German red cabbage, that beautifully vibrant accompaniment to all sorts of meaty main dishes popular in autumn (and winter), is a delicious and tangy tradition. It is also easy to make and can conveniently be prepared in advance. In other words, this is one of those recipes that puts a secret kitchen weapon right at your finger tips: a ready made (and delightfully full-flavored) vegetable dish perfect for rounding out all those last minute harvest feasts. Simply stash a pot of German red cabbage in your refrigerator, and then go ahead...linger in those golden afternoon hours before dinner, out collecting autumn leaves or wandering apple orchards, for just a little bit longer. Prost!
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Ingredients for German Red Cabbage
- unsalted butter
- red cabbage, chopped
- red onion, chopped
- apple, grated
- vegetable or chicken broth
- whole cloves
- whole juniper berries
- dried bay leaf
- apple cider vinegar
- sugar
- kosher salt
See recipe card for quantities.
Instructions for German Red Cabbage
Begin by preparing the cabbage, onion, and apple.
Then melt the butter in a heavy pot over medium heat.
Add the chopped onion and cook for about 10 minutes, stirring occasionally.
Next stir in the chopped cabbage and cook for about 5 minutes more.
Add the rest of the ingredients to the pot and stir them in as well. Bring the mixture to a boil.
Then reduce the heat to a low simmer and cover with the lid.
Cook for about 1½ to 2 hours, stirring occasionally, or until the cabbage is tender and aromatic. Then taste for seasoning, adding more salt if necessary. Discard the bay leaf, cloves, and juniper berries before serving.
Hint: If you don't like the idea of having to sift through your cooked cabbage in order to locate each of those spent little cloves and juniper berries, you can place these ingredients in a small muslin spice bag before adding them to the pot.
Variations
While this recipe showcases my favorite combination of ingredients for the perfect pot of homemade German red cabbage, there are countless variations of this dish...better known as Blaukraut, Rotkraut, or Rotkohl in Germany, depending on the geography. And everyone's palate is personal, of course. So if you prefer white vinegar to the apple cider variety, or perhaps don't have an affinity for the flavor of juniper or cloves, you can certainly adjust these elements to your liking.
Equipment
You will need a heavy lidded pot to make German red cabbage. I recommend a good Dutch oven. The one pictured here is a 4.5 quart round Le Creuset, a true workhorse in my kitchen.
Storage
Leftover German red cabbage will keep in the refrigerator for 3 to 4 days. (Truth be told, it tastes even better the day after it is made.) Alternatively, some folks like to freeze it for up to 3 months.
Pairing
German red cabbage pairs well with so much more than schnitzel. Here are a few ideas to help get you inspired:
📖 Recipe
German Red Cabbage
Equipment
- heavy lidded pot
Ingredients
- 4 tablespoons unsalted butter
- 12 ounces red cabbage (about 4 to 5 cups) thinly chopped
- 1 small red onion chopped
- 1 small apple grated
- 1 cup vegetable or chicken broth
- 3 whole cloves
- 3 whole juniper berries
- 1 dried bay leaf
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Instructions
- Melt butter in a heavy pot over medium heat.
- Add the chopped onion and cook for about 10 minutes, stirring occasionally.
- Stir in the chopped cabbage and cook for about 5 minutes more.
- Add the rest of the ingredients to the pot and stir them in as well. Bring the mixture to a boil. Then reduce the heat to a low simmer and cover the pot with the lid.
- Cook for about 1½ to 2 hours, stirring occasionally, or until the cabbage is tender and aromatic. Then taste for seasoning, adding more salt if necessary. Discard the bay leaf, cloves, and juniper berries before serving.
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