German Rotkohl (Braised Red Cabbage with Apple)
I grew up with German Rotkohl (braised red cabbage with apple) on the table, and it's a great example of a peasant dish that we all still make, because it goes so well with any type of meat you're serving. The cabbage turns soft, the apple melts in and adds a nice sweetness to it, and that sweet-sour flavor combo pulls a whole meal together. Plus it's really cheap and ads a lot of nutrition to your meal (which is my favorite combo!).
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Ingredients
- 1 red cabbage about 1–1.2 kg, finely sliced, medium
- 1 onion finely chopped
- 1 apple grated or finely chopped
- 3 tablespoon butter or lard, for a more traditional version - I prefer lard!
- 2 tablespoon sugar you can use as little as 1 tablespoon if you want to, adjust to your taste
- 3 tablespoon apple cider vinegar
- 150 ml water or apple juice for a slightly sweeter version
- 1 bay leaf
- salt
- black pepper
Optional (depending on how traditional you want to go):
- 3 cloves traditional version include it, but I don’t like it
- red wine this depends if i have an open bottle on hand or not, small splash
- cinnamon pinch
Instructions
- Remove the core and slice the cabbage as thinly as you can. The thinner you slice it, the better the texture in the end. Thick pieces stay chewy no matter how long you cook them.
- In a large pot, melt the butter and cook the onion until soft and slightly sweet. No browning here, just gentle cooking.
- Add the cabbage and grated apple and stir everything together. At first, it will feel like way too much cabbage. Give it a few minutes, it cooks down a lot.
- Add: sugar, vinegar, water or apple juice, bay leaf, salt and pepper Stir well, then cover. This balance—sweet and sour—is what you’re aiming for. Not one or the other.
- Simmer gently on low heat for about 45–60 minutes, stirring occasionally. If it looks dry, add a bit more liquid. The longer it cooks, the better it gets. And the next day? Even better.
- Taste and adjust: more vinegar, if it needs brightness; a little sugar, if it feels too sharp. Remove the bay leaf before serving. If using: stir in a bit of red currant jelly for a glossy, slightly richer flavor; or a small splash of red wine at the end
Notes
What actually makes it taste “right”
- Apple is not optional. It softens the flavor and gives natural sweetness
- Don’t rush it. Fast-cooked cabbage doesn’t taste like Rotkohl
- Balance matters more than measurements. You’re always adjusting sweet vs. sour
- It’s better the next day. This is one of those dishes I almost prefer reheated
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Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 86mg | Potassium: 407mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1753IU | Vitamin C: 82mg | Calcium: 73mg | Iron: 1mg
