German Red Cabbage (Rotkohl) with Apples and Balsamic

A classic German side dish featuring sweet and sour red cabbage braised with apples, vinegar, and aromatic spices. Perfect for holiday meals or any special occasion.

Prep Time

15 minutes

Total Time

1 hour

Calories

145 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.55/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Ingredients

Servings

1mediumRed Cabbage(About 2 pounds, cored and shredded)

£1.20

2mediumApples(Firm, tart apples like Granny Smith or Honeycrisp, peeled, cored, and chopped)

£0.80

1mediumOnion(Chopped)

£0.30

0.3cupBalsamic Vinegar(Adds a rich, slightly sweet flavor)

£0.25

2tablespoonsRed Wine Vinegar(For a brighter acidity)

£0.10

2tablespoonsBrown Sugar(Adjust to taste)

£0.05

2tablespoonsButter(Can substitute with olive oil for a vegan option)

£0.15

1teaspoonCaraway Seeds

£0.12

3Allspice Berries(Lightly crushed)

£0.08

1Bay Leaf(Remove before serving)

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

0.5cupChicken Broth (or Vegetable Broth)(Adds moisture and flavor)

£0.20

Total Cost

£3.33

£0.55 per serving

Instructions

1.
Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the shredded red cabbage and chopped apples to the pot. Stir to combine with the onions.
3.
Pour in the balsamic vinegar, red wine vinegar, and chicken broth (or vegetable broth). Add the brown sugar, caraway seeds, crushed allspice berries, bay leaf, salt, and pepper.
4.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes, or until the cabbage is tender and the flavors have melded. Stir occasionally to prevent sticking.
5.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
6.
Serve warm as a side dish.

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My Notes

Nutrition Information

Nutrition per serving (165g)

145 kcal / 607 kJ

Carbs

25g

10% of RDA

Fat

7% of RDA

Protein

4% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

17 g

19% of RDA

Sodium

220 mg

10% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a deeper flavor, you can add a tablespoon of juniper berries along with the other spices.

Rotkohl tastes even better the next day, so it's a great dish to make ahead of time.

If the rotkohl becomes too dry during cooking, add a little more broth or water.

You can add a splash of red wine to the braising liquid for an even richer flavor.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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