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

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: November 18, 2010, Updated: May 11, 2025

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

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Create this traditional Red Cabbage recipe just like Oma! Scrumptious, yet simple! A true German hit!

German red cabbage (rotkohl, rotkraut) is a sweet-and-sour classic made with apples ... vibrant, tasty, and always a hit, even with non-cabbage fans. Dare I say, it's almost like eating candy.

Top Tips For Best Results

1. Slice Smart: Use a sharp knife and wear gloves to prevent staining your hands, or use a food processor with a slicing or shredding blade.
2. Flavor Boost: Add a splash of red wine for depth.
3. Make it Ahead: Flavors deepen if made ahead and reheated.
4. Vegan Hack: Swap out butter or bacon fat for olive oil to make it vegan-friendly.

Red Cabbage: A Taste of German Tradition

This classic German side dish starts with shredded red cabbage, gently browned in a bit of fat, then braised until tender. It’s a staple at Sunday dinners and holiday feasts, just like my Mutti always made. Depending on where you are in Germany, you’ll hear it called rotkohl, rotkraut, blaukraut, or blaukohl. Same idea, just with a regional twist.

The color depends on how it’s prepared:

• Apples and vinegar give it that rich red
• Baking soda and juniper berries can turn it blue

I usually make it the sweet-and-sour version with apples. It’s the way I saw Mutti making it. Some (like me) like to cook it until it’s meltingly soft, others leave a bit of crunch. Some add extras like:

• Bay leaves
• Whole cloves (stud an onion half with these so they are easy to remove ... Mutti taught me that)
• Cinnamon
• A splash of apple juice

My take? Start simple with the recipe below (it really is the best), then make it your own with the flavors you love. That’s how traditions grow.

BTW,  you’ll need a good big knife and some gloves ... unless you want purple hands. Lemon juice helps, but an apron’s a smart move too.

Lydia Remembers

I’ve got so many kitchen memories with my Oma, and this red cabbage is one of my all-time faves. Anytime it shows up at a family dinner, you can bet I’m piling my plate high ... how could I not? It’s Oma’s!

I’ll admit, I usually cheat at home and use the jarred kind (don’t tell!), but even Oma does that sometimes when she’s in a hurry. When I make it, I love serving it with her slow cooker roast beef (that tastes like rouladen) and that rich, juicy gravy. Total comfort.

Go to Roast Beef recipe >

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What To Serve With Rotkohl

Authentic German red cabbage goes particularly well with hearty meats such as:

• beef recipes like sauerbraten or goulash 
• pork recipes like breaded pork chops and pork roast
• poultry recipes like roast duck (served with potato dumplings, this a very traditional meal for the holidays)

Red cabbage is also one of the TOP 10 traditional side dishes to serve with rouladen!

If you'd like to check out more popular German side dishes, click here for a list of the top 24 best German side dishes.

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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.

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hour 10 minutes

Servings:

6-8 servings

Ingredients:

• 1 medium head red cabbage, shredded
• 2 - 3 tablespoons (30-45 g) bacon fat, butter, or olive oil
• 1 large onion, diced
• 3 apples, peeled and cored, shredded or diced
• ½ cup (120 ml) red wine (optional)
• 3 tablespoons (45 ml) apple cider vinegar
• 1 teaspoon (5 g) salt
• 2 teaspoons (8 g) white or brown sugar
• ½ teaspoon (1 g) ground nutmeg
• ¼ teaspoon (0.5 g) ground cloves
• ¼ teaspoon (0.5 g) freshly ground black pepper
• 2 tablespoons (30 ml)lemon juice
• 2 tablespoons (16 g) corn starch

Instructions:

1. In a large pot or large dutch oven, heat bacon fat over medium heat and lightly sauté the onion.
2. Add shredded cabbage and apples. Continue to sauté for several minutes.
3. Add 1 cup water, red wine (if using), cider vinegar, sugar, salt, nutmeg, cloves, and pepper. Stir.
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 lemon juice. Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.
6. Mix about 2 tablespoons cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid.

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

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com 

Recipe updated on May 11, 2025

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.