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Sweet and Sour German Red Cabbage

Sweet and Sour German Red Cabbage


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This sweet-and-sour red cabbage makes an easy side dish for any German meal. Just four ingredients and ready 30 minutes! Great with sausages or pork chops.

Photography Credit:Elise Bauer

A reader emailed the other day asking if I was Austrian on account of all the sauerkraut and cabbage recipes on Our Site.

My father’s grandparents on both sides were from Austria and he grew up with many traditional German and Austrian dishes and a love for cooked cabbage in all forms.

A Simple Red Cabbage Recipe

This classic German red cabbage recipe is one of our favorite ways to prepare red cabbage—sautéed with butter, sprinkled with sugar and balsamic vinegar and simmered until tender. The sugar and balsamic vinegar give the sautéed cabbage a delightful sweet and sour glaze.

When the holidays come round, we take the cabbage up a notch, adding chopped apples, onions, and if we have them, roasted chestnuts. It’s wonderful served alongside pork chops or a pork roast!

How to Cut Red Cabbage

This recipe calls for half a head of thinly sliced red cabbage. The best way to prepare it is to cut the head of cabbage in half through the core, then cut one of the halves in to quarters (save the remaining half for another recipe). Then thinly slice the cabbage from the top down to the core. The core is tougher than the cabbage leaves, but if you want, you can thinly slice it as well and include it.

What to Serve with German Cabbage

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

Storing and Reheating Leftovers

Leftovers will keep for about 5 days in the fridge. Reheat them in the microwave or over low heat in a skillet on the stovetop. This recipe does not freeze well, and we don’t recommend it.

Ideas for Your Leftover Half-Head of Cabbage

  • Braised Red Cabbage with Chestnuts
  • Crispy Fish Tacos with Red Cabbage Slaw
  • Citrusy Cabbage Salad with Cumin and Coriander
  • Roasted Cabbage with Bacon Gremolata

Updated January 6, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Sweet and Sour German Red Cabbage Recipe

Ingredients

  • 1/2 large red cabbage, sliced 1/4-inch thick
  • 2 tablespoon butter
  • 2 tablespoon sugar
  • 1/4 cup balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper

Method

1 Sauté the cabbage: Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.

2 Add seasonings and simmer: Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.

Cover and simmer until the cabbage is completely tender, stirring often, about 30 minutes total. Season to taste with salt and pepper.

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German Red Cabbage: Oktoberfest Food

Authentic German red cabbage is a sweet and sour recipe that is often served as a side dish during Oktoberfest. It&rsquos easy to make with just a few simple ingredients and is a different side dish for pork chops, chicken, sauerbraten or any of your favorite meat dishes!

With Oktoberfest fast approaching I&rsquove been making some traditional German recipes to have ready for the holiday. Rotkohl, or German Red Cabbage is one of my husbands favorite dishes from his childhood so I knew it would go with the German Sauerbraten we make often.


Featured in this Recipe

Remove outer wilted leaves and rinse under cold water. Shred or chop (do not use core).

In a heavy pot or Dutch Oven combine cabbage and apple, 1 cup of hot water and the rest of ingredients except onion. Cover and bring to a boil.

Let boil for 10 min add more water if necessary. Bury onion in center of pot covering with cabbage mixture simmer for 15 min.

Stir and taste, should be more sweet than sour. Adjust seasonings if necessary.

Let simmer for 1 hour stirring occasionally. Mixture should be slightly juicy.

Remove onion make sure all cloves are still in onion.

Slightly thicken with corn starch if desired before serving or cooling. Enjoy!!


German Cabbage

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German Cabbage is an easy traditional side dish that’s sweet and slightly sour made with red cabbage, butter, apples, vinegar, sugar, and ground cloves.

This is an easy and delicious Side Dish that adds a lot of unique flavor to any dinner. It has classic German flavors just like our recipe for German Potato Salad, and is great to make with roasts and other comforting dinner dishes.

GERMAN CABBAGE

German Cabbage, or Rotkohl, is a traditional German dish that you can find in pretty much any German restaurant. It takes simple red cabbages and transforms it into a tender, buttery, and slightly sweet dish. Although cabbage is somewhat bitter, it easily takes on the flavors of the ingredients it’s cooked with. Because of this, German Cabbage comes out with a mixture of sweet and sour taste from the green apples, vinegar, butter, and sugar it’s cooked with.

