German Red Cabbage (Rotkohl)
Serves 8
30 mins prep
150 mins cook
180 mins total
This authentic German red cabbage recipe was always a staple at my Oma's house growing up in Germany.
The sweet and sour notes in this traditional red cabbage recipe go so perfectly with a German roast (try my Sauerbraten or Glühweinbraten). A classic German meal is often not complete without some Rotkohl or Blaukraut (the naming depends on the region of Germany).
You'll also want to pair it with some German potato dumplings (Kartoffelknödel), German bread dumplings (Semmelknödel), or the traditional German egg noodles called Spätzle.
You’ll find this red cabbage recipe in 'German Home Kitchen' too!
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Rinse, quarter, remove the core, and thinly slice the cabbage. It's easiest and fastest to achieve this using a mandolin slicer and a protective glove for safety.
kilogram red cabbage
Peel and medium dice the onion. Peel, core and medium dice the apples.
yellow onion
apples
Heat the bacon grease in a large pot on medium high. Add onions and cook until starting to brown. Stir in the sliced cabbage and allow to wilt for a couple of minutes.
oz bacon grease
Add the apple, bay leaf, whole cloves, some salt, brown sugar, vinegar, jam and ½ cup of water. Cover with a lid, turn to low heat, and let cook for about 2 hours. Stir occasionally and add more water when needed.
bay leaf
whole cloves
tbsp red wine vinegar
cup water
tbsp brown sugar
tbsp lingonberry jam
In a separate small bowl, whisk together 1 tablespoon of cornstarch or flour with 2 tablespoon of water and add to the cooked red cabbage.
tbsp cornstarch
tbsp water
Season to taste with salt, sugar and vinegar and serve hot.
salt and pepper
