Rotkohl or Red Cabbage is a colorful, delicious side dish with a mild tangy flavor complemented by the sweetness of apple. Properly made, the bright purple-red is very attractive.

Rotkohl (Red Cabbage)
Prep time
Cook time
Total time
Red cabbage cooked in this delightful recipe is the perfect accompaniment to German roasts and schnitzel.
Recipe type: Side Dish
Cuisine: German
Serves: 4
  • 2 Tablespoons vegetable oil
  • 2 onions; small, sliced
  • 2 pounds red cabbage; shredded
  • 2 Tablespoons vinegar
  • salt, to taste
  • 1 teaspoon sugar
  • 1 apple; large, tart*, or
  • 1/2 Cup applesauce
  • 1/4 pound salt pork
  • 1/2 Cup red wine
  • 1/2 Cup beef broth; hot
  1. * Core and peel apple, then finely chop it.
  2. Heat oil in a non-reactive Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar.
  3. Add chopped apple or applesauce and a piece of salt pork.
  4. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft.
  5. Shortly before end of cooking time, remove salt pork; cube and return it to the cabbage if desired. Correct seasonings and serve.

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