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Oma's Traditional German Red Cabbage (Rotkohl)
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
Published: April 12, 2009, Updated: February 7, 2025
This red cabbage recipe (rotkohl) is sweet, tangy, and easy to make. A German classic with big flavor and little fuss—just how Oma likes it!
German red cabbage is a traditional side dish to have on the dinner table. Vibrant in color and taste.German red cabbage, known as rotkohl, rotkraut, or blaukraut, is a staple in German cuisine. Its perfect balance of sweet and sour makes it a favorite side dish.
It pairs beautifully with hearty meals like rouladen (or flatladen in my family) and meatloaf. Whether for everyday dinners or festive occasions, this dish brings warmth and tradition to the table.
A must-have for holiday meals, it complements roast duck, sauerbraten, potato dumplings, and bread dumplings. Though enjoyed across Germany, every Oma adds her own unique touch!
Oma’s Recipe Rundown
- Ease of Making: Simple and straightforward; a classic side dish that's easy to prepare.
- Taste: A delightful balance of sweet and tangy flavors, just like Oma used to make.
- Time: Approximately 1 hour and 10 minutes from start to finish.
- Best Served With: Rouladen, meatloaf, roast duck, sauerbraten, potato dumplings, or bread dumplings.
- Vegan-Friendly: Yes, simply use olive oil instead of butter or bacon fat.
- Gluten-Free: Naturally gluten-free.
Top Tips For Best Results
- Cooking Time Flexibility: For a softer texture, cook longer; for more bite, slice the cabbage instead of shredding and cook for only 30 minutes.
- Boost the Flavor: Swap water for apple juice and use apple cider vinegar for a richer taste.
- Make Ahead for Best Taste: The flavors meld overnight, so consider preparing it a day in advance.
- Avoid Staining: Wear disposable gloves to prevent red cabbage from staining your hands
The Best Way To Cut Red Cabbage
- Cutting cabbage properly ensures even cooking and great texture. Be aware that red cabbage can stain your hands, so wear disposable gloves if you’d like to avoid purple fingers!
- Start by removing any wilted outer leaves. Using a sharp knife, cut off the root end and halve the cabbage through the stem. Quarter it and diagonally remove the core. Then, slice the wedges into thin shreds from top to bottom.
Slice the cabbage wedges into thin shreds with a sharp knife. Ideally, you'll want to wear gloves ;)- For quicker prep, you can also use a mandoline, cheese grater, or food processor, though a knife works just as well. Be cautious with plastic cutting boards as they may stain. Wooden boards usually clean up easily, but if you’re worried about staining, opt for a plastic one.
Oma Says,
I love how our families get used to the way we, as mothers, make our foods. Even though it may be different than others of our same culture, it becomes the traditional way for making it for ourselves. And, it's the way our children love it!
Our boys always ask for more when I make it the way they are familiar with it. Now that they have families of their own, I'll make lots so I can send the leftovers home with them.
My solution to this is to always choose the largest head of red cabbage I can find. Then, I double or triple the recipe. That way there's leftovers for them, as well as for hubby and me!
Vinegar Is The Key To Vibrant Red Color
Adding vinegar at the end of cooking the red cabbage is the key to achieving that vibrant red color.Adding vinegar at the end of cooking is the key to achieving that vibrant red color. When the cabbage is first cooked, it may look dull or murky, but once you stir in the vinegar—POOF! The cabbage transforms into a bright and beautiful dish.
For an extra traditional touch, consider adding apples. They complement the flavors perfectly and enhance the dish’s authenticity. If you're looking for a truly classic version, check out this recipe featuring apples for a totally authentic German experience.
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More Red Cabbage Recipes:
- German red cabbage with apples
- Super quick red cabbage
- Another tasty cabbage side dish is my easy braised cabbage. While it traditionally uses green cabbage instead of red, it’s still a German favorite. Give it a try with red—I think you’ll love it!
Oma's Traditional German Red Cabbage (Rotkohl)
The red cabbage recipe (rotkohl) is sweet, tangy, and easy to make. A German classic with big flavor and little fuss—just how Oma likes it!
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour 10 minutes
Servings:
6-8 servings
Ingredients:
- 2 - 3 tablespoons (30-45 ml) bacon fat, butter, or oil
- 1 onion, diced
- 1 head red cabbage, shredded (about 2 pounds/900 g)
- 1 teaspoon (5 g) salt
- freshly ground black pepper, to taste
- ¼ teaspoon (1.25 g) ground cloves
- 2 teaspoons (10 g) granulated sugar
- 2 tablespoons (30ml) white vinegar
- 2 tablespoons (16 g) cornstarch
Instructions:
- In a large saucepan or large Dutch oven, melt butter over medium heat. Lightly sauté onion.
- Add cabbage. Continue to sauté for several minutes, stirring. When some of the cabbage has browned, add about 1 cup of water.
- Add salt, pepper, cloves, and sugar. Stir.
- Bring to a simmer and cover. Simmer for about 30 - 60 minutes or until cabbage is tender. Add a little water, as necessary, and stir occasionally during simmering.
- Once cabbage is tender, add vinegar. This will give the cabbage that beautiful red color. Taste, and season with more salt, cloves, pepper, sugar, and/or extra vinegar as needed.
- Mix cornstarch with cold water and slowly stir in just enough to thicken the liquid. Serve and enjoy!
Notes/Hints:
- Traditionally, this is cooked until nearly soft and tender. If you prefer a bit more texture, slice instead of shredding and cook for about 30 minutes.
- For extra flavor, swap water for apple juice and use apple cider vinegar or red wine vinegar.
- Store leftovers in an airtight container in the fridge—it tastes even better the next day!
- If using whole cloves, halve the onion and stud the cut side with 4 to 6 cloves. Skip sautéing and remove the onion before serving.
- This pairs beautifully with German classics like rouladen and schnitzel, as well as roast beef or chicken.
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Recipe update: February 7, 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.
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