German Red Cabbage (Rotkohl)
Tender braised red cabbage with a sweet-and-sour finish, finished with apple and caraway for authentic German flavor. A classic side that pairs perfectly with roasted meats or served warm on its own.
- Total time
- 25 min
- Servings
- 4
- Calories
- 95
- Protein
- 2g
Ingredients
- 1 small head (about 1.5 lbs) red cabbage, cored and sliced thin
- 1 medium apple, peeled and sliced thin
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- ½ teaspoon caraway seeds
- 1 pinch each, plus to taste salt and pepper
Instructions
- 1
Place a large pot or Dutch oven over medium heat and add 1 tablespoon of olive oil, tilting the pot to coat the bottom.
- 2
Once the oil shimmers and moves quickly when you tilt the pot, add the sliced red cabbage in two batches, stirring to coat with oil, about 2 minutes per batch.
- 3
Sprinkle the caraway seeds over the cabbage, stir once for 10 seconds to release their fragrance, so the warm spices smell strongly aromatic.
- 4
Add the sliced apple, 3 tablespoons of red wine vinegar, 2 tablespoons of sugar, a pinch of salt, and a pinch of pepper; stir until everything is well mixed.
- 5
Cover the pot with a lid and reduce the heat to medium-low; simmer until the cabbage becomes very tender and the apple dissolves slightly, about 12–15 minutes.
- 6
Stir the mixture once, then taste it: if too acidic, add a pinch of sugar; if too bland, add a small pinch more salt and pepper.
- 7
Remove from heat, transfer to a serving bowl, and serve warm alongside roasted meats or as a standalone vegetable side.
Tools you’ll need
- large pot or Dutch oven with lid
- wooden spoon
- cutting board
- sharp knife
- vegetable peeler
- serving bowl
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