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- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients for Braised Red Cabbage
- The Ingredient Low Down
- Instructions/ Directions and Tips
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- Substitutions, Variations, & Adaptations
- Equipment
- Storage and Reheating Instructions
- Top Tip
- What To Pair With
- Other Recipes You May Enjoy
- 📖 Recipe
- Have You Made Our German Braised Red Cabbage? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- Food Safety
- Allergy Resources
- 💬 Comments
Make braised red cabbage like Oma made with this German RotKohl recipe. It is brimming with tart sweetness that is unique to a traditional German red cabbage side dish. Our recipe stays as close to Oma's recipe as we can get with making it allergy friendly, free from the top 9 allergens, and gluten free.
The Quick Lowdown:
Flavour: A slightly sweet and tangy melt in your mouth side dish.
Speed: Not a quick recipe so we made it larger to be able to freeze some for later, double if needed. It needs to braise for a couple of hours.
Difficulty: Medium level of difficulty. There are a lot of steps and they can seem pretty involved the first time or two. It gets easier to make the more it is made.
Return for effort: The energy needed is fairly high. Lots of prep and cooking. Not for low energy days.
Why We Like This Recipe
Braised red cabbage is one of the traditional German recipes we make a fair amount in our house. It is one that Rob grew up with and had as a child and that our kids request. The blend of sour and a hint of sweetness in a side dish is special to use because it evokes so many memories of family dinners. For Rob it tastes of being home at his mother's dinner table, something he misses greatly. we make our RotKohl with another favourite of Oma's recipes' Beef Rouaden. So for us German RotKohl is a way for us to homecook traditional dishes that Rob grew up with, just like Oma makes. This is our family's traditional German Red Cabbage side dish.
Ingredients for Braised Red Cabbage
- Lard or Dairy Free Butter
- Granulated Sugar
- Apple
- Yellow Onion
- Purple Cabbage
- Vinegar, white or apple cider
- Water
- Red Currant Jam
See recipe card for quantities.
The Ingredient Low Down
Lard or Dairy Free Butter
Traditionally the lard we use is pork based. We use rendered pork fat for many of our German dishes. Pork Schmaltz is what is traditionally used in German cooking. Schweineschmalz, or Griebenschmalz is what the pork lard is called. Schmaltz is what fat is called.
There are a number of ways you can get it. Some grocers or butchers sell it. You can make your own by cooking down pork fat and skimming it for impurities. Once pure fat it can be stored in the fridge. We do this and have a schmalz pot in the fridge all the time.
If you are unable to have pork products you can use another animal fat such as goose fat.
Vegan Tip
If you are making this dish to be vegan, swap out the animal fat for dairy free butter sticks or spread, both work equally as well. Be mindful that many plant based butters contain coconut, tree nuts, or soy. A few brands for you to see if they are safe for you are Melt Organics (contains coconut) and Earth Balance Soy Free (contains coconut).
Coconut Free
Avocado oil could be used in place of the animal fat or dairy free butter.
Granulated Sugar
White granulated sugar is the sugar we use for this German Red Cabbage Side dish. You could replace it with maple syrup or honey (not vegan), if preferred.
Vegan Tip
Use vegan certified sugar that is not refined with bone char.
Sweetner Tip
Monk Fruit sweetener, agave syrup, or Splenda can be used in place of granulated sugar. If using a sweetener only use 1 teaspoon rather than 1 tablespoon. Sugar replacements often taste a lot sweeter than regular granulated sugar so you need less of it to sweeten a dish.
Apple
We use a less firm apple in our German RotKohl side dish. An apple that cooks down is really good, in our opinion. If you like a bit more texture in your cabbage then choose a more firm apple. Golden delicious, granny apples, and Boskoop apples are commonly found in Germany.
Being in North America we use Gala Apples quite often for this recipe. They cook down really well and blend with the red cabbage as it colours the apple flesh. If you like the most texture use a firmer apple such as an Empire apple. Check out this variety guide by US Apple to help choose the apples.
Cutting Tip
Remove the peel as it is not desirable to have in a braised dish like RotKohl. It won't break down enough and will be tough in the final dish. We use a medium grater for our apples as it is what we are used to and helps with our picky eaters. For more texture you can finely dice the apples, just don't leave them too big so they are tough to swallow.
Yellow Onion
A yellow onion is generally what is used for this braised red cabbage dish. We dice it small so the kids won't get all picky about onions being in a dish. You can also grate the onions if preferred.
Time Saver
To save time you can use a food processor to chop the onions. If you have the time with meal prep, process a bag of onions and freeze. Depending on how you do it you can portion the onions while freezing. Alternatively, the onions should pop apart if shaken in an airtight container or freeze on a cookie sheet then bagged.
Purple Cabbage
To get the right flavour of this German red cabbage side dish you need to use a red or purple cabbage in this recipe. It will take around one to one and a half red cabbages to get the correct amount of cabbage for this recipe. You want to choose a head of cabbage that is heavy for its size, has unblemished leaves, and is not wilted or wrinkled, for the best results.
