German Braised Red Cabbage (Rotkohl)
I grew up with a German mother, and German braised red cabbage was a staple on our table all winter long, not only at Christmas, but also on ordinary cold nights when something warm and deeply flavorful was needed. It is one of my all-time favorite dishes, partly because it’s healthy and full of rich, layered flavor, and partly because it tastes like home.
This traditional German red cabbage and apple side is made with simple ingredients. It is braised slowly until tender, fragrant, and slightly tart without being overly sweet. The vinegar keeps the color vibrant while also infusing the cabbage with an acidic brightness that pairs so well with rich meat dishes or roasts.
What is Rotkohl?
Rotkohl is the traditional German name for braised red cabbage, often cooked low and slow with apples, onions, and some fat (bacon, schmaltz, or butter).
Depending on the region, it may be known as Blaukraut or simply “Bavarian cabbage.” Either way, the concept remains the same: red cabbage is gently braised until it becomes tender and turns a deep plum-red, absorbing all the flavors of the added ingredients.
Does This Dish Freeze Well?
Absolutely. Let any leftovers cool completely, place in a zippered freezer bag, and freeze them for up to 3 months. Thaw and then reheat in the microwave oven.
Why You’ll Love This Recipe
- Easy prep with largely hands-off cook time
- Cold-weather friendly and perfect with roast dinners
- Make-ahead side dish that tastes better the next day
- Freezes well
- Uses simple ingredients: cabbage, apple, onion, bacon, red wine vinegar (or red wine)
- Naturally gluten-free
- One-pot, stovetop recipe, no oven space required (holiday win)
In short, the German braised red cabbage brings color, brightness, and balance to rich roasts, and it tastes even better the next day.
Table of Contents
Ingredients for German Braised Red Cabbage
- Bacon: Adds fat and smoky depth to the braise.
- Onion: White, Spanish, or regular cooking onions work well in this recipe.
- Apple: Choose a tart apple such as Granny Smith or Honeycrisp.
- Red Cabbage: Gently absorbs the flavors of the vinegar, onion, and bacon.
- Red Wine Vinegar: Keeps the color vibrant while adding a nice acidity and depth of flavor.
- Sugar: balances the acidity of the dish without making it overly sweet.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
How to Make Braised Red Cabbage with Bacon
1. Fry bacon in a heavy-bottomed pot until soft and cooked through
2. Add diced onion, salt, and pepper; sauté until the onions turn translucent. Then, pour in the red wine vinegar and add sugar.
3. Add the cabbage and apples, toss to coat in the bacon mixture.
4. Cover and cook on low heat for 1 1/2 hours.
Make Ahead and Storage Info
Make Ahead: This recipe for German cabbage is the perfect make-ahead dish. It tastes even better the next day (or even 2 days later).
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: German braised red cabbage freezes really well. Place leftovers into zippered freezer bags and freeze for up to 3 months.
Expert Tips
For best results, let it simmer uncovered for the last 15 minutes to cook down the liquids.
Don’t eat it the day you make it; it takes a day for the flavors to meld. And if you’re hosting, plan on making this a couple of days beforehand, so that the flavors intensify over time for a deeper flavor.
Substitutions & Variations
- You can substitute the red wine vinegar with an equal amount of dry red wine. (Red cabbage braised in red wine will yield a more mellow and rich flavor profile, and the color will be more blue than red.)
- For a vegan braised cabbage, omit the bacon and add 2 tablespoons of olive oil.
- Add 1/4 teaspoon of ground allspice or ground cloves for a spiced, braised red cabbage flavor, which is perfect around the holidays.
- While red cabbage and apples are standard, many regions in Germany omit the apple, so feel free to do so if you prefer.
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Recipe FAQs
This recipe uses a small to medium red cabbage (about 2½ pounds). Remove the outer leaves, cut the cabbage in half vertically, and remove the core. Slice each half vertically into thick slices, then lay each slice flat and cut again into thin strips. This helps the cabbage break apart evenly as it cooks, resulting in a perfect tender texture.
Red cabbage pairs well with a roast dinner because its acidity complements the rich cuts of meat. Great options are prime rib and roasted pork, or even something as simple as meatloaf or schnitzel.
Every year, I serve this German cabbage recipe as a holiday side alongside turkey for Thanksgiving.
Yes. In fact, the flavors of the German red cabbage and apple intensify over time, making it much tastier the next day (and even the day after that).
German Braised Red Cabbage (Rotkohl)
Ingredients
- 5 slices (290g) thick cut bacon cut into 1/2-inch pieces
- 1 (200g) large cooking onion diced
- Salt and pepper
- ½ cup (118ml) red wine vinegar or dry red wine
- 1 tablespoon granulated sugar
- 8 cups (712g) red cabbage cored and chopped
- 1 (218g) large tart apple peeled and diced
Equipment
Instructions
- Add bacon to a 5.5-quart Dutch oven (or other heavy-bottomed pot) over medium-high heat. Fry until it is cooked through but still soft (about 5 minutes).
- Add the onion, 1 teaspoon salt, 1 teaspoon pepper, and fry until the onion begins to turn translucent (about 2 minutes).
- Stir in the vinegar and sugar.
- Add apples and red cabbage, and stir until coated in the vinegar and bacon mixture.
- Reduce the heat to low, cover the pot, and let the mixture cook for 1 hour and 15 minutes, stirring every 20 minutes or so.
- Remove the lid, season to taste with additional salt and increase the heat to medium-high. Continue cooking uncovered until any extra liquid has evaporated but the cabbage is still moist, (about 5-10 minutes longer).
- Serve and enjoy.
Notes
Nutrition
Delicious Starts Here
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For more holiday sides, try: Hot Honey Brussels Sprouts, Maple Glazed Carrots, and Balsamic Roasted Tomatoes. They make for delicious addition to your Holiday dinner table.
Inspired by my German mother, no holiday dinner is complete without this incredibly delicious dish.