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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.
Table of Contents
Recipe ingredients
Ingredient notes
- 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.
- 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.
- 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
- 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 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.
How to Cut Cabbage
An easy how-to for an often overlooked vegetable; here’s how to cut cabbage and add delightful crunch and loads of nutrition to all your favorite recipes.
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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.
Ingredients
- 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
- 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.
- 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.
- Chicken broth: Opt for store-bought or homemade broth; either will do. For a vegetarian- or vegan-friendly substitute, use vegetable broth.
- 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.
Nutrition
Calories: 182kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 6gSodium: 1057mgPotassium: 218mgFiber: 3gSugar: 12gVitamin A: 309IUVitamin C: 6mgCalcium: 20mgIron: 1mg
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
German Festival in town this weekend. We were not able to attend so I made a German meal at home. Have not tried this cabbage recipe before. Sehr Gut!! I liked that there was no added sugar and the marinating of some of the apple slices with fresh herbs. I had some parley to use up so I tossed that in for this step as well. Putting those in at the end so they stayed crisp was key. And the cabbage was not cooked too long. Way better than the gloopy stuff my Grandma made (sorry Anna). But that is what I love about food and cooking. This was a fresh spin on a classic and I will make it again and again. Thank you!