German red cabbage is one of my favorite dishes as the Christmas season approaches. I love the combination of this sweet-and-sour side dish with hearty meat and a great dark sauce. This is typical German food for me, and this side dish is not only served during the Christmas season. The combination of red cabbage with apple, vinegar, and spices creates a delightful taste that pairs wonderfully with hearty meals. This is generally found in most traditional German restaurants and breweries.
Nutrition and Health Benefits: Meet red cabbage, your vibrant partner in health! Brimming with vitamins, minerals, and antioxidants, it’s like a wellness party on your plate. From Vitamin C to Vitamin K, and even anthocyanins (those fabulous flavonoids giving it its rich hue), red cabbage is a nutritional powerhouse. These vibrant components may be allies in the fight against inflammation and cancer. And let’s not forget the fiber — it’s all about keeping things smooth in the digestive department. Your immune system and heart will thank you, too!

Culinary Uses: The culinary possibilities are as endless as your imagination. Crisp in a salad, warm in a stew, or tangy as sauerkraut, red cabbage dances effortlessly across your taste buds. From the rustic flavors of traditional German and Eastern European kitchens to your own dining table, it’s ready to add that extra zing. And if it ever turns blue on you while cooking, just splash in some vinegar or lemon juice!
And now, let’s quickly take a look at how you can easily whip up German red cabbage yourself!

German red cabbage recipe
Ingredients
- 2 tbsp clarified butter
- 1 onion thinly sliced
- 1 kg red cabbage thinly sliced
- 2 sour apples peeled and cut in little pieces
- 2 bay leaves
- 2 cloves
- 2 juniper berries
- 200 ml water
- 4 tbsp white vinegar or apple cider vinegar
- 1 tsp salt more to taste
- ¼ black pepper more to taste
- 3 tbsp red currant jelly
Instructions
- Prepare the Cabbage: Remove the outer leaves of the red cabbage, cut it into quarters, and remove the core. Thinly slice the cabbage and set it aside.
- Sauté the Onion: In a large pot over medium heat, melt the butter, then add the onions and sauté until soft.
- Add the apples and cabbage: Add the apples and cook for another 2min. Then add sliced red cabbage to the pot, stirring to combine with the onions and apples.
- Add Flavorings: Add the bay leaves, cloves, juniper berries, salt, pepper, vinegar, water and red currant jelly.
- Cook the Cabbage: Cover the pot and let the mixture simmer over low heat for 1 hour, or until the cabbage is tender, stirring occasionally. You may need to add more water if the mixture becomes too dry.
- Adjust Seasoning: Taste the cabbage and adjust the seasoning if necessary. Remove the cloves, bay leaves and juniper berries.
- Serve: Serve hot as a side dish with roasted meats or potatoes.
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