German Red Cabbage with Apples Recipe

German Red Cabbage with Apples

This recipe for German Red Cabbage with Apples offers a no-frills guide to preparing Rotkohl—a beloved side dish in German cuisine known for its sweet and tangy profile.

Rotkohl, or braised red cabbage, has roots stretching back to the Middle Ages in Germany, where it evolved as a hearty accompaniment to meats and roasts.  Over centuries, it became a staple, especially in regions like Prussia, blending seasonal ingredients like cabbage and apples with warming spices.  The version here stays true to tradition, using basic pantry staples to create a dish that’s both comforting and vibrant.

While this recipe keeps things minimalistic, variations abound in German cooking. Some add bacon for smokiness, juniper berries for an earthy note,  or even caramelized chestnuts for a festive twist.  Others braise it in a slow cooker for convenience or incorporate cider vinegar for extra depth.  Regardless of the tweaks, Rotkohl’s appeal lies in its versatility and ability to brighten any meal with its deep purple hue and complex flavors.

For home cooks seeking an easy entry into German fare, this provides a reliable starting point. Give it a try next time you’re planning a cozy dinner—it’s a timeless classic that’s as delicious as it is simple.

German Red Cabbage

Instructions for German Red Cabbage Recipe

   Shred cabbage. Mix with vinegar, salt, and sugar. Cook onion in hot fat until glassy. Add cabbage and apple. Add boiling water. Cover and cook over low flame until done. Thicken with flour if desired.