sauce (affiliate link) or jelly for extra fruity sweetness
• replace the butter with goose fat for a unique flavour
• add Juniper berries (affiliate link).
• try cooking it with a whole onion spiked with cloves and removing the onion after cooking.
• replace the red wine vinegar with apple cider vinegar or balsamic vinegar.

What to serve with red cabbage and apples?

This sweet and sour spiced cabbage dish complements rich meaty flavours such as duck and goose. These meats are eaten traditionally in Germany during the advent and autumn seasons, which is why it is often associated with Christmas. Roast Duck and Roast Goose taste great with Rotkohl.

Here is a list of dishes that you can serve with red cabbage and apple:

Goulash

Beef Dishes

Starchy Dishes

Make Ahead

This red cabbage side dish is perfect for making ahead. I think it probably tastes better the next day. You can also make it several months in advance if you freeze it once it cools after cooking.

Use a microwave or place it simply on the stove to reheat.

Storage Instructions

In the fridge

The braised red cabbage will stay good in the fridge for up to 4 days. Make sure you keep it in an airtight container. Remove all the spices (cloves, bay leaves and cinnamon stick (affiliate link)) before storing, as otherwise, the flavour intensifies.

In the freezer

Make this recipe in big batches and store it in portions in the freezer. It stays good in the freezer for up to three months. Also, it is a perfect little side dish for a mid-week dinner.

(I first posted this recipe in March 2014 but updated it in March 2023)

Did you try this recipe?

Please leave a rating or a comment below. I would love to hear from you. You can send me an e-mail or comment on Facebook, Instagram or Pinterest.

Why not share our Facebook Group - Homemade German Food & Recipes. Here we chat about German Food and share recipes.

Recipe

Traditional German Red Cabbage and Apple Recipe

Marita

German Red Cabbage is a popular side dish that goes well with hearty meals such as beef rouladen, goulash or roasts. It has an iconic sweet and sour flavour and is cooked with apples and winterly spices.

4.62 from 13 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine German

Servings 4 people

Calories 208 kcal

Equipment

• slow cooker (optional)
• large cooking pot (at least 3 ltr)
• spice bag or loose teabag (optional)

Ingredients

  

0.25x0.5x1x2x

• 1 kg red cabbage 2 lb
• 2 onions approx 150 gr (5 oz)
• 3 tart /sour apples approx 400 gr/14 oz. See notes for which types work best.
• 50 g butter 2 tbsp
• 1 bay leaf
• 4 cloves
• 1 cinnamon stick
• 70 ml red wine vinegar 2.5 fl oz - can be subsituted with cider vinegar
• 125 ml water 4.2 fl oz
• 2 tablespoon sugar
• 1 teaspoon salt

Instructions

 

To cook in a saucepan

• Remove the leaves and stalk from the red cabbage; wash them and cut into fine strips. I suggest shredding them in your food processor to save time. Once transferred into a bowl pour the red wine vinegar over it.
• Peel and finley slice the onions.
• Peel, core and cube the apples. (appox 3 cm cubes)
• In a large saucepan melt the butter on medium heat. Add the onions and fry them until they begin to brown. Now add the sugar and apples and fry until they start to slightly caramelise. Add the cabbage to it and fry for 5 minutes. Continue to stir it to make sure it does not burn.
• Add the bay leaf, cloves, salt, cinnamon stick and water. Place a lid on the pot and leave to steam on a low heat for about 1 hour. Stir it occasionally to ensure the bottom does not burn.
• If you find the cabbage to liquidy mix 1 tablespoon flour with 2 tablespoon of water in a little bowl and add to the cabbage pot.
• Add more sugar or salt to taste.
• Serve immediately or the next day. This dish sometimes tastes even better the next day and freezes well.

To cook in the slow cooker

• Grease the bowl of your slow cooker with some butter.
• Remove the leaves and stalk from the red cabbage; wash them and cut into fine strips. I suggest shredding them in your food processor to save time. Once transferred into a bowl pour the red wine vinegar over it.
• Peal and cube the onions.
• Peal the apples; remove the core and chop into approx. 2 cm cubes
• Add all the ingredients and leave to cook for around 5 hours.

Video

Notes

Storage Instructions

In the fridge

The braised red cabbage will stay good in the fridge up to 4 days. Make sure you keep it in an airtight container. Remove all the spices (cloves, bay leaves and cinnamon stick) before storing, as otherwise, the flavour intensifies.

In the freezer

Make this recipe in big batches and store it in portions in the freezer. It stays good in the freezer for up to three months. Also, it is a perfect little side dish for a mid-week dinner.

Nutrition

Calories: 208kcalCarbohydrates: 50gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 669mgPotassium: 864mgFiber: 10gSugar: 33gVitamin A: 2890IUVitamin C: 153mgCalcium: 160mgIron: 2mg

Keyword Apfelrotkohl, braised red cabbage, German red cabbage, red cabbage apple, red cabbage slow cooker, red cabbage sweet and sour

Tried this recipe?Let us know how it was!