Classic German Red Cabbage (Rotkohl) Recipe | GB’s Kitchen

Simple, Sweet-Sour Braised Red Cabbage

German red cabbage, slowly braised, was a staple at our holiday table. My parents brought this recipe from Denmark and Iceland in 1950, and my mother made it every Thanksgiving and Christmas for as long as I can remember. It’s sweet, tangy, and the perfect companion to turkey, pork roast, or ham — it even fills the kitchen with the scent of home.

The tradition of red cabbage traveled with them and became an important part of our celebrations.

Red cabbage is not only German — this sweet-and-sour side is beloved across Scandinavia and northern Europe. It pairs beautifully with roasted fowl, duck, goose, or a rich pork roast.

Why You Will Love This Colorful German Red Cabbage

• A holiday plate of turkey, mashed potatoes, and dressing can be delicious but visually plain. The vibrant red cabbage adds a striking pop of color that lifts the whole meal.
• The flavor hits a pleasant balance of sweet and tangy, which complements classic holiday proteins. It’s also nutritious — high in fiber and low in calories.
• This recipe makes a great make-ahead side and freezes well, saving time on the big day.

How To Make German Red Cabbage In One Pot

Start by chopping a medium onion and sautéing it in a heavy pot. If you have bacon drippings, use them — they impart wonderful depth. If not, use butter. Cook the onion until soft, translucent, and fragrant.

Add one tart apple, cored and chopped but left unpeeled, and continue to sauté until the apple softens. Then stir in a shredded small head of red cabbage, 1/4 cup apple cider vinegar, 1/4 cup sugar, and about 1 teaspoon coarse salt. Reduce the heat to medium-low and let the mixture braise gently.

Stir occasionally as the cabbage releases juices and softens. After about 60 to 90 minutes the cabbage should be tender but not mushy. Cool and refrigerate if making ahead. Reheating often improves the flavor — taste and adjust with a little extra sugar, vinegar, salt, or butter if needed.

This braised cabbage is also excellent with sausages or pork roast. Leftover cold red cabbage makes a wonderful addition to sandwiches.

German Red Cabbage Holiday Traditions — A Heart Full Of Memories

My father has been gone many years, but every time I make this dish I remember him and the traditions we grew up with. During the pandemic, when my mother couldn’t join us for Thanksgiving, I packed a little casserole for her: chicken and dressing on one side and German red cabbage on the other. I warmed it, sealed it, and dropped it off. When I called later she was still enjoying it and said, “It’s just not a holiday without German red cabbage.” That felt like home.

Printable Recipe Card

Yield: 10 servings

German Red Cabbage Recipe

Traditional German-style sweet-and-sour red cabbage. Great with turkey, goose, duck, or pork roast. Easy to make ahead.

Prep Time
15 minutes

Cook Time
1 hour 30 minutes

Total Time
1 hour 45 minutes

Ingredients

• 3 Tbsp bacon drippings or butter
• 1 medium onion, chopped
• 1 tart apple, unpeeled, cored, and chopped
• 1 small head red cabbage, shredded
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 1 tsp coarse salt

Instructions

1. Saute the onion in bacon drippings or butter until soft and translucent.
2. Add the chopped apple and cook until it softens.
3. Stir in shredded cabbage, apple cider vinegar, sugar, and salt.
4. Reduce heat to low and braise slowly, stirring occasionally, for 60 to 90 minutes until tender.
5. Can be made two or three days ahead and refrigerated. Tastes even better reheated.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:
Calories: 108
Total Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 9mg
Sodium: 297mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 13g
Protein: 2g

My mother is gone now, but every time I eat German red cabbage I remember her and the heavy pot she always used. I’d love to hear about your family traditions and the one dish that brings back warm holiday memories. Do you still make it to preserve those traditions?

If this recipe resonated with you, please consider sharing it on social media or leaving a review — it makes a small business owner very happy. Love, GB (Betty Streff)