📝 About This Recipe
A cornerstone of German festive dining, Rotkohl is a vibrant, slow-cooked side dish that perfectly balances sweet, sour, and savory notes. Originating from the heart of Bavaria and beyond, this recipe uses tart apples, warm spices, and a touch of red currant jelly to create a silky, tender texture. It is the essential accompaniment for hearty winter roasts, offering a bright acidity that cuts through rich meats.
🥗 Ingredients
The Cabbage Base
- 1 large head Red cabbage (approx. 2.5-3 lbs, outer leaves removed and cored)
- 1 large Yellow onion (finely diced)
- 2 medium Tart apples (such as Granny Smith or Boskoop, peeled and grated)
- 3 tablespoons Goose fat or Unsalted butter (lard is also a traditional option)
The Braising Liquid & Sweetener
- 1/2 cup Red wine vinegar (essential for preserving the deep purple color)
- 1 cup Dry red wine (such as Pinot Noir or Merlot)
- 1/2 cup Beef or Vegetable stock (low sodium preferred)
- 3 tablespoons Granulated sugar (can substitute with honey)
- 2 tablespoons Red currant jelly (adds a beautiful glaze and depth)
Aromatics & Spices
- 2 pieces Bay leaves
- 4-5 pieces Whole cloves
- 5 pieces Juniper berries (lightly crushed to release oils)
- 1 small Cinnamon stick
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly ground black pepper
👨🍳 Instructions
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1
Prepare the cabbage by cutting the head into quarters. Remove the tough white core from each quarter and shred the leaves very finely using a sharp knife or a mandoline slicer.
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2
In a large, heavy-bottomed pot or Dutch oven, melt the goose fat or butter over medium heat.
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3
Add the diced onions to the pot and sauté for 5-7 minutes until they are translucent and just beginning to turn golden.
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4
Stir in the grated apples and the sugar. Cook for another 3-4 minutes, allowing the sugar to lightly caramelize the fruit and onions.
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5
Add the shredded red cabbage to the pot in batches, stirring well after each addition to coat the cabbage in the fat.
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6
Immediately pour in the red wine vinegar. This is a crucial step; the acid reacts with the cabbage's pigments to lock in the bright red/purple color, preventing it from turning blue.
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7
Add the red wine, stock, salt, and pepper. Stir thoroughly to combine all the ingredients.
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8
Tie the bay leaves, cloves, juniper berries, and cinnamon stick in a piece of cheesecloth (or use a spice infuser) and nestle it into the center of the cabbage.
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9
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer the cabbage for 60 to 90 minutes. Check occasionally to ensure there is still enough liquid; if it looks dry, add a splash more wine or water.
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11
Once the cabbage is very tender but not mushy, remove the spice sachet and the cinnamon stick.
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12
Stir in the red currant jelly. This adds a final layer of sweetness and gives the cabbage a professional-looking glossy sheen.
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13
Taste and adjust the seasoning. You may want an extra pinch of salt or a teaspoon of vinegar depending on the sweetness of your apples.
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14
For the best flavor, let the cabbage sit for at least 20 minutes before serving, or better yet, make it a day in advance.
💡 Chef's Tips
For the most authentic flavor, use goose fat; it provides a richness that butter cannot replicate. If you don't have cheesecloth, you can stick the cloves into a small piece of onion to make them easier to find and remove later. Always add the vinegar early in the process to maintain the vibrant purple color; without acid, red cabbage turns a dull grey-blue. Rotkohl tastes even better the next day after the flavors have had time to meld, making it an excellent make-ahead dish for holidays. If the cabbage is too watery at the end of cooking, remove the lid and increase the heat for 5 minutes to reduce the liquid to a syrupy consistency.
🍽️ Serving Suggestions
Serve alongside a traditional German Sauerbraten (pot roast) with plenty of gingersnap gravy. Pair with roasted goose or duck during the Christmas season for a classic European holiday meal. Accompany with potato dumplings (Kartoffelknödel) or buttery Spätzle to soak up the juices. Enjoy with a glass of dry German Riesling or a robust Spätburgunder (Pinot Noir). Leftovers are fantastic served with grilled bratwurst and a dollop of sharp mustard.