Looking for unique German ❤️ gifts?   |   Grab  Oma's cookbooks!   |   Don't miss Oma's ❤️ Newsletter  |  Make Oma's favorite recipe

German Red Cabbage Recipes ❤️

➤ by Oma Gerhild Fulson

FTC Disclosure: Making a purchase via a link on the page? I may earn a small commission on the transaction - at no added cost to you. Thanks!

German red cabbage is such a traditional side dish.

German red cabbage recipes, aka Rotkohl, Rotkraut, and Blaukraut, are among those best vegetable recipes that Germans love!

They go so well with dishes like rouladen (or flatladen in my family) and meat loaf. 

It's THE traditional German side dish that fits so well to almost anything.

Check out both red cabbage recipes:

First, mine, which I also use when I need a vegan side dish.

Second is Roswitha's which is just that interestingly different. But first, let me give you some hints on how to cut red cabbage

Have Oma by your side ... helping you


How to cut red cabbage ...

  • The first thing to realize when cooking with any red cabbage recipes is that you'll end up with red fingers if you're not careful. Red cabbage can be used to dye yarn and Easter eggs! So, unless you want purplish-red fingers, wear some disposable gloves while shredding/cutting the cabbage.
  • I normally just cut the cabbage into quarters, and then with a good sharp knife, I slice it fairly thinly. I don't bother to use a "kitchen gadget" for this, because it goes quickly enough this way.
  • Be careful though, if you're working on a "plastic-type" cutting board. It, too, will stain red. On a wooden board, the red color normally washes off easily, but if you are concerned you may ruin a good butcher-block type board, just use a cheapie plastic one.

The second recipe below is the one Roswitha. She says that she used to make this a lot when her boys were little for special occasions with her in-laws. I love how there are so many different red cabbage recipes that all taste so wonderful!

I love how our families get used to the way we, as mothers, make our foods. Our children always ask for more when I make it the way they are familiar with it. As well, the leftovers are great.

My solution to this. I always choose the largest red cabbage I can find. Then, I'll double or triple the recipe.

Why Make this Vegan?

Since we've got newly converted vegans in our family, I'm working hard at trying to make German foods that we can all love and enjoy together. Red cabbage is a family favorite. And now, it still is by making just a small adjustment. 

Oma's Tip:

Make sure you add the vinegar at the end of the cooking time.

At first, when you look at the cooked red cabbage, it'll look really 'mucky' in color. Add the vinegar and POOF! Beautiful!

A traditional addition to red cabbage is to add apples. Check out this Red Cabbage Recipe if you're wanting it to be authentic.


1. Oma's German Red Cabbage ❤️

Ingredients:

  • 2 - 3 tbsp butter, oil, or bacon fat (oil, if making this vegan)
  • 1 onion, diced
  • 1 head red cabbage, shredded
  • salt, pepper, sugar
  • ground cloves, vinegar, cornstarch
Instructions:
  • In large pot, heat butter, oil, bacon fat, or combination. Lightly sauté onion.
  • Add red cabbage. Continue to sauté for several minutes, stirring. When some of the cabbage has browned, add about 1 cup of water.
  • Add about 1 tsp salt, some freshly ground pepper, about ¼ tsp cloves, and 2 tsp sugar. Stir.
  • Bring to simmer, cover. Simmer for about 30 - 60 minutes or until cabbage is tender. Add water as necessary and stir occasionally during simmering.
  • Add about 2 tbsp vinegar. Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.
  • Mix about 2 tbsp cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid. Serve.
Hints:
  • The traditional "red cabbage" is cooked till almost the "mush" stage. If you prefer, you can slice the cabbage instead of shredding and cook it only about ½ hour instead if you prefer a cabbage dish with a bit of 'bite'.
  • For an extra quick red cabbage recipe, use canned or jarred red cabbage and season with extra ground cloves and vinegar as needed. Thicken with corn starch as above.
  • If you only have whole cloves, you can cut your onion in half and stud the cut side with 4 - 6 whole cloves. Omit the sautéing part for the onion. Remove the onion (with the cloves) before serving.
  • This goes really well with almost any German meat recipe, especially traditional with rouladen or schnitzel.

2.  Roswitha's Sweet and Sour Red Cabbage ❤️

Ingredients:

  • 2 lb red cabbage
  • salt
  • ⅓ to ½ cup firmly packed brown sugar
  • ¾ tsp allspice
  • 4 whole cloves
  • ½ cup cider vinegar
  • ¼ cup butter

Instructions:

  • Set out a heavy 3-quart saucepan.
  • Remove and discard wilted outer leaves of red cabbage. Rinse, cut into quarters, and coarsely shred. Should have about 2 quarts (8 cups).
  • Put shredded cabbage into saucepan and add boiling salted water to cover. (1 tsp salt per quart of water.) Add brown sugar, allspice and cloves.
  • Cover loosely and boil at medium heat for about 8 - 12 minutes or until cabbage is just tender.
  • Remove from heat and drain. 
  • Add cider vinegar and butter to cabbage and toss together lightly to mix well.
  • Makes 6 servings.

You might like these

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

*  *  *  *  *

Thinking of starting your own Handmade Business?

Oma Gerhild Fulson

This Oma KNOWS you CAN do it.

How do I know?

Well, if I can do it, anyone can.

I've even figured out how I can help you.

I've teamed up with my own business coach, Renae Christine (yes, do google her!), to bring you this free workshop. After you watch it, ask me any questions and I'll gladly answer them.

Don't hesitate. I'm not sure how long Renae will keep this free workshop available.

Thinking of starting a handmade business. I've got a FREE workshop from my coach right here.

PS:  Yes, Renae really is as amazing as all the reviews say.

PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales, and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look ... and a whole bunch to gain.

*  *  *  *  *

Want nutritional information for a recipe?

Copy and paste the ingredient list and the number of servings into Calorie Count

It will give you an approximate calculation.

Need help doing conversions

between cups and grams or any such thing?

Use this site to give you all the different conversions for the different types of ingredients. 



PIN this ... for easy access to recipe while pulling out your heavy saucepan and preparing your cabbage.

German red cabbage is such a traditional side dish.

Newest Recipes

  1. ❤️ German Cookie Recipes made Just like Oma

    These German cookie recipes in English are quick and simple recipes to delight your family and friends.

    Go to the recipe

  2. ❤️ Chicken Rice Soup made Just like Oma

    My homemade chicken rice soup recipe is one you're sure to make often. Why? 'Cause it's so easy and so good. Make a huge batch that'll feed a crowd. Or, just so you can enjoy leftovers.

    Go to the recipe


Make every day a day of VICTORY!

"Despite all these things, overwhelming victory is ours through Christ, who loved us."

Romans 8:37 (NLT)



❤️German Red Cabbage Recipes made Just like Oma



By


German Red Cabbage Recipes made Just like Oma


Red cabbage recipes are great vegetable dishes, very traditional and super delicious. Inexpensive and easily made, this German side dish is a family favorite


Ingredients: butter, red cabbage, ground cloves, onion,

For the full recipe, scroll up ...