German Red Cabbage Recipe

TL;DR

The German red cabbage is a well-seasoned braised cabbage side dish. This dish and red cabbage in German are known as rotkohl, blaukraut, rotkraut, or blaukohl.

The German red cabbage name depends on the region in Germany and German-speaking Austria and Switzerland.

Only red cabbage is used to prepare this side dish because the red (or so-called purple/blue) cabbage results in a more flavorful dish than white cabbage.

This side dish is commonly served during fall and winter with a main course meat meal.

Ingredient Notes

The characteristic flavors of a traditional German style red cabbage are aromatic, sweet, sour, and salty.

Apple is a common addition to this cabbage side dish and enhances it greatly with a fruity, sour taste.

Sweetness, to balance the sour ingredients, is added in the form of brown sugar (you can use regular sugar too or honey).

The combination of spices supports the red cabbage in every way.

Bay leaves are well known in the soup making world and will add comforting flavors to your red cabbage.

Caraway seeds have a unique flavor and are a real game-changer if you add them whole to your cabbage.

Juniper berries will infuse your cabbage all the more with a fruity touch, and they complement the bay leaf aroma.

Process Overview

This is hands down the best German red cabbage recipe ever. I have perfected it further over the years!

Step 1

Keep your red cabbage and apple shredded and ready.

Heat up a pan and cook your onion slices soft with the butter/fats. Add the bay leaves, caraway seeds (or cumin seeds), and juniper berries.

Step 2

Throw in the red cabbage, mix, and combine over the heat.

Add the apple, brown sugar, and apple cider vinegar into the pot and mix well

Step 3

Season with black pepper and salt. Pour in the stock as well and mix.

Cook your red cabbage for about 15-20 minutes uncovered.

Step 4

To prepare the slurry (which will help to thicken the dish) combine all-purpose flour with water and pour it all into the sauteed red cabbage.

Step 5

Cook a little more until you are satisfied with the result, take it from the heat, pick out the juniper berries and bay leaves, and serve your rotkohl recipe as a side dish.

You may garnish it with a dash of sour cream, fresh cream, some whole caraway seeds, and fresh parsley.

Serving

The German red cabbage is a fall side dish, which means it goes well with anything that is in season in fall.

Traditionally the braised red cabbage is served with a roast or with a deer ragout. We love the sweet and sour flavors with...

• Pork roast
• Roasted sausages such as Bratwurst, Frankfurter, and Wiener
• With fish (even breaded fish sticks!)
• Veal cordon bleu or Chicken cordon bleu
• A Schnitzel such as the classic Wiener Schnitzel or the Jägerschnitzel (meat cutlet in mushroom sauce).
• Beef Goulash
• Deer goulash gravy
• Roasted duck
• Roasted turkey with stuffing

Basically the German braised cabbage can be served instead of Sauerkraut too, which is rather common in South Germany and Austria.

Freezing

To freeze your red cabbage, prepare the dish as per instructions and let it cool down. Place the German cabbage dish into a freezer-friendly container with a lid and store it in the freezer.

You can create smaller batches too or even cook up more for a later date.

A small quantity of German braised red cabbage can enhance another meat main course meal greatly!

To defrost the cabbage, keep it in the fridge overnight to thaw slowly, defrost with the help of a thawing plate, or use your microwave.