Rotkraut (German Red Cabbage)

Bring a burst of rich German heritage to your table with Rotkraut, an irresistibly flavorful braised red cabbage dish that’s the perfect balance of sweet, tangy, and savory. This traditional recipe pairs finely shredded red cabbage with the tartness of Granny Smith apples, the warmth of ground cloves, and the depth of red wine, all gently simmered to perfection. A hint of apple cider vinegar and optional caraway seeds add an authentic German touch, making it an essential side dish for hearty meals like roast pork, sausages, or schnitzel. Slow-cooked in a buttery base, this vibrant and aromatic dish is as comforting as it is versatile, with just the right amount of acidity to elevate any main course. Ready in just two hours, this six-serving recipe is a must-try for fans of European cuisine or anyone seeking a healthy, make-ahead side rich in tradition and flavor.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 medium head red cabbage
• 1 large onion
• 2 medium apple (preferably tart, like Granny Smith)
• 3 tablespoons butter
• 3 tablespoons apple cider vinegar
• 1 cup red wine
• 2 tablespoons sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground cloves
• 1 bay leaf
• 1 teaspoon caraway seeds (optional)

Directions

Step 1

Begin by removing the outer leaves from the cabbage, then cut it into quarters and remove the core. Finely shred the quarters into thin strips.

Step 2

Peel and dice the onion into small pieces.

Step 3

Core the apples and peel them if desired, then grate them coarsely.

Step 4

In a large pot or Dutch oven, melt the butter over medium heat.

Step 5

Add the diced onion to the pot and sauté until it becomes translucent, about 5 minutes.

Step 6

Stir in the shredded cabbage and grated apple, mixing well to combine with the onions.

Step 7

Add the apple cider vinegar, red wine, sugar, salt, black pepper, ground cloves, bay leaf, and caraway seeds (if using) to the pot.

Step 8

Mix everything thoroughly and bring the mixture to a simmer over medium-high heat.

Step 9

Once simmering, reduce the heat to low, cover the pot, and let the Rotkraut cook gently for 1 to 1.5 hours, stirring occasionally.

Step 10

If the mixture becomes too dry, you can add a little more wine or water to maintain moisture.

Step 11

After cooking, remove the bay leaf, and adjust seasoning with additional salt, sugar, or vinegar if needed, according to your taste preference.

Step 12

Serve the Rotkraut warm as a side dish to your favorite German-inspired meals.

Nutrition Facts

Serving size	1673.3 grams (1673.3g)

Amount per serving	% Daily Value*
Calories	1156

Total Fat 37.00g	47%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 1.10g
Cholesterol 99mg	33%
Sodium 2805mg	122%
Total Carbohydrate 166.90g	61%
Dietary Fiber 30.80g	110%
Total Sugars 100.60g
Protein 13.50g	27%

Vitamin D 7IU	34%
Calcium 465mg	36%
Iron 9mg	49%
Potassium 2913mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 5.1%

Carbs: 63.3%