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Oma's Classic Red Cabbage With Apples (Rotkohl/Rotkraut)

My red cabbage (rotkohl) is sweet, tangy, and easy ... just like Mutti’s. A traditional side dish that’s perfect year-round.

Ingredients:

• 3 tablespoons (39 grams) bacon fat, (42 grams) butter, or (45 milliliters) olive oil
• 2 cups (300 grams) finely diced onions
• 1¾ pounds (795 grams) red cabbage, shredded
• 3 apples, peeled, cored, and shredded or diced
• 1 cup (240 milliliters) water
• ½ cup (120 milliliters) red wine (optional)
• 3 tablespoons (45 milliliters) apple cider vinegar
• 2 teaspoons (8 grams) granulated sugar
• 1 teaspoon (6 grams) salt
• ½ teaspoon (1 grams) freshly ground nutmeg
• ¼ teaspoon (0.5 grams) ground cloves
• ¼ teaspoon (0.5 grams) freshly ground black pepper
• 2 tablespoons (30 milliliters) lemon juice
• 2 tablespoons (16 grams) cornstarch

Instructions:

1. In a large pot, heat the bacon fat over medium heat. Add the onions and sauté lightly.
2. Add the shredded cabbage and apples. Continue to sauté for several minutes.
3. Stir in the water, red wine, apple cider vinegar, sugar, salt, nutmeg, cloves, and pepper.
4. Bring to a simmer and cover. Simmer for about 30 to 60 minutes or until the cabbage is tender, adding more water if needed.
5. Add the lemon juice. Taste and season with more vinegar, sugar, salt, nutmeg, cloves, and/or pepper as needed.
6. Mix the cornstarch with a little bit of cold water and slowly stir just enough into the red cabbage to thicken the liquid. Serve.

Notes/Hints:

• Short on time? Use jarred red cabbage, add apples, simmer 10 minutes, then season and thicken
• Skip the apples? Try my other red cabbage recipe for an easy variation
• For more texture, slice (not shred) and cook for just 30 minutes
• Mix up the spices or use different vinegars like balsamic or red wine vinegar
• Tastes even better the next day. Leftovers keep well in the fridge or freeze

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Updated on January 31, 2026