German red cabbage recipes ("Rotkohl") are among those best vegetable recipes that Germans love!
They go so well with dishes like rouladen (or flatladen in my family) and meat loaf.
It's THE traditional German side dish that fits so well to almost anything.
It really is so delicious. Our children always ask for more when I make it. As well, the leftovers are great.
My solution to this. I always choose the largest red cabbage I can find.
Then, I'll double or triple the recipe.
Near the bottom of this page, you'll find hints on how to cut cabbage.
This is important if you want to keep from getting your fingers RED!
Below you'll find two recipes.
First, mine, which I also use when I'm entertaining vegans. Second is Roswitha's which is just that interestingly different. Below the recipes you'll find hints on how to cut cabbage.
Roswitha sent in the above recipe. She says that she used to make this a lot when her boys were little for special occasions with her in-laws. I love how there are so many different red cabbage recipes that all taste so wonderful!
Since we've got newly converted vegans in our family, I'm working hard at trying to make German foods that we can all love and enjoy together. Red cabbage is a family favorite. And now, it still is by making just a small adjustment.
The first thing to realize when cooking with any red cabbage recipes is that you'll end up with red fingers if you're not careful. Red cabbage can be used to dye yarn and Easter eggs! So, unless you want purplish-red fingers, wear some disposable gloves while shredding/cutting the cabbage.
I normally just cut the cabbage into quarters, and then with a good sharp knife, I slice it fairly thinly. I don't bother to use a "kitchen gadget" for this, because it goes quickly enough this way.
Be careful though, if you're working on a "plastic-type" cutting board. It, too, will stain red. On a wooden board, the red color normally washes off easily, but if you are concerned you may ruin a good butcher-block type board, just use a cheapie plastic one.
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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Red Cabbage Recipes
"Just like Oma's"
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
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Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Lori S: This is the best split pea soup I ever made! It disappeared faster than any other soup I have made. It is so easy to prepare the night before an throw together before I leave for work, I will definitely use it often!
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