Germany By Food Enthusiasts · 5 min read

National Dish Germany: Red Cabbage (Recipe)

A bowl of braised German red cabbage with apple, garnished with parsley

In this article

Bring a little warmth to the table with red cabbage, one of the most cherished side dishes in German cooking. Glossy, deep purple and gently sweet-and-sour, it is the classic companion to a festive roast and a real comfort on a cold winter’s day. Slowly braised with apple, onion and a splash of apple juice, it fills the kitchen with an inviting aroma and adds an aromatic flourish to any family meal or celebration feast.

About Red Cabbage

Red cabbage, also known in southern Germany as Blaukraut, is an indispensable part of German cuisine and a traditional partner to festive roasts. It is especially popular in winter, when its rich colour and warming flavour are most welcome. Not only is it delicious, it is also packed with vitamins and nutrients. Whether served alongside duck, goose or a Saxon Pot Roast, it rounds off any meal to perfection.

Ingredients (serves 1–2)

½ head of red cabbage
1 onion
1 apple
2 tablespoons vinegar
2 tablespoons sugar
Salt and pepper, to taste
200 ml apple juice
2 tablespoons lard

Shopping for the ingredients

When shopping for the ingredients for red cabbage, it pays to look for quality and freshness. The red cabbage should feel firm and crisp, while the onion and apple should be free of any bruising. Vinegar and sugar are storecupboard staples that belong in any well-stocked kitchen, so top them up if you are running low. The apple juice lends the dish a natural sweetness, so choose a good-quality variety.

Preparing the dish

First, wash the red cabbage thoroughly and discard the outer leaves. Halve the head and slice one half into fine strips. Peel the apple and onion, then chop them into small dice. Make sure all the ingredients are ready before you start cooking. A well-prepared kitchen makes the whole cooking process far more relaxed and straightforward.

Step-by-step instructions

Heat the lard in a large pan.
Dice the onions and sweat them in the fat until translucent.
Add the finely sliced red cabbage and the apple, then mix well.
Stir in the vinegar, sugar, salt and pepper.
Deglaze with the apple juice, cover and leave to simmer gently for around 45 minutes.
Stir now and then and adjust the seasoning to taste.

Gluten-free / lactose-free version

Traditional red cabbage is already gluten-free, as long as no gluten-containing seasonings are added. For a lactose-free version, leave out the lard and use a plant-based oil such as rapeseed or sunflower oil instead. All the other ingredients are naturally lactose-free and can be used without a second thought. The taste stays just as delicious throughout.

Tips for vegans and vegetarians

Red cabbage is very easy to fit into a vegan or vegetarian diet. The only non-vegan element in the classic recipe is the lard, which can be swapped for plant-based alternatives such as coconut oil or rapeseed oil. Everything else stays exactly the same, so the full, rounded flavour is preserved.

More tips and tricks

For an especially aromatic result, add a few cloves, a bay leaf or a piece of cinnamon stick to the red cabbage. To stop the spices from getting in the way as you eat, tie them in a small spice bag and remove it before serving. That way you enjoy all the warming aroma without any stray pieces in your dish.

Adapting the recipe to your taste

Red cabbage is easy to tailor to individual tastes. If you prefer a sweeter version, add a little more sugar or apple juice. For a sharper, more tangy edge, stir in a squeeze of lemon juice or a touch more vinegar. You can also vary the texture, cooking the cabbage for a shorter time to keep it firmer or longer for a softer finish.

Ingredient substitutions

Should certain ingredients not be to hand, there are some simple swaps. Instead of lard you can use butter or oil. The apple juice can be replaced with orange juice or red wine, which gives the dish a special character — much like the deeper notes you find in Wine Sauerkraut. The choice of vinegar can be adjusted too, with cider vinegar or white wine vinegar working just as well.

Drink pairing ideas

A number of drinks pair beautifully with classic red cabbage. A robust red wine, particularly a Pinot Noir, underlines the cabbage’s full-bodied flavour. Apple juice or an apple spritzer are also popular choices, as they echo the dish’s natural sweetness. For beer lovers, a dark lager is the ideal match.

Serving and presentation ideas

A nicely arranged bowl of red cabbage adds to the pleasure of the meal. Serve it in a decorative dish and garnish with fresh parsley. A small slice of apple on top makes a charming finishing touch. An appealing presentation makes the dish look even more appetising and is especially lovely next to a roast such as Pomeranian Goose Leg.

A bit of history

Red cabbage has a long tradition in German cooking and appears in old recipe books going back centuries. In northern Germany it is known as Rotkohl, while in the south the name Blaukraut is more common. Its distinctive flavour and vivid colour have made it a much-loved classic that truly belongs to the cold season — and a fine example of hearty German cuisine.

More recipe ideas

Summary: Red Cabbage

Red cabbage is a true classic of German cuisine and goes wonderfully with all manner of meat dishes. Freshly made and finished with the right spices, it is an enrichment to any festive meal. With a few simple adjustments, the dish can also be made to suit a range of dietary needs. Give it a try and enjoy the full, rounded flavour of this traditional side dish.