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This classic German-inspired braised red cabbage (Rotkohl) with apples is a perfect balance of sweet and sour. It’s a must-have side dish for hearty German-inspired meals and festive gatherings. It’s also simple to make and brimming with fiber, vitamins, and antioxidants!
Why You’ll Love This German Red Cabbage
If you thought simple sautéed red cabbage was good, wait until you try this classic German-inspired braised red cabbage and apples recipe! Known as Rotkohl in the north and Blaukraut in the south, this classic is all about balancing sweet and sour flavors. Quickly braised with apples (aka apfelrotkohl), vinegar, and brown sugar, it turns irresistibly tender with a vibrant, glossy glaze.
Simple (toss everything in a pot and simmer for 30 minutes), affordable, and incredibly flavorful, it’s the perfect side for fall dinners, Oktoberfest, Christmas, and other festive feasts. And the best part? It tastes even better as it sits, making it a great, versatile, make-ahead side dish.
Looking for more ways to enjoy cheap, versatile cabbage? You might enjoy vegan cabbage soup, braised cabbage, or a crunchy Thai peanut salad.
A big thank you to Stefan Bloom for developing this recipe!
The Ingredients
Please refer to the recipe card for the full list of ingredients and substitutes.
Recipe Variations
- Currant jelly: Add 1-2 tbsp of red currant jam, cherry preserves, or cranberry sauce (like this easy cranberry sauce with orange juice) for sweet, tangy depth to this simple German-inspired red cabbage recipe.
- Juniper berries/bay leaves: Optionally add 1-2 of either for depth.
- Onion: Add thinly sliced white/yellow onion (lightly caramelized first for depth).
- Spices: Add allspice, cardamom, or cinnamon to braised red cabbage for depth.
- Dried fruit: I.e., raisins, cranberries, or currants.
- Nuts/seeds: i.e., toasted almonds, walnuts, sunflower seeds, or pepitas for crunch.
How to Make German-Inspired Red Cabbage and Apples
Step 1: First, rinse and chop the cabbage in half. Halve it once more (into quarters), core, and thinly slice into ⅛-¼-inch shreds. Also, core and finely slice (or shred) the apples. There’s no need to peel them. Meanwhile, heat a large, lidded pot over medium heat. Once hot, carefully add the cabbage, apples, and boiling water. Cover, and cook for 10 minutes, until the cabbage just begins to soften.
Step 2: In a small bowl, whisk the oil, apple cider vinegar, flour, brown sugar, salt, black pepper, and caraway seeds (if using). Pour the sauce over the red cabbage and apples, stir well, and cook uncovered for 20 minutes, or until the cabbage is tender and the flavors have melded, stirring occasionally. Enjoy!
Depending on pan size, heat, and cabbage thickness, this may take up to an hour.
FAQs
Flour is used to thicken the sauce to a glaze-like consistency. However, feel free to omit it.
German red cabbage is the same dish known under three different names. Blaukraut (“blue cabbage”) in the South, Rotkraut (“red cabbage”) in Central Germany, and Rotkohl (also “red cabbage”) in the North.
Red cabbage is a nutrient-rich vegetable with fiber, antioxidants, and vitamins C and K, and it’s one of the most affordable vegetables at the store.
Start with 1 teaspoon of salt instead of 2, then taste at the end and add more if you like. A splash of extra water or broth also mellows the flavor.
I haven’t tested this recipe without oil, so I can’t promise the results. If you try it, please let me know in the comments how it turns out!
Toni’s Pro Tips
- For quick prep: A mandoline will help shred the cabbage in no time.
- Cooking time varies: The thinner the shredded cabbage, the quicker the cook time, but slower cooking (50-60 minutes) can enhance flavor.
- Flavor to taste: At the end of the cooking process, tweak the vinegar and sugar to taste. Is it too strong? Add more water/broth.
- Save leftovers: German-inspired red cabbage and apple taste even better on day two!
