This authentic German Red Cabbage recipe delivers the perfect balance of sweet and tangy flavors in just over 2 hours. A cherished side dish that transforms humble cabbage into a melt-in-your-mouth delicacy, packed with vitamins A and C.
While it requires minimal prep time, the slow cooking process allows the natural sugars to caramelize, creating that signature deep, rich taste that pairs beautifully with any German main course. At just 117 calories per serving, it’s a nutritious addition to your dinner table.
Main Ingredients
- Red Cabbage: Half a large head, yielding about 5-6 cups when shredded thin
- Apple: One whole apple, will be used in two ways – half grated, half with cloves
- Apple Cider Vinegar: 1/3 cup for perfect tanginess
- Brown Sugar: 1/4 cup to balance the flavors
- Butter: 2 tablespoons for richness
- Seasonings: Salt, black pepper, and whole cloves for depth
Cooking Instructions
- Prepare Cabbage: Slice the cabbage into thin strips (1/8″-1/4″ thickness) for even cooking
- Layer Base: Place half the shredded cabbage in a medium heavy pot
- Apple Preparation: Grate half the apple over the cabbage, then stud the remaining half with cloves
- Complete Layers: Add remaining cabbage on top
- Season: Combine vinegar, water, sugar, salt, and pepper in a bowl and pour over cabbage
- Cook: Add butter, cover, and bring to boil. Reduce heat and simmer for 1½-2 hours
- Finish: Remove the clove-studded apple half, give a final stir, and serve hot
Cooking Techniques
The magic of this German Red Cabbage happens through a gentle braising process. The slow cooking helps the cabbage become tender while soaking up all those wonderful flavors.
The apple does double duty here – half gets grated to naturally sweeten the dish, while the other half holds the cloves and infuses everything with warm spice notes. Keep the heat low and steady after the initial boil – you want a gentle simmer that lets all those flavors meld together beautifully.
Variations & Substitutions
You can easily adapt this recipe to your taste! If you prefer a sweeter dish, try using Honeycrisp apples, or add an extra tablespoon of brown sugar. For a tangy kick, use balsamic vinegar instead of apple cider vinegar.
Don’t have whole cloves? Ground cloves work just fine – start with ¼ teaspoon and adjust to taste. You can also add a small diced onion at the start for extra depth, or toss in a bay leaf while cooking.
Serving Suggestions
This vibrant red cabbage dish is a perfect match for hearty German meals! Serve it warm alongside bratwurst, schnitzel, or roasted pork. It’s also amazing with roast duck or holiday turkey.
The sweet-sour flavors help cut through rich meats, making it a great side dish for family dinners. For a complete German-style meal, pair it with potato dumplings or spaetzle. Don’t forget to spoon some of the flavorful cooking liquid over the top when serving!
Storage Tips
Good news – this red cabbage gets even better the next day! Once cooled, pop it in an airtight container and store it in the fridge for up to 5 days. The flavors will continue to develop, making it perfect for meal prep.
When ready to eat, warm it gently on the stovetop with a splash of water or apple juice to keep it from drying out. You can also freeze portions in freezer-safe containers for up to 3 months – just thaw overnight in the fridge before reheating.
German Red Cabbage
Equipment
- Medium sized heavy pot
Ingredients
Main Ingredients
- 1/2 large head red cabbage about 5-6 cups
- 1 apple cut in half
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 1/4 cup brown sugar
- 2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4-5 whole cloves or ¼ teaspoon ground cloves
- 2 tablespoons butter
Instructions
- Cut the cabbage, shredding into thin, 1/8″-1/4″ thick slices.
- Put half the shredded cabbage into a medium sized heavy pot.
- Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.
- Add the remaining shredded cabbage on top.
- In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.
- Add 2 Tablespoons butter and cover the pot with a lid.
- Bring to boil, reduce heat to simmer, and cook 1 ½ – 2 hours.
- Remove apple with cloves and discard. Stir mixture and serve.
