German Red Cabbage with Apples (Rotkohl)

Classic German Rotkohl — a sweet-and-tangy red cabbage side dish slowly cooked with apples, vinegar, sugar, cloves, and bay leaf. A traditional favorite that pairs beautifully with pork and hearty meats.

German Red Cabbage with Apples

Ingredients

• 1 good-sized red cabbage, shredded
• 4 tablespoons vinegar
• 1 teaspoon salt
• 1 to 2 tablespoons sugar
• 1 small onion, chopped
• 4 apples, peeled and chopped
• 4 whole cloves
• 1 tablespoon butter or drippings
• 1/2 cup boiling water
• 1 bay leaf

Instructions

1. Shred the red cabbage and mix it thoroughly with the vinegar, salt, and sugar. Let it stand for a few minutes.
2. In a large pot, cook the chopped onion in butter or drippings until soft and translucent.
3. Add the seasoned cabbage and chopped apples to the pot.
4. Stir in the boiling water, whole cloves, and bay leaf.
5. Cover and simmer over low heat until the cabbage is tender, stirring occasionally (about 45–60 minutes).
6. If desired, thicken the liquid slightly by stirring in a small amount of flour mixed with cold water near the end of cooking.

FAQ

What is Rotkohl?

Rotkohl is a traditional German sweet-and-tangy red cabbage dish, often served as a side with pork, sausages, or hearty meats.

Do I have to use all 4 apples?

No — you can adjust the number of apples to taste. More apples make the dish sweeter and milder.

How do I thicken the cabbage?

Near the end of cooking, stir in a small amount of flour mixed with cold water to thicken the sauce slightly.

What does German red cabbage pair well with?

It’s excellent with roast pork, bratwurst, sausages, pot roast, duck, or any hearty winter meal.

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