📝 About This Recipe
This classic German-style Rotkohl is a vibrant, soul-warming side dish that balances deep earthy sweetness with a sharp vinegary tang. Slow-braised with crisp apples, warming spices, and a touch of red currant jelly, the cabbage transforms into a silky, jewel-toned masterpiece. It is the quintessential accompaniment for hearty roasts, offering a complex flavor profile that cuts beautifully through rich meats.
🥗 Ingredients
The Cabbage Base
- 2 pounds Red Cabbage (approx. 1 medium head, cored and thinly shredded)
- 1 large Red Onion (finely halved and sliced into thin half-moons)
- 2 medium Granny Smith Apple (peeled, cored, and grated or finely diced)
The Braising Liquid & Fat
- 3 tablespoons Unsalted Butter (can substitute with duck fat for extra richness)
- 1/2 cup Apple Cider Vinegar (high quality for best acidity)
- 1/2 cup Red Wine (dry variety like Merlot or Cabernet Sauvignon)
- 1/2 cup Beef or Vegetable Stock (low sodium preferred)
- 2 tablespoons Red Currant Jelly (adds a signature gloss and tart sweetness)
Aromatics and Seasoning
- 3 tablespoons Light Brown Sugar (packed)
- 2 pieces Bay Leaves (dried)
- 4 pieces Whole Cloves (can be tucked into an onion slice to find easily later)
- 3 pieces Juniper Berries (lightly crushed)
- 1 piece Cinnamon Stick (approx 3 inches long)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the cabbage: remove the tough outer leaves, quarter the head, and cut out the dense white core. Shred the cabbage into 1/4-inch thick ribbons using a sharp chef's knife or a mandoline.
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2
In a large, heavy-bottomed Dutch oven or pot, melt the butter over medium heat until it begins to foam and turn slightly golden.
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3
Add the sliced red onions to the pot. Sauté for 5-7 minutes until they are soft and translucent, but not browned.
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4
Stir in the grated apples and cook for another 3 minutes, allowing them to release their juices and mingle with the onions.
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5
Add the shredded cabbage to the pot in handfuls, tossing with the butter and onion mixture. It will seem like a lot, but it will wilt down significantly.
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6
Sprinkle the brown sugar over the cabbage and stir well. Allow the sugar to melt and coat the cabbage for about 2 minutes.
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7
Pour in the apple cider vinegar, red wine, and stock. The acidity of the vinegar is crucial here as it 'fixes' the beautiful purple color of the cabbage.
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8
Add the bay leaves, cloves, juniper berries, cinnamon stick, salt, and pepper. Stir the red currant jelly into the liquid until dissolved.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer the cabbage for 60 to 75 minutes. Stir every 15-20 minutes to ensure even cooking and to prevent the bottom from scorching.
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11
After an hour, check the texture. The cabbage should be tender and silky, but not mushy. If there is too much liquid remaining, remove the lid and simmer for another 10 minutes to reduce it to a syrupy glaze.
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12
Remove the whole spices (cinnamon stick, bay leaves, and cloves). Taste and adjust seasoning with an extra splash of vinegar or a pinch of salt if needed.
💡 Chef's Tips
For the best flavor, make this dish a day in advance; the spices mellow and the flavors deepen significantly overnight. If you don't have red currant jelly, plum jam or apricot preserves make an excellent substitute. Always use a stainless steel or enameled pot; reactive metals like aluminum can turn the cabbage a dull, unappetizing grey color. To make it even heartier, sauté a few strips of chopped bacon before adding the onions and use the rendered fat instead of butter. Ensure you don't skip the vinegar—the acid is what keeps the cabbage a vibrant magenta rather than a dark blue.
🍽️ Serving Suggestions
Serve alongside a traditional German Sauerbraten or Roasted Pork Shank (Schweinshaxe). Pairs beautifully with crispy Potato Pancakes (Reibekuchen) and a dollop of sour cream. An excellent side for Thanksgiving Turkey or Christmas Goose to cut through the richness of the gravy. Enjoy with a chilled glass of Riesling or a malty German Dopplebock beer. Leftovers are fantastic served cold as a bright addition to a charcuterie board.