Do not use green, savoy, or another cabbage for this recipe. It needs to be the purple/red kind of cabbage.
Cutting Tip
Remove the tough core from the purple or red cabbage (as it it sometimes called), it is too tough to eat in this recipe. Either using a knife to finely slice the cabbage in thin ribbons or use a food processor to cut the cabbage.
Vinegar, white or apple cider
Use whichever of these three vinegars that is best suited to your allergies. Some white vinegars may have cross contact with priority allergens or wheat. Rice wine vinegar, apple cider vinegar will work well. Even red or white wine vinegars will work to add the tang in braised red cabbage, if they are safe for you.
Do NOT use malt vinegar as it is not gluten free being made from barley. Balsamic vinegar or flavoured vinegars are also not well suited to the flavouring of this recipe.
Vinegar Tip
Really what you are looking for is an acidic component to add tang to the cabbage side dish. It helps to break down the tougher cabbage and tenderise it along with changing the colour from a purple to blue to reddish. If no vinegars are suitable use fresh lemon juice. Lemon juice is roughly the same acidity as white vinegar and will also work in this recipe.
Red Currant Jam
This is what adds in the touch of sweetness and gloss to the side dish. You do need some sort of jam or sweet sauce added. Red Currant or Johannisbeere as it is known in German is the jam or sauce we use to give that sweet pop.
You can make your own or use a commercially made jam. Avoid jams that are homemade by others or from a farmers market if they use dairy butter or another allergen as a defoamer or to knock down the bubbles at the top of the jam. It is an ingredient many often don't know is used by home jam makers.
Can't Find Red Currant Jam
If you cannot find red currant jam or sauce there are a few alternatives that can be used to makes braised red cabbage. Cranberry sauce, lingonberry jam or sauce, sour cherry jam or even raspberry jam (that has had all the seeds removed) will all work well in this recipe.
Instructions/ Directions and Tips
Step 1
In a large stock pot over medium high heat, melt the dairy free butter or lard.
Step 2
Sprinkle in the sugar and mix continuously. Reduce heat, if needed. Cook until golden brown. about 2-3 minutes.
Step 3
Add grated apple and onion to the hot fat and sugar mix. Stir well until the onion and apples are fully coated.
Step 4
Cover with a well fitting lid. Reduce the heat to low medium Cook until the onion is translucent. About 3-4 minutes.
Step 5
All the shredded purple cabbage should be added to the pot and mixed with the fat, apple and onion. It will get nice and glossy from the fat.
Step 6
Pour half the vinegar over the cabbage and stir well. Then pour the other half of the vinegar and mix again. Dividing the vinegar helps to make sure all the cabbage is coated. If doubling the batch, divide in 3 to 4 parts.
Step 7
Cover the cabbage and braise over low- medium heat for 10 minutes. It will change colours to a blue or bright purple when it is done braising.
Step 8
Sprinkle salt over the Cabbage and add the water to the pot. Stir to combine.
Step 9
Cover and simmer over low-medium heat for 1.5 -2 hours. Check it often and stir it so the bottom cabbage doesn't burn. If needed, add ¼-½ cup more water.
Step 10
Add red currant jam and stir to mix it into the cabbage well.
Step 11
Sprinkle with salt to taste and serve warm.
Make Ahead Tip
Since it takes a long time to cook, make a large batch and freeze part of it for next time you need to use it. Braised red cabbage can be made ahead and reheated for a big gathering or meal prep.
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Substitutions, Variations, & Adaptations
- Sweeteners - Use a sweetener in place of sugar. Only use one teaspoon as it will be too sweet otherwise.
- Vegan - Use avocado oil or dairy free butter in place of lard. Make sure the sugar is not refined using bone char.
- Bacon - You can fry up bacon and add it to the braised red cabbage for a bit of meat in it.
- Vinegar - Use whichever is safe for you- distilled white, apple cider, rice wine, even lemon juice. It just needs the acid to get that unique taste.
- Chicken Stock - Replace the water with an allergy friendly chicken stock to an added depth of flavour.
- Cloves or Caraway Seeds - Add a few whole cloves or caraway seeds and put them in a spice bag. Put the spice bag in the pot to cook with the red cabbage as it braises. Remove the spice bag before serving.
- Nutmeg- This is THE spice that we put on most of our German dishes and it really adds a great flavour when added but don't overdo it as a little goes a long way. Nutmeg is considered a seed but consult your doctor before using it.
Equipment
- Large Pot with well fitting lid - we use our largest stock pot when we make this recipe as we will make 2-3 times the size of what we have scaled in this recipe. The cabbage fills a pot before being cooked down. It will cook down a lot but to get it there you need a large pot.
- Knife and cutting board, or food processor- to slice the cabbage into thin ribbons. We make a lot of cabbage based foods and can chop it very finely. Wear a cutting glove if you are not used to cutting it for safety, if you like. A food processor is the easy way to cut the cabbage to the size you need. It may take emptying out once or twice to get all the cabbage processed.
- Medium fine grater - for shredding the apple. If you like to grate your cabbage a grater can be used for it but it is incredibly tiring and we would recommend a food processor instead for shredding the cabbage.
