Cook and Scale
Braised German Red Cabbage (Rotkohl)
6 servings · 70 min total
A classic sweet-and-sour German braised red cabbage with apple, red wine vinegar, and warm spices — the perfect side for roasts and sausages.
Ingredients
- 1 kg red cabbage, cored and thinly sliced
- 1 apple, peeled and diced
- 1 red onion, thinly sliced
- 2 tbsp vegetable oil
- 3 tbsp red wine vinegar
- 2 tbsp brown sugar
- 1 pinch ground cloves
- 1 cinnamon stick
- 2 bay leaf
- 2½ dl apple juice
- 1 tsp salt
- black pepper to taste
Contains: Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Sauté the onion — Heat the vegetable oil in a large pot over medium heat. Add the red onion and cook for 3 minutes until softened.
- 2.
Add cabbage and apple — Add the sliced red cabbage and diced apple to the pot, stirring to combine with the onion.
- 3.
Season the cabbage — Stir in the red wine vinegar, brown sugar, ground cloves, cinnamon stick, bay leaves, and salt.
- 4.
Braise until tender — Pour in the apple juice, bring to a simmer, then cover and cook on low heat for 45 minutes, stirring occasionally, until the cabbage is tender.
- 5.
Season and serve — Remove the bay leaves and cinnamon stick, season with black pepper to taste, and serve warm.