➤ by Oma Gerhild Fulson
Check out this German red cabbage recipe, aka Rotkohl, Blaukohl, or Blaukraut, that uses apples to enhance the flavor.
Easy to make, yet tastes best reheated, so make it ahead of time if you can.
Red cabbage recipes are really a staple for German cooking. They go particularly well with hearty meats such as beef, pork, game, turkey -- well, just about everything!
This cabbage will add such a vibrant pop of color to your meal, and quite the punch of flavor too! This sweet 'n sour red cabbage is the usual way we Germans love to make this side dish.
In fact, it's the only way that my Mutti served it.
However, there are other ways that some Germans make this. Some will insist on cooking this to a total 'mush' stage. Others, like to keep a bit of a 'bite' and will not cook this as long.
Some will insist on juniper berries, bay leaf, cinnamon, and or apple juice need to be added.
My suggestion? Try it the way I've posted it and then try adding the various other ingredients to find the one that suits you best.
You'll need a nice big knife to cut through the cabbage, as well as some disposable gloves.
Why the gloves?
If you don't use gloves, your hands will have stained a lovely pink and purple color from cutting the red cabbage! A stain that is hard to remove. Lemon juice will help to remove it. Oh, and do wear an apron.
Want another version for red cabbage without the apples? Then check out German Red Cabbage. There are easy instructions there how to cook cabbage as well as prepare it.
This is a really easy recipe to make vegan. In fact, it's my favorite one to use when I'm serving it to a mixed gathering, with vegans and non-vegans. Both really enjoy this.
To make a vegan red cabbage recipe:
Yep, it's that easy to convert. If you have a 'fake' vegan butter, you can use that, but it's not necessary.
I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this red cabbage.
This red cabbage recipe has become one of my very, very favorites. Every family get-together we have where there is red cabbage sitting on the table, I can about imagine the priceless look on my face. Of course, I'll have more than a couple servings of it. How can I resist Oma's famous cabbage!
I tend to cheat a little bit and buy the red cabbage in a jar, instead of making it totally from scratch like Oma does for the family. Though sometimes, I know Oma likes to keep it simple and use the jar too!
When I make red cabbage, I love to serve it alongside Oma's recipe for slow cooker roast beef (tastes like rouladen), and gravy made from the meat juice.
When Oma makes her red cabbage from scratch...I'm telling you, it is SO lecker! Especially with the apple chunks in it. That really is the cherry on-top of the finished product.
Learn a little bit about me, Lydia, and my kitchen adventures with Oma!
Our kids repeatedly ask for this. Because of that, I always make a huge stock pot full by getting the largest red cabbage I can find.
If there are leftovers, they really do taste best the next day. Extras also freeze well, and will last a few days covered in your fridge as well.
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THE German Krapfen or jelly donut recipe you'll need if you plan to make Berliner Pfannkuchen ~ that traditional treat for New Year's and throughout the year!
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