Warm German Red Cabbage Salad Rotkohl warm Recipe
This warm red cabbage salad with apple and onion is a simple side dish, especially popular in northern and western Germany. It is gently sweet-and-sour, soft but still with a slight bite. It resembles Polish braised red cabbage, but is more delicately seasoned and often served with poultry dishes as well.
This dish combines the homely comfort of German cuisine with a simple preparation method and everyday ingredients. The balance of sweetness from the apple and sugar with the acidity of the vinegar makes it a versatile side that goes well with many main courses.
Chef's tips
Slice the cabbage as thinly and evenly as possible so it cooks uniformly and remains pleasantly tender. If you prefer a more intense flavour, let the cabbage rest for a few hours or overnight after cooking and reheat before serving – the spices will develop better.
How to serve
Serve alongside roast pork, duck or chicken, with potato dumplings or mashed potatoes. It also works well as part of a festive plate with sausages and gravy.
Ingredients
- red cabbage - 800 g
- apple - 2 piece
- onion - 1 piece
- butter - 2 tablespoon
- vinegar - 2 tablespoon
- sugar - 1.5 tablespoon
- stock - 200 ml
- bay leaf - 2 piece
- cloves - 3 piece
- salt
- black pepper
Preparation
- Clean the cabbage from the outer leaves, cut into quarters, remove the hard core and shred into thin strips.
- Peel the onion and slice into thin feathers. Peel the apples, remove the cores and cut into thin slices or small cubes.
- In a large pot melt the butter over medium heat. Add the onion and fry for 3–4 minutes until softened.
- Add the cabbage, stir and fry for 5 minutes until it softens slightly.
- Add the sugar and fry for another 2 minutes, stirring, until the sugar dissolves slightly and starts to caramelise on the bottom of the pot.
- Add the apples, bay leaves and cloves, and mix.
- Pour in the vinegar and stock, stir, bring to a boil, then reduce the heat to low.
- Cover the pot and braise the cabbage for 25–30 minutes, stirring every few minutes. The cabbage should be tender but not completely overcooked.
- Finally, season with salt and pepper to taste. Remove the bay leaves and cloves before serving.
- Serve warm as a side dish to meat or as a simple vegetable main.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pot over low heat, adding a splash of water or stock if needed so the cabbage doesn’t dry out.