On top of absolutely bursting with taste, German Cabbage is also full of nutrients. It’s low in fat, high in fiber, and packed with vitamins. Cabbage also helps prevent heart disease and reduces inflammation. Cooking this incredibly healthy veggie slowly with other delicious ingredients makes it a great way to sneak some health food into your meals.

WHAT TO SERVE GERMAN CABBAGE WITH

German Cabbage is such a simple side dish to serve with any dinner recipe. Although it takes quite a while for the cabbage to cook and become tender, most of that time you don’t even have to be in the kitchen.

As long as you’re coming back to stir it occasionally, the cabbage will come out great with minimal effort. Just toss the simple ingredients together, bring to a boil, then cover and cook. That’s all it takes to make Sweet and Sour Cabbage that will bring a lot of dynamic to any dinner.

Traditionally German Cabbage is served with beef roasts like a traditional German Sauerbraten or Slow Cooker Roast Beef. However, you could serve it with any number of your favorite dinner dishes like Smothered Pork Chops, Roasted Turkey Breast, or Baked Rosemary Chicken. Essentially any savory meat dish will pair beautifully with German Cabbage.


Sweet and Sour German Red Cabbage

Calling all bacon lovers! This cooked red cabbage recipe includes bacon, which gives it richness. Its beautiful jewel tone is a nice addition to your table any time of year. And this recipe serves 12, which makes it a front-runner for entertaining. Want to learn more about German Sweet and Sour Cabbage? Visit our Blog Comments & Tips below!

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

SWEET AND SOUR GERMAN RED CABBAGE

Ingredients

  • 1 head red cabbage, large (shredded)
  • 2 tart apples (peeled, cored, roughly chopped)
  • 3 strips bacon (diced)
  • ½ cup sugar
  • ½ cup apple cider vinegar
  • Salt to taste

Instructions

  1. Shred red cabbage using a standing grater.
  2. Peel, core, and roughly chop the apples.
  3. Dice bacon, then fry in a pan over medium heat until the bacon is cooked (about 7 minutes).
  4. Add the shredded cabbage to the pan with the cooked bacon, and stir with a wooden spoon to coat the cabbage with bacon grease.
  5. Add the apples, sugar, apple cider vinegar, and salt, and cook, stirring frequently, until the cabbage is tender (about 30 minutes). Once the cabbage is cooked, serve warm.

Notes:

  1. In some locations you may be able to buy pre-shredded red cabbage in your produce department. If you are able to do so, this will cut off 10-15 minutes of preparation time. However, pre-shredded cabbage is typically not as fresh and flavorful as fresh shredded cabbage.
  2. This recipe can be made up to 2 days ahead of time, kept in an airtight container in the refrigerator, and reheated in the microwave or on the stovetop before serving.

Nutrition Facts

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

Did you make this recipe?

Step by Step Instructions

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

Shred 1 large red cabbage using a standing grater.

Peel, core, and roughly chop 2 tart apples.

Dice 3 strips of bacon, then fry in a large pan or Dutch oven over medium heat until the bacon is cooked (about 7 minutes).

Add the shredded cabbage to the pan with the cooked bacon, and stir with a wooden spoon to coat the cabbage with bacon grease.

Add the apples, ½ cup sugar, ½ cup apple cider vinegar, and salt (to taste), and cook, stirring frequently, until the cabbage is tender (about 30 minutes). Once the cabbage is cooked, serve warm.

In some locations you may be able to buy pre-shredded red cabbage in your produce department. If you are able to do so, this will cut off 10-15 minutes of preparation time. However, pre-shredded cabbage is typically not as fresh and flavorful as fresh shredded cabbage.

This recipe can be made up to 2 days ahead of time, kept in an airtight container in the refrigerator, and reheated in the microwave or on the stovetop before serving.

VIDEO

How to Make Sweet and Sour German Red Cabbage - Quick Tutorial

Blog Comments & Tips

A beautiful jewel of a side dish!

This Sweet and Sour German Red Cabbage recipe is from my husband’s German grandmother. She was born while her parents were visiting the U.S. and thus has dual citizenship. She was raised in Germany and left the country as a teenager during World War II. Later she married a man from Wisconsin and became a dairy farmer. She still lives on this now-retired farm, and we make sure to visit every time we are in the state. She always makes us amazing farm meals filled with wonderful home cooked dishes, and this Sweet and Sour German Red Cabbage recipe is one of our favorites.

