Get ready to be wowed by our German Red Cabbage. It’s a unique combination of juniper berries, green apple, and vinegar, creating a deliciously sweet and sour twist on traditional recipes for Rotkohl.
As promised in my Pork Schnitzel recipe post, today I’m sharing my recipe for sweet and sour German braised cabbage – AKA “Rotkohl”!
For some people, comfort food is fried chicken, meatloaf, or spaghetti. For me, it’s German food.
Table of Contents
Reasons to Love Rotkohl
- The sweet and sour taste, enhanced by apples and vinegar, offers a delightful contrast to typical savory side dishes.
- German Cabbage Salad is versatile and pairs excellently with a variety of meats.
- The warm, hearty nature of the dish provides a comforting, home-cooked feel.
Recipe Ingredients
- Red Cabbage: Provides crunchy texture and slightly peppery yet sweet taste.
- Granny Smith Apple: Adds a tart and crisp element.
- Juniper Berries: These berries bring a distinct, piney flavor with hints of citrus.
See the recipe card for full information on ingredients and quantities.
Variations
- Add Jam: For a delightful twist, try adding a tablespoon or two of red currant jam to the recipe. The jam’s tartness and slight sweetness will add a subtle fruity undertone.
- Apple Cider Variation: Substitute apple cider vinegar with apple juice. This alternative will maintain the fruity sweetness and add a mild acidic note, though it will be less tangy compared to vinegar.
How to Make German Red Cabbage
Step #1: Place the butter in a 6-quart or larger lidded pot set over medium heat. Once the butter has melted, add the cabbage, apple, onion, vinegar, sugar, water, juniper berries, and cloves to the pot.
Step #2: Allow the mixture to come to a boil over medium heat. Then, turn the heat down to low, cover the pot, and simmer, stirring every 15 minutes or so, until the cabbage is tender and turning translucent (about 1 hour).
Expert Tips
- Enhancing Flavor: For an extra depth of flavor, consider adding a bay leaf or a sprinkle of caraway seeds with the other spices.
- Apple Selection: Choose tart apples like Granny Smith for the best flavor contrast.
- Infusing Spices: Lightly crush the juniper berries before adding them to release more flavor.
Rotkohl Serving Suggestions
- Classic German Dishes: This cabbage dish enhances the traditional flavors of Rouladen, complements the richness of a pork roast, and contrasts nicely with the soft texture of potato dumplings.
- Hearty Meats: German Style Red Cabbage is an excellent companion to hearty meats. Its tangy flavor complements the robust taste of sausages, pork chops, and Schnitzel, and cuts through the richness of German pork burgers.
- Poultry and Roast: It complements poultry dishes like roast chicken, duck, goose, and turkey with its zesty flavor, and it’s also a perfect, vibrant side for a traditional Sunday roast.
Frequently Asked Questions
For shredding cabbage, you can use either a mandolin for quick, uniform slices or a sharp knife for more control over slice thickness. Choose based on your comfort and the tools you have at hand.
Yes, Blaukraut and Rotkohl are essentially the same, both referring to German red cabbage. The difference is mainly regional naming preferences, with no significant variation in preparation or ingredients.
Storage Info
Store the German Braised Red Cabbage in an airtight container in the refrigerator; it will stay good for up to 5 days. To freeze, properly store it in a freezer-safe container, where it can last for up to 3 months.
To reheat, simply thaw it in the fridge if frozen, then warm it on the stovetop in a saucepan over medium heat or in a microwave-safe dish in the microwave. Stir occasionally and add a little water if needed to prevent drying out during reheating.
More Delicious Recipes That You’ll Love
German Red Cabbage Recipe (Rotkohl)
Ingredients
- 2 tablespoons butter
- 1 medium head red cabbage - shredded
- 1 granny smith apple - deseeded and grated
- 1 medium yellow onion - thinly sliced
- 1/2 cup apple cider or red wine vinegar
- 1/3 cup granulated white sugar
- 1/2 cup water
- 3-4 dried juniper berries
- Pinch ground cloves
Instructions
- Place the butter in a 6-quart or larger lidded pot set over medium heat. Once the butter has melted, add the cabbage, apple, onion, vinegar, sugar, water, juniper berries, and cloves to the pot.
- Allow the mixture to come to a boil over medium heat. Then, turn the heat down to low, cover the pot, and simmer, stirring every 15 minutes or so, until the cabbage is tender and turning translucent (about 1 hour).
NOTES
Nutrition
Simple to cook and it paired perfectly with roasted pork.
Annetta, where do you get your juniper berries? Are they sold as a spice?
Hi, Judy! I buy mine dried from Frontier Co-Op – they have a website (frontiercoop.com), and you can also order them on Amazon! http://www.amazon.com/Frontier-Whole-Juniper-Berries-Ounce/dp/B000WR8L4S
I made this for Xmas Eve dinner with salmon, green beans and a mushroom rice dish. It was a nice counterpoint to the rest of the meal and so colorful. My mom can’t eat greens so this was a dish I made just with her in mind and she loved it! Wish I had read your answer before I cooked it but it was good without the juniper anyway. I love gin so I am thinking this will make my day. thanks, Anetta!
you should be able to find them at most grocery stores with the spices or find a local spice shop. I get most of my spices from the Savory Spice Shop.