Braised Red Cabbage

Tender-crisp red cabbage transforms into a tangy and savory side dish recipe in this classic German Braised Red Cabbage. This is my twist on traditional Rotkohl, a sweet-sour cabbage dish often served alongside Rouladen and other German entrees.

Braised Red Cabbage has an important role in German cuisine: It cuts through all the other hearty recipes! Whether it’s breaded-and-fried Pork Schnitzel, German Potato Salad full of bacon, or a classic plate of meaty Rouladen and gravy, Braised Red Cabbage as the antidote.

It’s also an inexpensive, naturally gluten-free, filling vegetable option for cool-weather climates. With it’s sweet-and-sour flavor profile and tender-crisp texture, this side dish gives you a moment of respite from the rest of the heavy food on your plate. This version is made with apples, too, for extra sweetness and crunch. And, in lieu of cooking it into total oblivion, we simmer the cabbage until it just begins to soften. Leave a spot on your plate for the braised cabbage!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Apples: To peel, core, and slice the apples, use a paring knife to carefully peel the apples. On a cutting board, set an apple upright and slice in half. Place each apple half cut-side down and cut in half again (you will now have 4 quarters of an apple). Set each apple quarter on a flat angle side and slice out the core. Cut each cored apple quarter into slices. Look for sweet apples, or add a tart apple, such as a Granny Smith Apple, for an added twist to this classic recipe.
• Red Wine Vinegar: Or substitute apple cider vinegar or white wine vinegar.
• Cabbage: To core and slice cabbage, remove any damaged or browned outer leaves and rinse under cold water. On a cutting board, set the head of cabbage upright on the stem and cut in half with a sharp knife. Place each cabbage half cut-side down and cut in half again (you will now have 4 quarters of cabbage). Set each cabbage quarter on its outer leaves, exposing the core, and slice out the core away from you. Set each quarter down on a cut-side and slice crosswise from top to bottom.
• Chicken broth: Opt for store-bought or homemade broth; either will do. For a vegetarian- or vegan-friendly substitute, use vegetable broth.

Step by step instructions

1. In a small bowl, place half of the sliced apples. Add the sliced chives and half the vinegar (1 ½ teaspoons). Stir to combine. Set aside to marinate, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.

2. Meanwhile, in a large pot or Dutch oven over medium-high heat, combine the cabbage, red onion and water, and cook until the cabbage begins to soften, about 2 to 3 minutes.

3. Add the broth, remaining sliced apples, and remaining vinegar. Stir until combined. Cover and cook until cabbage has softened, about 4 to 6 minutes more. Remove from heat, add marinated apple mixture and toss to combine. Season to taste with salt and freshly ground black pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

Recipe tips and variations

• Yield: This Braised Red Cabbage recipe makes six 1-cup, side dish-sized servings.
• Storage: Store leftovers covered for up to 4 days.
• Make ahead: Make braised red cabbage up to 3 days in advance, then reheat on the stove top before serving.
• Freezer: Cool the braised red cabbage completely, then transfer to a freezer-safe container. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
• Make it a meal: This Braised Red Cabbage is a brilliant side dish for Rouladen and any fried protein or cheesy casserole that could use some brightness and acidity to cut through the richness. Try this cabbage recipe alongside Chicken Milanese, atop a Pork Tenderloin Sandwich, or paired with Easy Goulash.
• Spice up your Braised Red Cabbage: Add warming spices such as allspice, black peppercorns, cinnamon sticks, juniper berries, a pinch of nutmeg, and/or whole cloves tied in a sachet along with the cabbage in step 2.
• Oktoberfest: See my Ultimate Oktoberfest Menu for inspiration for your next festive German event!

More excellent German recipes

German Recipes

Rouladen

German Recipes

Spaetzle

German Recipes

Lebkuchen

Fruit Dessert Recipes

Apple Strudel

Braised Red Cabbage

By Meggan Hill

Tender-crisp red cabbage transforms into a tangy and savory side dish recipe in this classic German Braised Red Cabbage. This is my twist on traditional Rotkohl, a sweet-sour cabbage dish often served alongside Rouladen and other German entrees.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 6 (1 cup) servings

Course Side Dish

Cuisine German

Calories 182

5 from 6 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 apple peeled, cored, and thinly sliced, divided (see note 1)
• ▢ 1 bunch fresh chives thinly sliced (about ¼ cup)
• ▢ 1 tablespoon red wine vinegar divided
• ▢ Salt and freshly ground black pepper to taste
• ▢ 1 small (about 1 ¾ pound) head red cabbage cored and thinly sliced (see note 2)
• ▢ 1 red onion thinly sliced
• ▢ 2 tablespoons water
• ▢ 1/3 cup chicken broth (see note 3)

Instructions 

• In a small bowl, place half of the sliced apples. Add the sliced chives and half the vinegar (1 ½ teaspoons). Stir to combine. Set aside to marinate, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.
• Meanwhile, in a large pot or Dutch oven over medium-high heat, combine the cabbage, red onion and water, and cook until the cabbage begins to soften, about 2 to 3 minutes.
• Add the broth, remaining sliced apples, and remaining vinegar. Stir until combined. Cover and cook until cabbage has softened, about 4-6 minutes more. Remove from heat, add marinated apple mixture and toss to combine. Season to taste with salt and freshly ground black pepper. (I like ½ teaspoon salt and ¼ teaspoon pepper).

Recipe Video

Notes

1. Apples: To peel, core, and slice the fruit, use a paring knife to carefully peel the apples. On a cutting board, set an apple upright and slice in half. Place each apple half cut-side down and cut in half again (you will now have 4 quarters of an apple). Set each apple quarter on a flat angle side and slice out the core. Cut each cored apple quarter into slices.
2. Red Wine Vinegar: Or substitute apple cider vinegar or white wine vinegar.
3. Cabbage: To core and slice cabbage, remove any damaged or browned outer leaves and rinse under cold water. On a cutting board, set the head of cabbage upright on the stem and cut in half. Place each cabbage half cut-side down and cut in half again (you will now have 4 quarters of cabbage). Set each cabbage quarter on its outer leaves, exposing the core, and slice out the core away from you. Set each quarter down on a cut-side and slice crosswise from top to bottom.
4. Chicken broth: Opt for store-bought or homemade broth; either will do. For a vegetarian- or vegan-friendly substitute, use vegetable broth.
5. Yield: This Braised Red Cabbage recipe makes six 1-cup, side dish-sized servings.
6. Storage: Store leftovers covered for up to 4 days.

Nutrition

Calories: 182kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 6gSodium: 1057mgPotassium: 218mgFiber: 3gSugar: 12gVitamin A: 309IUVitamin C: 6mgCalcium: 20mgIron: 1mg

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Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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