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A bowl of braised red cabbage.

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.
Course Side Dish
Cuisine German
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 (1 cup) servings
Calories 182kcal



  • In a small bowl, place half of the sliced apples. Add the sliced chives and half the vinegar (1 1/2 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 1/2 teaspoon salt and 1/4 teaspoon pepper).



  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.


Calories: 182kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1057mg | Potassium: 218mg | Fiber: 3g | Sugar: 12g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg