German Braised Red Cabbage, also known as Rotkohl or Blaukraut, is a traditional side dish with roots in German cuisine, often served with hearty meals like schnitzel, sausages or roasts. This German side dish is beloved for its balance of sweet and tangy flavors, with red cabbage slow-cooked in a combination of apples, onions, vinegar, and spices.
This braised red cabbage recipe is incredibly easy to make and perfect for serving warm or cold, making it a versatile and flavorful side dish to compliment a variety of main courses. It was the perfect accompaniment to this Pork Schnitzel with Mushroom Gravy.
Why You Should Make This Braised Red Cabbage Recipe
- Perfect for Meal Prep: This braised red cabbage recipe stores well and even tastes better the next day, making it ideal for meal prep or leftovers.
- Deliciously Sweet and Tangy: With the perfect balance of sweetness from the apple and maple syrup, combined with the tanginess of red wine vinegar, this German side dish is bursting with flavor.
- Pairs with Many Main Dishes: German Braised Red Cabbage is the perfect accompaniment to pork schnitzel, sausages, pork chops, roast beef or even a holiday ham, adding color and flavor to your meal.
- Nutrient-Packed Side Dish: Red cabbage is rich in vitamins and antioxidants, while the apples and onions add additional nutrients, making this a healthy and colorful side option.
Ingredients and Substitutions
- Granny Smith apple: You can use any tart apple, such as Honeycrisp or Pink Lady, or even pear for a slightly different flavor.
- Yellow onion: Substitute with white onion, shallots, or red onion for a milder taste.
- Red currant jam: Use grape jelly or even lingonberry jam, as alternatives.
- Red wine vinegar: Apple cider vinegar or balsamic vinegar can be used in place of red wine vinegar.
- Apple cider or apple juice: Pear juice, orange juice or white grape juice are good substitutes.
- Maple syrup: Honey, agave syrup, or sugar can be used as a sweetener substitute.
- Whole cloves: Ground cloves (reduce the amount) or omit and use a pinch of allspice for a similar warmth.
- Juniper Berries: Substitute with two extra whole cloves.
How to Make German Red Braised Cabbage
- Melt the butter in a Dutch oven over medium heat.
- Add the minced onions and cook until softened, about 3-4 minutes.
- Stir in the diced apple and sauté with the onions for another 3-4 minutes.
- Add the shredded red cabbage to the pot, stirring to coat it in the butter. Cook for 5 minutes.
- Stir in the red currant jam, red wine vinegar, apple cider, bay leaf, cloves, maple syrup, salt, and water.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the cabbage is tender but not mushy.
- Remove the bay leaf and cloves before serving.
How to Serve and Store Braised Red Cabbage
- Serve with bratwurst, pork schnitzel, roasted pork loin, beef roast, or holiday ham. It also compliments mashed potatoes, spaetzle, or dumplings for a complete meal.
- Serve warm or cold: This popular German side dish is delicious served warm, but it can also be enjoyed cold straight from the fridge as a refreshing side.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat this German Braised Red Cabbage on the stove over low heat, or microwave in short intervals until warmed through.
- Freezing: This braised cabbage freezes well for up to 3 months.
- Thaw overnight in the fridge and reheat before serving.
More Cabbage Recipes to Love
- Spicy Cabbage and Rice Soup
- Ground Lamb Cabbage Rolls
- Cabbage Rolls (Halupki)
- Pork Schnitzel with Mushroom Gravy
German Braised Red Cabbage
- Total Time: 75 minutes
- Yield: 8 to 10 servings 1x
Description
German Braised Red Cabbage offers a balance of flavors, with red cabbage slow-cooked in a combination of apples, onions, vinegar, and spices.
Ingredients
- 1 small or 1/2 large red cabbage, shredded
- 4 tablespoons butter
- 1 Granny Smith apple, peeled and diced small
- 1/2 yellow onion, minced
- 2 tablespoons red currant jam (or grape jelly)
- 2 tablespoons red wine vinegar
- 1/2 cup apple cider or apple juice
- 1 bay leaf
- 5 whole cloves (or 3 cloves and 3 juniper berries)
- 1 teaspoon maple syrup
- 1 teaspoon salt
- 1/2 cup water
Instructions
- Melt the butter in a Dutch oven over medium heat.
- Add the minced onions and cook until softened, about 3-4 minutes.
- Stir in the diced apple and sauté with the onions for another 3-4 minutes.
- Add the shredded red cabbage to the pot, stirring to coat it in the butter. Cook for 5 minutes.
- Stir in the remaining ingredients.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the cabbage is tender, but not mushy.
- Remove the bay leaf and cloves before serving.
- Serve warm or cold.
- ENJOY!
Notes
- Use one small head or 1/2 large head of red cabbage.
- Shred cabbage using a knife or mandoline.
- Granny Smith, or any tart apple is best in this braised red cabbage recipe.
- Peel and tiny dice the apple.
- Easily substitute the red currant jam with grape jelly (I did!)
- Stir often while simmering to ensure the cabbage is not becoming mushy.
- Try not to overcook.
- Serve warm or cold.
- Prep Time: 5 minutes
- Cook Time: 70 minutes
- Category: Side dish
- Method: Easy
- Cuisine: German
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