This side dish looks and smells amazing. It definitely appeals to the senses. If you think you don’t like cabbage, give this a try because it is very different from most other cabbage dishes out there. The red cabbage is so beautiful as it cooks, and the addition of cider vinegar (an acid) results in the lovely jewel-toned fuchsia color of the finished dish. This dish has a sweet aroma laced with the heavenly scent of bacon. I know my family and I can never stop at just one serving!

This Sweet and Sour German Red Cabbage is evocative of midwestern farm meals, Friday night fish fry (a staple in Wisconsin), and German restaurants. It goes well with simply prepared meats, especially steak, chicken, and pork chops (try our Rosemary Garlic Pork Chops - recipe coming soon!), and other vegetable side dishes such as potatoes, corn, and green beans. It would also be a nice addition to warm sandwiches in which you might otherwise use sauerkraut but would prefer a sweeter option.

This recipe makes enough for a crowd, which makes it great for entertaining. It is surprising how much one head of red cabbage can produce! And, it can be made in advance (see Note #2 on the Recipe Card and Step by Step instructions above).

Now you have the recipe, ingredients, and equipment, but how to you ensure the best results from our recipe?

Our 5 tips to making good Sweet and Sour German Red Cabbage:

Hand shred your cabbage. It may be tempting to buy pre-shredded cabbage or to try to finely slice with a knife, but this side dish truly cooks better if the cabbage is shredded.

Use fresh cabbage. There are prepackaged options at the grocery store, but they usually do not produce as tasty of a dish.

Be sure to use tart apples, such as a granny smith apple. Tart apples tend to cook down better and have a little extra acid that works well in this side dish.

Use thick sliced smoked bacon for that extra oomph! We like Applewood smoked bacon, which really goes well with the flavors in this dish.

Fully cook the cabbage. The cabbage should be soft and caramelized in the bacon grease and should have no crunchy pieces.

Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.

Pimp Our Recipe:

Make It Keto: Omit the sugar and apples. This will change the sweetness a little, but you will still have great flavor from the bacon.

Make It a Meal: Stir in 2 cups of pre-cooked cubed pork, ham, or chicken to create a kind of hash, or serve with eggs.

Make It Vegan: Omit the bacon, and caramelize the cabbage in ¼ cup of vegetable oil.

Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube!


Easy German Red Cabbage

This authentic sweet and sour cabbage is a quick and easy side dish. Add chopped apples, chestnuts, or walnuts for a tastier variation on the original. Serve it as a side dish with beef, chicken or even sausage. 

Serve this delicious cabbage on the side of a full German-inspired menu. 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, sliced
  • ½ head red cabbage, sliced
  • ¾ cups water
  • ½ cup cider vinegar
  • ¼ cup sugar or honey
  • ½ teaspoon pepper
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Preparation

1. Heat evoo in a large pan or pot on low. Add onions and sauté for 3 to 5 minutes, until softened and translucent.

2. Add cabbage, water, vinegar, honey or sugar, pepper, cloves and salt. Cook on low 30 minutes. Serve as a side dish for chicken or beef dishes.


A Simple Red Cabbage Recipe

This classic German red cabbage recipe is one of our favorite ways to prepare red cabbage—sautéed with butter, sprinkled with sugar and balsamic vinegar and simmered until tender. The sugar and balsamic vinegar give the sautéed cabbage a delightful sweet and sour glaze.

When the holidays come round, we take the cabbage up a notch, adding chopped apples, onions, and if we have them, roasted chestnuts. It’s wonderful served alongside pork chops or a pork roast!


What's the best way to cut red cabbage?

  • The first thing to realize when cooking with any red cabbage recipes is that you'll end up with red fingers if you're not careful. Red cabbage can be used to dye yarn and Easter eggs! So, unless you want purplish-red fingers, wear some disposable gloves while shredding/cutting the cabbage.
  • Remove any outer wilted leaves. With a good sharp knife, cut off the root end and cut the cabbage in half through the stem. Cut cabbage into quarters and diagonally cut out the core. Then, thinly slice the cabbage from the top end to the bottom. You ca also shred the cabbage using a mandoline, cheese grater, or food processor. I don't bother to use a "kitchen gadget" for this, because it goes quickly enough just using a knife.
  • Be careful though, if you're working on a "plastic-type" cutting board. It, too, will stain red. On a wooden board, the red color normally washes off easily, but if you are concerned you may ruin a good butcher-block type board, just use a cheapie plastic one.

