Red cabbage coleslaw recipe

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German side dish that is very easy to make from scratch! It tastes so aromatic with a distinctive sweet and slightly sour flavor and makes a perfect side for a roast dinner together with spaetzle or potato dumplings. This recipe for braised red cabbage with apples is a family favorite! Close-up of red cabbage on a white serving plate.

German Red Cabbage is called Rotkohl or Blaukraut in Germany depending on the region. This easy side dish is a great way to try authentic German cuisine without much effort or special ingredients! It tastes great with a roast like a Sauerbraten or a pork roast but is also often paired with roast goose or duck. A turkey would also be a perfect match for this delicious dish!

Traditional braised red cabbage is one of my favorite ways to prepare red cabbage! This recipe doesn’t need much attention, it cooks to perfection while the roast is in the oven and can also be prepared a day or two before and gently reheated with no last-minute work. Even freezing the cooked Rotkohl is possible! Adding chopped apples and apple cider to the red cabbage takes this simple dish to a new level of deliciousness! The apples enhance the flavor and go perfectly with the lightly sweet red cabbage.

A plastic bowl with sliced, raw red cabbage and v-grater with a hand slicing red cabbage. If you cut the cabbage not as thinly as in the photos it will take longer to cook. Make sure to use a large enough Dutch oven or heavy-bottomed pot. This recipe works with every kind of apple! German recipes often don’t specify which apple variety works best in a recipe so I always use what I have on hand.

Semi-Tard apples work best in my opinion! Some traditional recipes use jelly or jam as a sweetener besides sugar. So feel free to add 1-2 Tbsp red currant jam to the cabbage while it’s cooking. For an authentic flavor use the spices listed in the ingredients. These are traditional German spices that give the Blaukraut it’s distinctive aromatic flavor.

Garlic is not used in traditional German recipes. You can cook the red cabbage one day in advance and reheat it before serving. It tastes even better on the next day because the flavors have time to blend together! Red Cabbage tastes great with roasts, roast goose or duck, and turkey. Serve it together with dumplings or German Spätzle. How to Cook Red Cabbage Start with preparing the cabbage.

Peel, core, and finely dice the apples and the onion. You want the Rotkohl to be soft but not mushy. It should still have a little bit of texture but shouldn’t taste like raw cabbage. Some people like their braised red cabbage very soft, some like their’s with a bit more bite, so make sure to taste test after 50 minutes and then after every 5 minutes until the desired texture is reached.

If you want to reheat it on the next day let it cool to room temperature then put the pot in the fridge or transfer the cabbage to a glass container. Close-up of a fork holding up some red cabbage above a white serving plate containing red cabbage. Looking for more German Side Dishes? Looking for even more recipes from Germany?