German Braised Red Cabbage
Sweet and tangy braised red cabbage with apple and vinegar, a classic German side dish with deep, complex flavor. This slow-cooked comfort food pairs perfectly with pork, duck, or roasted vegetables.
- Total time
- 45 min
- Servings
- 6
- Calories
- 145
- Protein
- 2g
Ingredients
- 2 tablespoons unsalted butter
- 1 whole medium yellow onion
- 1 whole head of red cabbage, cored and thinly sliced
- 1 whole medium Granny Smith apple, peeled and grated
- ½ cup red wine vinegar
- 1 cup low-sodium vegetable broth
- 4 whole whole cloves
- 1 whole bay leaf
- 2 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- 1
Peel and halve 1 medium yellow onion lengthwise, keeping the root end intact. Stud each half with 2 whole cloves, pressing them into the flesh so they stay secure during cooking.
- 2
Cut the core from 1 head of red cabbage and discard. Using a sharp chef's knife or a mandoline on its thinnest setting, slice the cabbage into thin ribbons — aim for about 1/8 inch thick so they cook quickly and evenly.
- 3
Peel 1 medium Granny Smith apple and, using a box grater or microplane, grate it directly into a small bowl. The apple should be in fine, moist shreds — don't peel and chop it in advance, as it will oxidize and turn brown.
- 4
Set a large Dutch oven or heavy-bottomed pot (at least 5-quart capacity) over medium heat. Add 2 tablespoons of unsalted butter and let it melt, swirling the pan so it coats the bottom evenly. You should hear a gentle sizzle within 30 seconds.
- 5
Add the clove-studded onion halves, cut-side down, and sauté for 2-3 minutes until they develop light golden color on the cut surface — this adds depth to the braise. Then turn them cut-side up.
- 6
Add the sliced red cabbage in two large handfuls, stirring gently with a wooden spoon to coat it in butter. The cabbage will seem voluminous at first, but it will wilt significantly as it heats. Stir for 2-3 minutes until it begins to soften and release its moisture.
- 7
Pour in 0.5 cup of red wine vinegar and 1 cup of low-sodium vegetable broth. Add the grated apple, 1 bay leaf, 2 tablespoons of granulated sugar, 0.5 teaspoon of fine sea salt, and 0.25 teaspoon of freshly cracked black pepper. Stir everything together until the sugar dissolves.
- 8
Reduce the heat to low, cover the pot with a lid, and braise gently for 25-30 minutes, stirring occasionally — every 8-10 minutes, give it a gentle stir to ensure even cooking. The cabbage is done when it is very tender but still holds its shape, and the liquid has reduced to a glossy glaze that coats each ribbon.
- 9
Remove and discard the onion halves and bay leaf. Taste the braised cabbage and adjust the seasoning — if it's too sweet, add a pinch more vinegar; if it's too sharp, add a touch more sugar. The balance should be sweet, tangy, and savory in equal measure.
- 10
Transfer the Rotkohl to a serving dish while it's still warm, scraping up any caramelized bits from the bottom of the pot. Rotkohl can be served immediately or made 1-2 days ahead and reheated gently over low heat or in a 325°F oven for 15-20 minutes — the flavor actually deepens as it sits.
Tools you’ll need
- sharp chef's knife or mandoline
- box grater or microplane
- large Dutch oven or heavy-bottomed pot (5-quart minimum)
- wooden spoon
- lid for pot
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