German Red Cabbage

No ratings yet

Craving something vibrant and flavorful? This German Red Cabbage is the perfect balance of sweet and sour. Pair it with your favorite roast for a delicious meal!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: german

Keyword: german red cabbage, rotkokl, sweet and sour cabbage

Servings:

Calories: 177kcal

Author: Rachael

Ingredients

1 medium red cabbage thinly sliced
1 large apple peeled, cored, and diced (preferably tart, like Granny Smith)
1 medium onion finely chopped
2 tablespoons butter
1/4 cup apple cider vinegar red wine vinegar, or balsamic also work
1/4 cup water
2 tablespoons white sugar adjust to taste, brown sugar also works
1/2 teaspoon ground cloves optional, for a more traditional flavor
1 bay leaf
Salt and pepper to taste

Instructions

Prepare the Cabbage: Begin by removing the outer leaves of the red cabbage if they are damaged. Cut the cabbage into quarters, remove the core, and then thinly slice the cabbage. The thinner, the better, as this will help the cabbage cook evenly and absorb the flavors.
Cook the Onions and Apples: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes. Then, add the diced apples and continue to cook for another 3-4 minutes, until they start to soften.
Add the Cabbage and Liquids: Add the sliced red cabbage to the pot, stirring to combine with the onions and apples. Pour in the apple cider vinegar, water, and sugar, stirring to ensure the cabbage is well coated. Add the bay leaf and ground cloves, if using.
Simmer: Reduce the heat to low, cover the pot, and let the cabbage simmer for about 45 minutes to an hour, stirring occasionally. The cabbage should become tender, and the flavors will meld beautifully.
Season and Serve: Once the cabbage is tender, season with salt and pepper to taste. Adjust the sweetness by adding more sugar if desired. Remove the bay leaf before serving.

Nutrition