If you’ve ever been to Germany, you’ve definitely tried or at least seen this bright red cabbage somewhere along your travels. Rotkohl is a favorite served on a cozy Sunday family dinner alongside beef rouladen. I learned how to make this rotkohl from my good friend, Sharon, who also taught me to make beef rouladen. She has been perfecting the recipe for decades! While the ingredient list is quite simple, the technique for making this beautiful dish is what makes it so special. I was lucky enough to learn how to make the perfect German red cabbage straight from the source.
Red cabbage – While you can use green cabbage if you have to, red cabbage is what’s traditionally used and has a deeper flavor. Water Vinegar – Use plain white vinegar. Bacon – Thick cut, thin cut, applewood smoked, maple; anything you like! Brown sugar – You can use white sugar with 1 teaspoon molasses as a substitute. Flour – If you need the recipe to be gluten free, use cornstarch instead. Salt and pepper – Add a little bit at the beginning, then season to taste once the cabbage is done. Onion – I used a white onion. Yellow or red will work. If you don’t want pieced of onion, you can shred it with a cheese grater. Apples – Use any type of apple you have handy. I used Gala apples.
Hey, trust me, making this German red cabbage is way easier than you’d think! Let’s dive in. Alright, first things first, grab that big pot or dutch oven you have. Toss in your shredded red cabbage, sprinkle in some salt, then pour in a cup of water and half a cup of vinegar. Get that mix boiling, then dial down the heat to let it simmer for a bit. Give it about 10 minutes and remember to stir now and then. While the cabbage is doing its thing, let’s fry up some bacon. Once it’s nice and crispy, save a couple of teaspoons of that bacon fat for later and get rid of the rest. We’ll need it for the sauce. Now, using the same pan with the reserved bacon fat, mix in your brown sugar and flour. Add in the rest of the water and vinegar, and sprinkle in the salt and pepper. Throw in those diced onions and let them simmer until they’re nice and soft. Shouldn’t take more than 5 minutes. Alright, now back to our cabbage. If you see any extra liquid there, just drain it out. Pour your delicious sauce over the cabbage, toss in the crispy bacon and those diced apples, and give it all a good stir. You’ll want everything nicely combined. Now, just let it all simmer gently. Here’s where patience comes in. Let the mix simmer for a good 3-5 hours. Yeah, it’s a bit of a wait, but it’s so worth it! Just check on it every now and then, giving it a good stir. If you notice it’s getting a bit too dry, add splashes of a mix of water and vinegar.
Storage
To store, let it cool to room temperature first, then transfer it to an airtight container and pop it in the fridge. It should stay fresh for up to 5 days. If you’re thinking ahead and want to save some for much later, you’re in luck because this dish freezes beautifully. Just portion it out into freezer-safe bags or containers, press out any excess air, and store in the freezer. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat on the stove until warmed through.
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