German Red Cabbage Recipes

German red cabbage recipes ("Rotkohl") are among those best vegetable recipes that go so well with dishes like rouladen (or flatladen in my family) and meat loaf. Because it's so delicious, and our children always ask for more, and the leftovers are great, I always choose the largest red cabbage I can find.

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

Simple raw food recipes
red cabbage

THE traditional German side dish that fits so well to almost anything. Wunderbar!

Check out both red cabbage recipes:

1.  Gerhild's German Red Cabbage

Ingredients:

  • 1 head red cabbage, shredded
  • 2-3 tbsp butter, oil, or lard (Oil, if making this vegan)
  • 1 onion, diced
  • salt, pepper, sugar
  • ground cloves, vinegar, cornstarch
Instructions:
  • In large pot, heat butter, oil, lard or combination. Lightly saute onion.
  • Add red cabbage. Continue to saute for several minutes, stirring . When some of the cabbage has browned, add about 1 cup of water.
  • Add about 1 tsp salt, some freshly ground pepper, about 1/4 tsp cloves, and 2 tsp sugar. Stir.
  • Bring to simmer, cover. Simmer for about 1 hour or until cabbage is tender. Add water as necessary and stir occasionally during simmering.
  • Add about 2 tbsp vinegar. Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.
  • Mix about 2 tbsp cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid. Serve.
Hints:
  • The traditional "red cabbage" is cooked till almost the "mush" stage. If you prefer, you can slice the cabbage instead of shredding and cook it only about 1/2 hour instead if you prefer a more "textured" cabbage dish. Delicious as well.
  • For an extra quick red cabbage recipe, use canned or jarred red cabbage and season with extra ground cloves and vinegar as needed. Thicken with corn starch as above.
  • If you only have whole cloves, you can cut your onion in half and stud the cut side with 4 - 6 whole cloves. Omit the sauteing part for the onion. Remove the onion (with the cloves) before serving.
  • This goes really well with almost any German meat recipe, especially traditional with rouladen or schnitzel.

2.  Roswitha's Sweet and Sour Red Cabbage

Ingredients:

  • 2 lb. red cabbage
  • salt
  • 1/3 to 1/2 cup firmly packed brown sugar
  • 3/4 tsp allspice
  • 4 whole cloves
  • 1/2 cup cider vinegar
  • 1/4 cup butter

Instructions:

  • Set out a heavy 3 quart saucepan.
  • Remove and discard wilted outer leaves of red cabbage. Rinse, cut into quarters, and coarsely shred. Should have about 2 quarts (8 cups).
  • Put shredded cabbage into saucepan and add boiling salted water to cover. (1 tsp salt per quart of water.) Add brown sugar, allspice and cloves.
  • Cover loosely and boil at medium heat for about 8 - 12 minutes or until cabbage is just tender.
  • Remove from heat and drain. 
  • Add cider vinegar and butter to cabbage and toss together lightly to mix well.
  • Makes 6 servings.

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!

Make this Vegan:

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.

If you're interested in seeing what all the fuss is about with vegan foods, click here to visit Alison Andrew's page. She's a friend of mine and knows all about it.
raw kickstart

Make  sureyou add the vinegar at the end of the cooking time.

At first, when you look at the cooked red cabbage, it'll look really 'mucky' in color. Add the vinegar and POOF! Beautiful!

How to cut cabbage ...

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.


Looking for that special German ingredient or convenience food?

You can order them online!

Really! 

Ad



Download FREE "Herbs & Spices in the German Kitchen" NOW

by Subscribing to my FREE monthly Newsletter

Quick Fix Recipes - Just like Oma's

Experience Germany: food, people, country, & RECIPES!




Comments

Have your say! Leave a comment in the box below. Need a quick answer? Then go to Quick German Recipes Facebook where there are over 30,000 German Foodie Fans who can help!

Remember to BOOKMARK this page, so you can find your way back!


Top of Red Cabbage Recipes

› Red Cabbage Recipes



Make every day a day of VICTORY!

"Despite all these things, overwhelming victory is ours through Christ, who loved us." Romans 8:37 (NLT)

  

More VEGAN recipes

Check out Alison's

RAW KICKSTART

raw kickstart

More Red Cabbage Recipes

red cabbage with apples

Adding apples to this version of red cabbage brings out the...(more)


jarred red cabbage

One of our readers, Gerhild Naggert, from Chicago, sent in the easy red cabbage recipe. She uses jarred...(more)


Serve with...

rouladen

Rouladen

flatladen

Flatladen

Breaded Pork Chops

Breaded Pork Chops

 

submit your recipe


Cook

"Just like Oma's"

with ...

quick fix soups

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!"


Need Help?

Quick answers to your questions?

Go to my

Facebook page 

You'll find lots of German foodies ready to help!

Share your recipes and photos, too!

Here's what some of my fans say:

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.

***

Gaby S: This is in my oven right NOW!!! Can't wait to try it!

***

Sunetra CDas sieht aber lecker aus.

***

Debbie M: These will certainly be a hit. My 89 year old mother-in- law will love them.

***

GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.