German Red Cabbage With Apples (Rotkohl)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated on January 31, 2026

My German red cabbage (rotkohl) with apples is sweet, tangy, and easy ... just like Mutti’s. A classic 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!

This sweet-and-sour favorite is 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.

A Taste of German Tradition

This classic German red cabbage with apples 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.

Prefer your red cabbage without apples? Try Oma's traditional German red cabbage recipe.

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, 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

German red cabbage with apples 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 is 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.

Print Recipe

German Red Cabbage With Apples (Rotkohl)

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

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hour 10 minutes

Servings:

6 servings

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 gram) 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 freezer.

*  *  *  *  *

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

Updated on January 31, 2026

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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.