Pinterest

Traditional German Red Cabbage Recipe – Oma's Rotkohl

Oma Gerhild

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

Published: April 12, 2009, Updated: February 7, 2025

German red cabbage is such a traditional side dish.German red cabbage is a very traditional side dish to have on the dinner table. Vibrant in color, and taste
Jump to Recipe

German red cabbage, known as rotkohl, rotkraut, or blaukraut, is a staple in German cuisine. Its perfect balance of sweet and sour that makes it a favorite side dish.

It pairs beautifully with hearty meals like rouladen (or flatladen in my family) and meatloaf. Whether for everyday dinners or festive occasions, this dish brings warmth and tradition to the table.

A must-have for holiday meals, it complements roast duck, sauerbraten, potato dumplings, and bread dumplings. Though enjoyed across Germany, every Oma adds her own unique touch!

Oma’s Recipe Rundown

Ease of Making: This recipe is simple and requires basic ingredients. The slow-cooking method allows the flavors to develop without much hands-on effort.

Taste: A perfect blend of sweet, tangy, and warm spices creates an authentic German red cabbage experience.

Top Tip: For the best flavor, prepare the dish a day ahead. The flavors deepen and become richer overnight.

Proven Favorite: It's an authentic German side dish I serve very often, just for hubby and I. It's also what my guests hope for when they come over for a traditional German meal ;)  

Vegan-Friendly: Simply use olive oil instead of butter or bacon fat to make this dish completely plant-based.

Why You’ll love This Recipe

  • This traditional rotkohl recipe is a must-have for any German feast. The slow-braised cabbage, infused with spices and vinegar, results in a dish that is both tangy and slightly sweet, making it the perfect complement to roasted meats, schnitzel, or rouladen.
  • Not only is this recipe delicious, but it is also versatile! It can easily be made vegan by using olive oil instead of butter or bacon fat. Plus, it tastes even better the next day, making it a great make-ahead dish for gatherings.

Top Tips For best Results

  • Cooking Time Flexibility: Traditionally, rotkohl is cooked until soft, but for more texture, slice the cabbage instead of shredding and cook for only 30 minutes.
  • Boost the Flavor: Swap water for apple juice and use apple cider vinegar for a richer taste.
  • Make Ahead for Best Taste: The flavors meld overnight, so consider preparing it a day in advance.

The best way to Cut Red Cabbage

  • Cutting cabbage properly ensures even cooking and great texture. Be aware that red cabbage can stain your hands, so wear disposable gloves if you’d like to avoid purple fingers!
  • Start by removing any wilted outer leaves. Using a sharp knife, cut off the root end and halve the cabbage through the stem. Quarter it and diagonally remove the core. Then, slice the wedges into thin shreds from top to bottom.
Cutting red cabbageSlice the cabbage wedges into thin shreds with a sharp knife. Ideally, you'll want to wear gloves ;)
  • For quicker prep, you can also use a mandoline, cheese grater, or food processor, though a knife works just as well. Be cautious with plastic cutting boards as they may stain. Wooden boards usually clean up easily, but if you’re worried about staining, opt for a plastic one.

Oma says:

I love how our families get used to the way we, as mothers, make our foods. Even though it may be different than others of our same culture, it becomes the traditional way for making it for ourselves. And, it's the way our children love it!

Our boys always ask for more when I make it the way they are familiar with it. Now that they have families of their own, I'll make lots so I can send the leftovers home with them.

My solution to this is to always choose the largest head of red cabbage I can find. Then, I double or triple the recipe. That way there's leftovers for them, as well as for hubby and me!

Vinegar Is the key To Vibrant Red Color

A white bowl of vibrantly red-colored German red cabbage with parsleyAdding vinegar at the end of cooking the red cabbage is the key to achieving that vibrant red color.

Adding vinegar at the end of cooking is the key to achieving that vibrant red color. When the cabbage is first cooked, it may look dull or murky, but once you stir in the vinegar—POOF! The cabbage transforms into a bright and beautiful dish.

For an extra traditional touch, consider adding apples. They complement the flavors perfectly and enhance the dish’s authenticity. If you're looking for a truly classic version, check out this recipe featuring apples for a totally authentic German experience.

Comfort foods - eCookBook
Check out all my eCookbooks

More Red Cabbage Recipes:

Ready To Make This Traditional Red Cabbage?

From Oma's heart
to your table

Complete your set today - order now!

Baking Just Like Oma
Cooking Just Like Oma
German Meals at Omas
Soups & Stews Just Like Oma

Traditional German Red Cabbage – Oma's Rotkohl

If you’re a cabbage lover, this German red cabbage recipe—also known as rotkohl, rotkraut, or blaukraut—is a must-try! It’s one of Germany’s favorite vegetable side dishes, thanks to its irresistible sweet and sour taste. Perfect alongside rouladen (or flatladen in my family) and meatloaf, this traditional recipe is simply wunderbar with any German meal!