What Is Rotkohl

Rotkohl is a German Braised Red Cabbage that has a distinctive sweet and sour taste. It is one of the most popular German side dishes, often served with meats and potatoes. Some cooks add bacon and some would don’t. Often, if the bacon is added it’s at the beginning of the cooking process so that the cabbage is braised with the bacon.

Personally, I prefer crunchy bacon and that’s why I fried it up at the end and then added it on top of my cabbage. Some would argue that traditional Rotkohl would not have any bacon at all, so use your own discretion here.

In my house, in order to serve a braised cabbage that will be eaten and enjoyed, it needs to be infused with bacon.

I also used butter to sauté the onions at the beginning of the cooking process, but If you want to make Rotkohl vegan, use oil instead of butter and obviously skip the bacon.

What Gives Rotkohl Its Distinctive Sweet and Sour Taste

Braised red cabbage is very popular in Europe – most of the countries have their own variations. I Poland it would be braised with some onions and finished up with a splash of vinegar and most likely it would be thickened up with a flour-based roux. My Mom would always sprinkle some dill on top it too, but not everyone does this. However, the Polish version of red braised cabbage is not sweet at all.

German red cabbage is cooked with an apple and some sugar. Sometimes cherry preserves are added to it too. This gives the cabbage its sweetness. I braised mine with some apple cider in addition to water, which gave this cabbage an additional boost of flavor.

And to amplify the sour flavor, there’s vinegar added to this German cabbage. Some people would add it at the beginning and let all the flavors marry together during the braising process. I used apple cider vinegar and added it at the end of the cooking. You’ll definitely be surprised at how much color a splash of vinegar brings to the otherwise dull red cabbage.

What Ingredients are Needed to Make Braised Cabbage German Style

Here’s a list of ingredients that you’ll need to gather in order to make this awesome braised cabbage. In fact, you may find some of them in your pantry already. All the optional ingredients are fantastic to add but don’t stress it if you don’t have them or don’t want to use them. Your cabbage will be delicious without them too.

  • Red Cabbage
  • Onions
  • Apple
  • Butter
  • Spices: Bay Leave, Allspice, Clove, and optional Juniper Berries
  • Sugar
  • Salt & Pepper
  • Apple Cider and Water or Vegetable Broth, for braising
  • Apple Cider Vinegar
  • Bacon (Optional)
  • Dill (Optional)
  • Cherry Preserve (Optional).

How to Make German Braised Cabbage (Rotkohl)

Step 1: Chop your onions, apple, and cabbage.

Step 2: Heat up your butter in the braising pot add onions and sauté for about 5 minutes, until translucent.

Step 3: Add cabbage, apple, and spices (sugar, salt, pepper, allspice, clove, bay leaf, and apple cider) and cover it up.

Step 4: Braise the cabbage for approximately an hour. Mix it frequently to avoid burning and add more liquid as needed (you can add a little bit more apple cider, but at this stage mostly add water or vegetable stock). Make sure your cabbage is mostly submerged in liquid.

Step 5: Chop bacon and fry up the pieces, until crispy.

Step 6: Add apple cider vinegar to the cabbage mix well and taste for seasoning. Adjust with salt and pepper as needed.

Step 7: Transfer the cabbage to a serving dish, top with bacon and (optionally) with dill. Serving suggestions can be found below.

What Do You Serve Rotkohl With

In Germany, this cabbage would be served as a side dish to meats like pork schnitzel, wiener schnitzel, sausages or meats, with sauce like goulash or sauerbraten, and accompanied with a starch, like potatoes, spaetzle, potato dumplings or potato pancakes.

If you’re looking for ideas, here are a couple of my suggestions for meats:

It can also be accompanied by:

What Equipment Is Needed to Make Braised Red Cabbage

There’s not a lot of equipment needed to make this cabbage. I suspect you probably already have most of it at home. The most important piece of equipment is a braising pot or Dutch oven with a lid that will be able to fit in your cabbage.

You will also need a cutting board and a set of knives to cut up your onions, apple, and cabbage. You may want to use Mandolin to shred the cabbage, but it isn’t necessary. I usually just use a knife. A wooden spoon will also be a good idea to have in order to stir the cabbage once in a while, and it ensures that you won’t scratch the surface of your pot.

I’ll suggest also getting a measuring cup to measure the amount of apple cider needed to braise the cabbage, and measuring spoons to add an exact amount of apple cider vinegar.

If you want to add bacon at the end, you’ll need a frying pan to crisp up the bacon bits.


INSTRUCTIONS

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