Braised German Red Cabbage Recipe (Rotkohl)

This braised German Red Cabbage makes a deliciously simple side dish for almost anything. You can serve it with meat, fish, fried or poached eggs, or as a part of your veggies and grain bowl.

This Rotkohl recipe is very easy to make using budget-friendly ingredients.

What is Braised German Red Cabbage?

Braised red cabbage is an easy side dish that is very popular in Germany and other European countries. In German-speaking parts of Europe, you can find it on the menu of almost any restaurant.

In different parts of Germany, braised red cabbage is known under different names and is called Rotkohl, Rotkraut, or Blaukraut.

Depending on the region, recipes also vary slightly, but in the end, you get a simple braised red cabbage German style.

This popular German side dish is infused with bay leaves, cinnamon, and cloves and has a distinct sweet and sour flavor.

Why You’ll Love This Recipe

Red cabbage (also called purple cabbage or blue cabbage in some regions) is one of those humble vegetables that is often underappreciated, especially here in North America.

And honestly, that’s a shame! It’s not only budget-friendly and easy to prepare, but it’s also packed with nutrients.

Here are a few reasons to give this red cabbage recipe a try:

• Nutrient-rich: Red cabbage is a great source of dietary fiber, plus it’s loaded with vitamins and antioxidants.
• Low glycemic load: The glycemic load of raw red cabbage is 2 (source).
• Naturally sweet when cooked: Many traditional German red cabbage recipes call for sugar, honey, or other sweeteners, but you can absolutely skip the added sugar. Cooking red cabbage with a sweet apple brings out its natural sweetness beautifully—no sugar required.
• Even better the next day: Brased red cabbage actually tastes better after sitting overnight, making it a perfect make-ahead side.

Whether you’re making a cozy German-inspired dinner or just looking for a new veggie side, braised red cabbage is simple, delicious, and worth revisiting.

Ingredient Overview

Here are the ingredients you will need to make German red cabbage:

The Main Ingredients:

• Red cabbage: Choose firm, compact cabbage heads that feel heavy for their size. Remove wilted outer leaves before cutting the cabbage. You can freeze the leaves and other bits and pieces you won’t be cooking and use them to color Easter eggs.
• Vegetable broth: Use low-sodium or no-salt-added mild-tasting vegetable broth to make sure it doesn’t overpower the dish.
• Onion: Onions pair well with red cabbage and add notes of savory flavor to the dish. Make sure to thinly slice them and cook in olive oil until they start to caramelize.
• Olive oil: Use mild olive oil or avocado oil. Many traditional recipes call for duck or goose fat or bacon. You can use those if you aren’t making a vegan version.
• Apple cider vinegar: The vinegar helps to maintain the vibrant color and balances the sweetness of the apples.
• Apples: Use sweet apples if you want to follow my recipe and make it without sugar. If you plan to add sweeteners, you can use sour apples such as Granny Smith to enhance that sweet and sour flavor.
• Spices: The traditional spices usually used to prepare German red cabbage are bay leaf, cinnamon, and cloves.

Optional Ingredients:

• Cornstarch, potato starch, or flour: If you prefer the red cabbage to be a little bit creamy, you can add a thickener at the end of cooking. Usually, you would only need about one tablespoon.
• Bacon: If you aren’t making a vegan option, you can add some bacon to the red cabbage.
• Juniper berries: These dried berries are popular in European cuisine. They enhance the unique flavor of German red cabbage and emphasize the sweet and sour notes of the dish. If using, add them at step #4 together with the other spices.
• Red wine and red wine vinegar: Many traditional recipes call for red wine and/or red wine vinegar instead of apple cider vinegar.
• Brown sugar: If you decide to add sugar to the red cabbage, you will only need about 1 tablespoon. Add it at step #2 together with salt and vinegar.
• Red currant jam or raspberry jelly: A popular way to finish up red cabbage is to add some jam or jelly. Add it as the last step at the very end of cooking.

How to Make Braised German Red Cabbage

Here are the step-by-step instructions on how to make this recipe:

Step 1. Prepare the cabbage.

Remove any wilted or dry outer leaves. Cut the cabbage in half and remove the tough core. Shred the cabbage as thinly as possible. Use a mandoline slicer if you have one.

Step 2. Massage the cabbage.

Place the shredded raw cabbage in a large bowl. Sprinkle with salt and pour the apple cider vinegar over it.

Using your hands, gently massage the cabbage for about 1 minute. You’ll notice the cabbage changing color and softening slightly. (Tip: Red cabbage can stain your hands and nails—wear gloves if preferred.) Set aside for 5 to 10 minutes.

Step 3. Sauté the onion.

Meanwhile, heat the olive oil in a large pot or deep pan over medium heat. Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until the onion begins to caramelize.

Step 4. Add all the ingredients and cook.

Transfer the prepped cabbage to the pot. Add the sliced apples, cinnamon stick, bay leaf, whole cloves, and vegetable stock. Toss everything together to combine.

Once the mixture is heated through, reduce the heat to low. Cover and simmer for 30–40 minutes. Check occasionally to ensure there’s enough liquid and add a bit more stock or water if needed.

Step 5. Finish and serve.

When the cabbage is tender and cooked through, remove from heat. Taste and adjust seasoning with salt and pepper if needed. Cover the pot again and let it rest for about 10 minutes before serving.

Recipe Video

Here is the recipe video to help you make it:

How Do You Serve German Red Cabbage?

Traditionally, this classic German side dish is served around Christmas, usually with roasted poultry.

It’s a perfect dish to prepare for any dinner party around the holidays because it can be cooked a day ahead.

But you don’t have to wait for the holidays to make a batch of German red cabbage. Make it as a meal prep and enjoy it for dinner with meat, fish, chicken, or as part of a grain-and-veggie bowl.

Braised cabbage tastes best when it’s warm.

Storing & Reheating

Storing – Braised German red cabbage keeps very well in the fridge. In fact, it tastes better the next day, so you can make it ahead and enjoy for a few days for lunch or dinner.

Store it in the refrigerator in a glass airtight container for up to three days. Remove all the spices if you intend to store it for longer than a day.

Reheating – You can reheat the cabbage on the stovetop over medium heat.

Make sure to stir it from time to time so that it heats evenly. If you notice that it becomes too dry, add a couple of tablespoons of liquid.

Individual portions can also be reheated in the microwave.

More Vegetable Side Dishes

For more healthy side dish ideas, check out these recipes:

• Instant Pot Steamed Vegetables
• Peas and Carrot Recipe
• How to Cook Rutabaga
• Roasted Root Vegetables
• How to Cook Butternut Squash
• Oven Roasted Cauliflower