Go Back

German Red Cabbage (Rotkohl)

Traditional German red cabbage that's tangy, slightly sweet, and pairs beautifully with almost any protein. This easy side dish takes just 35 minutes and tastes even better the next day, making it perfect for meal prep and holiday gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: German
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium head red cabbage about 2 pounds, thinly sliced
  • 3 tablespoons butter or neutral oil
  • 1 medium onion thinly sliced
  • 3 tablespoons red wine vinegar or apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon caraway seeds optional but traditional
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable or chicken broth
  • 1 bay leaf

Equipment

  • Large chef's knife
  • Cutting board
  • Large pot or Dutch oven with a lid
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups
  • Small bowl for mixing spices

Method
 

  1. Remove the outermost leaves of the red cabbage and discard them, then rinse the cabbage under cold water. Slice the cabbage in half, remove the core, and slice it into thin ribbons, about 1/4 inch thick.
  2. Place a large pot over medium-high heat and add the butter, allowing it to melt completely and just begin to foam, about 1 minute.
  3. Add the sliced onion to the hot butter and stir occasionally for 3 to 4 minutes until it becomes translucent and soft.
  4. Sprinkle the caraway seeds, ground cloves, salt, and black pepper directly into the pot with the onions. Stir constantly for about 30 seconds to toast the spices and release their aromatics.
  5. Pour all the sliced cabbage into the pot and stir continuously for 2 to 3 minutes, allowing the cabbage to begin releasing its moisture and absorbing the spiced butter.
  6. Pour the red wine vinegar and brown sugar directly over the cabbage and stir well for about 1 minute.
  7. Pour the broth into the pot and add the bay leaf, then stir everything together.
  8. Reduce the heat to medium-low, cover the pot partially with a lid, and simmer for 15 to 20 minutes, stirring occasionally, until the cabbage is completely tender and the liquid has reduced by about half.
  9. Remove the bay leaf and taste the cabbage. Adjust the seasoning with additional salt, vinegar, or sugar as needed before serving.

Notes

Make this dish the day before you serve it, then reheat it gently over medium-low heat just before serving. The flavors will have melded and deepened overnight, and the texture becomes even silkier. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.