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

70 minutes

Servings:

Makes 6 - 8 servings

Ingredients:

  • 2 - 3 tablespoons (30-45 ml) bacon fat, butter, or oil
  • 1 onion, diced
  • 1 head red cabbage, shredded (about 2 pounds/900 g)
  • 1 teaspoon (5 g) salt
  • freshly ground black pepper, to taste
  • ¼ teaspoon (1.25 g) ground cloves
  • 2 teaspoons (10 g) granulated sugar
  • 2 tablespoons (30ml) white vinegar
  • 2 tablespoons (16 g) cornstarch

Instructions:

  1. In a large saucepan or large Dutch oven, melt butter over medium heat. Lightly sauté onion.
  2. Add cabbage. Continue to sauté for several minutes, stirring. When some of the cabbage has browned, add about 1 cup of water.
  3. Add salt, pepper, cloves, and sugar. Stir.
  4. Bring to a simmer and cover. Simmer for about 30 - 60 minutes or until cabbage is tender. Add a little water, as necessary, and stir occasionally during simmering.
  5. Once cabbage is tender, add vinegar. This will give the cabbage that beautiful red color. Taste, and season with more salt, cloves, pepper, sugar, and/or extra vinegar as needed.
  6. Mix cornstarch with cold water and slowly stir in just enough to thicken the liquid. Serve and enjoy!

Notes/Hints:

  • Traditionally, this is cooked until nearly soft and tender. If you prefer a bit more texture, slice instead of shredding and cook for about 30 minutes.
  • For extra flavor, swap water for apple juice and use apple cider vinegar or red wine vinegar.
  • Store leftovers in an airtight container in the fridge—it tastes even better the next day!
  • If using whole cloves, halve the onion and stud the cut side with 4 to 6 cloves. Skip sautéing and remove the onion before serving.
  • This pairs beautifully with German classics like rouladen and schnitzel, as well as roast beef or chicken.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe update: February 7, 2025

You might like these

Before you go, please tap the heart in the bottom right corner! Thanks for showing your love.
Join Oma's Kaffeeklatsch
 
Come for coffee & cake (virtually!), & you’ll discover new things about German food, recipes, & all things German (including our new “Little Nibbles” tidbits).
 
Get my “Top 10 Favorite German Recipes” ebook & more … all delivered free right to your inbox from me, Oma Gerhild 🥰
 
Thanks for joining!
Keep your eyes on your inbox for my email. 

Follow Oma on Social Media:

Buy Me Coffee - thank you!

Comments?  Questions?

You can leave a comment about this recipe or ask a question...

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Recent Articles

  1. German Bee Sting Cake Recipe - Oma's Bienenstich

    Feb 20, 25 09:48 PM

    bienenstich piece 2021 600
    Oma’s Bienenstich, the German Bee Sting Cake recipe, with its nutty topping and creamy filling is made WITHOUT yeast. Perfect when you’re wanting quick and easy, but YUMMY!

    Read More

  2. German Fried Potatoes Recipe – Oma's Bratkartoffeln Rezept

    Feb 19, 25 10:48 AM

    fried potatoes 600 2020
    German fried potatoes are among my favorites. Using raw or cooked potatoes, these Bratkartoffeln add some bacon, some onion, and various other ingredients and taste just like Oma’s.

    Read More

  3. How to Make German Pork Schnitzel Recipe: Oma's Schweineschnitzel

    Feb 15, 25 09:36 PM

    German schnitzel with asparagus 600 2020
    German Schnitzel Recipe: Savor crispy, golden perfection with this quick and easy classic that's mega lecker delicious! Supper tonight?

    Read More

German red cabbage is such a traditional side dish.

Make every day a day of VICTORY!

"Despite all these things, overwhelming victory is ours through Christ, who loved us."

Romans 8:37 (NLT)


Copyright © | Quick German Recipes (Just like Oma) | All Rights Reserved

Powered by: Make Your Knowledge Sell!

AFFILIATE DISCLOSURE: Quick German Recipes participates in various affiliate advertising to provide a means to earn advertising fees by linking to retail websites. This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and affiliated sites. I will not promote products I do not own or would not buy myself. My goal is to provide you with product information and my own personal opinions or ideas.  At times, I will showcase services, programs, and products. I aim to highlight ones that you might find interesting, and if you buy future items from those companies, I may get a small share of the revenue from the sale. We are independently owned and the opinions expressed here are our own.

PHOTOGRAPHY: Throughout my site, you'll find mostly photos that I've taken in my kitchen. I also feature some reader-contributed images and curated stock IMAGES BY Deposit Photos and others, offering further perspectives on recipes and all things German.

YOU SHOULD ALWAYS PERFORM DUE DILIGENCE BEFORE BUYING GOODS OR SERVICES ONLINE.

Quick-German-recipes.com does not sell any personal information

copyscape image