Oma's German Red Cabbage (Rotkohl)

Oma's German Red Cabbage (Rotkohl)

5 from 1 vote

The beauty of Rotkohl lies in its simplicity. The ingredients are readily available, and the magic happens in the slow, patient simmering process. Here’s what you’ll need to create this masterpiece

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Prep Time 20

Cook Time 2

Servings: 8

Course: Side Dish

Cuisine: German

Calories: 131

Ingredients Equipment Method Nutrition

Ingredients

1 medium head of red cabbage (about 2 pounds) Choose a firm, heavy head of cabbage with tightly packed leaves. The color should be vibrant and even.
1 large onion Yellow or white onion works best. It adds a subtle sweetness and depth of flavor.
3 medium size apples Tart apples like Granny Smith or Honeycrisp are ideal. They give a nice sweet and sour balance.
1/4 cup red wine vinegar This is crucial for the signature tangy flavor of Rotkohl.
1/4 cup granulated sugar Balances the acidity and enhances the sweetness. Adjust to your preference.
2 tbsp butter or oil For sautéing the onion and starting the cooking process.
1/2 cup red wine (optional) Adds richness and complexity to the flavor profile. A dry red wine like Pinot Noir or Merlot works well.
1/2 cup vegetable broth Provides moisture for simmering
2 bay leaves Infuse a subtle aromatic flavor
4-5 whole cloves Adds warmth and spice
1/4 tsp ground allspice Contributes to the traditional German flavor.
- salt and pepper to taste Seasoning is key! Don’t be afraid to adjust the salt and pepper to your liking.
- juniper berries, splash of balsamic vinegar, spoonful of red currant jelly for extra sweetness These are optional additions

Equipment

Method

Prepare the Cabbage

Remove the outer leaves of the red cabbage if they are wilted or damaged. Cut the cabbage in half through the core. Place one half cut-side down on a cutting board and thinly slice it. Repeat with the other half. You can also use a mandoline for even slicing.

Prepare the Onion and Apples

Peel and chop the onion. Peel, core, and chop the apples into small pieces.

Sauté the Onion

In a large, heavy-bottomed pot or Dutch oven, melt the butter or heat the oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the Cabbage and Apples

Add the sliced red cabbage and chopped apples to the pot. Stir well to combine with the sautéed onion.

Add the Flavor Boosters

Pour in the red wine vinegar, sugar, red wine (if using), and water or vegetable broth. Add the bay leaves, cloves, and allspice. Season with salt and pepper to taste.

Simmer to Perfection

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 1.5 to 2 hours, or until the cabbage is tender and the flavors have melded together beautifully. Stir occasionally to prevent sticking. The longer it simmers, the more tender and flavorful it will become.

Taste and Adjust

After simmering, taste the Rotkohl and adjust the seasoning as needed. You may want to add more sugar for sweetness, vinegar for tanginess, or salt and pepper for overall flavor.

Remove the Bay Leaves and Cloves

Before serving, remove the bay leaves and cloves from the Rotkohl.

Serve and Enjoy

Serve the Rotkohl warm as a side dish with roasted meats, sausages, or dumplings. It’s also delicious served cold as part of a salad or as a topping for sandwiches.

Nutrition

Serving: 1cupCalories: 131kcalCarbohydrates: 25gProtein: 2gFat: 3gFiber: 4gSugar: 18g