- Stirring utensil- a long enough utensil that can scrape the bottom of the pot and turn the contents over. Be sure to use utensils that are only used for allergy friendly foods and not allergens, especially if they are wooden or similar material.
Storage and Reheating Instructions
Storage
Use an airtight well sealing container to store the braised red cabbage. If freezing, make sure to use a container that is freezer safe, canning jars with shoulders are not freezer safe. Leave enough room at the top of the freezer container for expansion of the red cabbage as it freezes. We do not recommend canning this recipe as it has not been tested for food safety using canning as a preservation method.
Fridge
The German red cabbage side dish can be kept in the refrigerator for up to 3 days.
Freezer
In a proper freezer safe container the red cabbage can be stored for up to 3 months. We like to portion our red cabbage in family sized servings so we can pull it out, thaw it in advance, and reheat it for a quick dinner.
Reheating
For best food safe practices only reheat the red cabbage once. When reheating the red cabbage should be thawed first before reheating. Always thaw food safely by following best food practices, find more information from the U.S. Department of Agriculture website here.
Stove Top
To reheat red cabbage using the stove top method is the best way to keep it from drying out. In a large pan with a well fitting lit put the amount of red cabbage desired and add 1-2 tablespoons of water per portion. Stir the water and red cabbage together to mix it. Heat over medium high heat with the lid on the pan. The cabbage should be brought up to a simmer and allowed to simmer for 5 minutes covered. At that point remove the covering lid and cook off any excess liquid in the pot. Stirring often so the cabbage doesn't stick to the bottom of the pan and burn on. Cook to your preferred liquid level- we like ours a bit saucy but not wet and dripping.
Top Tip
Make more than you think you'll need. Do this so you can freeze it in individual or family sized servings. Trust us, you'll thank us when you are looking for an easy side dish to have. Braising red cabbage can take a long time so making it in a larger quantity than you think you need is great. Pack up the extra portions, cool them properly, freeze them for a later date. Pull the container out of the freezer, thaw it in the fridge overnight and reheat it for dinner when you get home from work. Voila! An easy, amazing, side that is hassle free.
What To Pair With
Traditionally red cabbage in German cooking is served with a meat heavy main course, like Bratwurst or Spiessbraten. When we would travel to Germany many of our friends travelling with us would get red cabbage as an accompaniment to their pork schnitzel. Rob's mum always served it with Saurerbraten. The sweet and tangy taste of the red cabbage cooked down balances the long time sauerkraut marinated cut of beef. Whenever we make beef rouladen we serve this amazing dish with it.
📖 Recipe
Equipment
- Large Pot with well fitting lid
- Knife and cutting board, or food processor
- Medium Fine Grater
- Stirring Utensil
Ingredients
- 2-3 Tablespoons Lard or Dairy Free Butter see notes
- 1 Tablespoon Granulated Sugar
- 1 Large Apple peeled, cored and grated medium fine
- 1 Large Yellow Onion minced
- 1- 1.5 Pounds Red Cabbage, red or purple finely shredded (AKA red cabbage)
- 2 Tablespoon White Vinegar pour in stages, white or apple cider or rice
- ¾ teaspoon Sea Salt reserve ¼ teaspoon for final seasoning before serving
- 1-2 Cups Water
- ¼ Cup Red Currant Jam see notes
Instructions
- In a large stock pot over medium high heat, melt the Dairy Free butter or lard.2-3 Tablespoons Lard or Dairy Free Butter
- Sprinkle in the sugar and mix continuously. Reduce heat, if needed. Cook until golden brown. about 2-3 minutes.1 Tablespoon Granulated Sugar
- Add grated Apple and Onion to the hot fat and sugar mix. Stir well.1 Large Apple, 1 Large Yellow Onion
- Cover with a well fitting lid. Reduce the heat to low medium Cook until the onion is translucent. About 3-4 minutes.
- All the shredded purple cabbage should be added to the pot. Mix the cabbage with the fat, apple and onion. It will get nice and glossy from the fat.1- 1.5 Pounds Red Cabbage, red or purple
- Pour half the vinegar over the cabbage and stir well. Then pour the other half of the vinegar and mix again. Dividing the vinegar helps to make sure all the cabbage is coated. Tip: If doubling the batch, divide in 3 to 4 parts.2 Tablespoon White Vinegar
- Cover the cabbage and braise over low- medium heat for 10 minutes. It will change colours to a blue or bright purple when it is done braising.
- Sprinkle salt over the Cabbage and add the water to the pot. Stir to combine.¾ teaspoon Sea Salt
- Cover and simmer over low- medium heat for 1.5 -2 hours. Check it often and stir it so the bottom cabbage doesn't burn. If needed, add ¼-½ cup more water.1-2 Cups Water
- Add red currant jam and stir to mix it into the cabbage well.¼ Cup Red Currant Jam
- Sprinkle with salt to taste and serve warm.¾ teaspoon Sea Salt
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Have You Made Our German Braised Red Cabbage? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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