Serving Suggestions
Traditionally, Rotkohl is served with meaty dishes. However, it also pairs well with all kinds of plant-based options like:
- Mains: Vegan schnitzel or bratwurst, or a vegan roast for Christmas dinner.
- Sides: Stuffed cabbage rolls or vegan goulash like this eggplant stew.
- Potatoes: Potato dumplings or with the best vegan mashed potatoes, garlic roasted baby potatoes, or rosemary roasted potatoes.
- Bread: A thick hearty bread like the easiest no knead bread or vegan Irish soda bread.
Storage Instructions
Fridge: Store this German-inspired cabbage and apples in an airtight container for 5-7 days. It tastes even better as it sits.
Freezer: In a freezer-safe container/Ziplock/Stasher for up to three months. Then, let it thaw overnight in the fridge (it will be softer).
Reheat: Enjoy leftover German-inspired purple cabbage chilled or reheated on the stove (over medium-low) or in a microwave (20-30 second increments, stirring between).
Other Vegan Cabbage Recipes to Consider….
![Sautéed Red Cabbage [4 Ways] on a plate.](https://plantbasedonabudget.com/wp-content/uploads/2022/11/Sauteed-Red-Cabbage-8-378x378.jpg)
Vegan Side Dishes
Sautéed Red Cabbage [4 Ways]
Vegan Side Dishes
Braised Cabbage
Vegan Dinners
Cabbage Bean Soup
Vegan Dinners
Vegan Cabbage Soup [Stove, IP, Crockpot]
If you tried this German-inspired braised red cabbage recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
German-Inspired Braised Red Cabbage (Rotkohl)
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Ingredients
- 1 head red cabbage quartered, cored, and finely shredded
- 3 medium apples cored and thinly sliced, no need to peel
- ¾ cup (180 ml) boiling water
- 3 Tablespoons (45 ml) neutral oil canola or vegetable
- ¼ cup (60 ml) apple cider vinegar
- 1 ½ teaspoons (7.5 ml) all-purpose flour
- ¼ cup (37 g) brown sugar
- 2 teaspoons (10 ml) salt
- 1 teaspoon (5 ml) freshly ground black pepper
- 1 teaspoon (5 ml) caraway seeds optional
Instructions
- Add the shredded cabbage and sliced apples to a large pot over medium heat.
- Pour in the boiling water, cover, and cook for 10 minutes, until the cabbage begins to soften.
- In a small bowl, whisk together the oil, apple cider vinegar, flour, brown sugar, salt, black pepper, and caraway seeds (if using).
- Pour the mixture over the cabbage and apples and stir to combine.
- Cook uncovered for 20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together. Thicker shreds can take up to an hour.
- Taste, adjust the vinegar and sugar if you like, and serve warm.
Notes
- A mandoline makes shredding the cabbage much faster.
- Thinner shreds cook faster, and slower cooking (50 to 60 minutes) gives deeper flavor.
- At the end, taste and adjust the vinegar and sugar. If the flavor is too strong, stir in a splash more water or broth.
- For a less salty side, start with 1 teaspoon of salt and add more to taste at the end.
- It tastes even better on day two, so it makes a great make-ahead side for Christmas dinner.
- Thank you to Stefan Bloom for developing this recipe!
Can this recipe be made without added oil? Thank you!
Hi! We on the PBOAB team haven’t tried this recipe without oil just yet so can’t guarantee the results. If you end up trying it out, please let us know how it turns out for you 🙂
looks DELICIOUS but too salty for me. How can i make it less salty please
Hi! You can lessen the amount of salt to your liking 🙂 Hope you enjoy it if you give it a go!
Yummy and pretty! Went well with black eye peas for a lucky new year. Used half the sugar. Thank you for a wonderful recipe.
Thank you so much for the five stars, Rebecca! What a great way to start the new year, and I appreciate you sharing your tweak for other readers to try.