Classic German Pickled Red Cabbage (Rotkohl)

Classic German Pickled Red Cabbage (Rotkohl)

Tender, sweet-tangy red cabbage gently cooked with apple, vinegar, and warm spices.

Ingredients

• 1 medium red cabbage (about 2–2.5 lb / 1–1.2 kg)

• 1 large apple (Granny Smith or Braeburn), peeled & grated

• 1 small onion, finely chopped

• 2 tbsp butter or neutral oil

• 3 tbsp apple cider vinegar (or red wine vinegar)

• 2–3 tbsp sugar (or brown sugar)

• ½ cup apple juice or water

• 1 bay leaf

• 4–5 whole cloves

• 4–5 juniper berries (optional but traditional)

• Salt & black pepper, to taste

Instructions

1. Prepare the cabbage
   Remove outer leaves. Quarter, core, and slice cabbage thinly.

2. Sauté the base
   In a large pot, melt butter over medium heat.
   Add onion and cook until soft and translucent (5–7 minutes).

3. Add cabbage & apple
   Stir in sliced cabbage and grated apple. Cook 5 minutes until slightly wilted.

4. Season & acidify
   Add vinegar, sugar, apple juice, bay leaf, cloves, and juniper berries.
   Season lightly with salt and pepper.

5. Simmer gently
   Cover and simmer on low heat 45–60 minutes, stirring occasionally, until cabbage is tender and deep purple.

6. Balance the flavor
   Taste and adjust:

   • More sugar → sweeter

   • More vinegar → sharper

   • More salt → deeper savory note

7. Remove spices
   Discard bay leaf, cloves, and juniper before serving.

🍽️ How It’s Traditionally Served

• With roast pork, duck, goose, or sausages

• Alongside potato dumplings, spaetzle, or mashed potatoes

• As part of a Christmas or holiday plate

🕰️ Make-Ahead & Storage

• Tastes better the next day

• Keeps 4–5 days refrigerated

• Freezes very well (up to 3 months)

✨ Popular Variations

• Extra festive: add a small cinnamon stick

• More savory: splash of red wine instead of apple juice

• Brighter: finish with a teaspoon of red currant jelly

• Quicker version: pressure cook 15 minutes