German Red Cabbage Recipe
German Rotkohl

My German red cabbage recipe is a perfect accompaniment to roast goose and duck, beef and game.

Red cabbage is known as Rotkohl or Rotkraut in Northern Germany and Blaukraut (blue cabbage) in the South.
I always make up a large batch, so choose the largest red cabbage you can find. It tastes even better the next day.

So that the cabbage retains its colour, it is cooked with vinegar. For a fruity taste, apples, pineapple or even cranberries can be added. You can also add a little red wine or port if liked. Many German families have their own red cabbage recipes or nowadays you can buy it in a jar or tin.
Homemade red cabbage is the best though and is well worth the effort.

1kg red cabbage
100g onion
1 cooking apple
40g cooking fat
3 cloves
8 black peppercorns
3 juniper berries
1 bay leaf
3 tbsp red wine vinegar
150ml red wine
250ml broth or water
salt
sugar
1 potato

Wash the red cabbage, half and quarter and remove the central core and then shred into fine slices. Slice the onion, wash, peel and slice the apple.

Heat the cooking fat in a pan. Add the onion and fry gently for a couple of minutes. Add the red cabbage and then the apple. Place the herbs and spices into a muslim sack and then add to the cabbage. Add the vinegar, wine and broth or water and bring slowly to the boil. Add salt and sugar to taste.
Cover and simmer for 45 minutes.

Wash and peel the potato and then grate into the cabbage. Simmer for a further 15 minutes. Add more salt and sugar to taste if necessary.

Serve hot. If making ahead, chill and then reheat thoroughly.

I often make a large batch of my red cabbage recipe and keep it in the fridge for a couple of days. It tastes even better! You can also freeze it, which I often do.

Don't worry if you don't have all the herbs and spices, I can assure you it will still taste delicious.

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