Red Cabbage with apple is one of my favorite German side dishes-sweet, tangy, and the perfect companion to rich German beer gravy and a plate of homemade spätzle. I always preferred it over sauerkraut growing up. If there's one dish that friends and family are always requesting from me, it's this one. The good news? It's much easier to make than you might think. All it takes is a few simple ingredients, some slow cooking, and time to let the flavors come together. And if you make it a day ahead, it's even better the next day.
How to Serve Red Cabbage
- Make-ahead friendly: The flavors deepen overnight, so this is a great side to prepare a day before your meal.
- When to serve: A staple for Christmas dinners, Oktoberfest parties, and Sunday family meals.
- Perfect pairings: Delicious with sausages, rouladen, roast pork, schnitzel, or served alongside spätzle with gravy.
- Holiday tip: For Christmas, I love adding a sprig of rosemary and one cinnamon stick-it makes the dish extra fragrant and festive.
Ingredients
Traditionally, German Rotkohl is made by massaging the cabbage with sugar before cooking. But I prefer to skip the sugar and let apples bring the sweetness. Here's what you'll need:
- Red cabbage - Many recipes suggest thinly slicing the cabbage, but I prefer giving it a rougher chop. As it cooks, the cabbage softens down anyway, and this way you still keep a bit of texture in the dish.
- Sweet apples - Honeycrisp, Fuji, or Cosmic Crisp are my favorites. They melt down and sweeten the dish naturally.
- Onion - Adds depth and savory balance.
- Vinegar - A splash of acidity brightens the flavors. I use apple cider or red wine vinegar.
- Red wine - Classic choice for braised cabbage. If you only have white, it works just as well.
- Gemüsebrühe (German vegetable broth powder) - My secret ingredient! It has a natural sweetness that enhances the dish. You can find it at Amazon. If you don't have it, use regular veggie broth and a little extra salt.
- Spices - Bay leaf and cloves are traditional. For Christmas, try rosemary for something special.
Suggested Additions & Substitutions
- Wine-free version: Skip the wine and use more broth with a splash of apple cider vinegar. You can also use Apple Juice.
- Extra apples: If you like a sweeter profile, add an extra apple with your cabbage.
- More savory: Toss in a diced carrot or celery stalk for balance.
- Warming spice: A pinch of cinnamon makes it extra cozy in winter.
- Veggie Broth: Don't want to buy Gemüsebrühe (vegetable broth powder)? You can use regular vegetable broth instead. Just make sure to add a bit more salt, and consider mixing in some shredded carrots and a pinch of garlic powder."
Tools You Will Need for Making Red Cabbage with Apples
A few trusty tools make the process smoother:
- Sharp Cutting Knife - A good-quality knife makes slicing through cabbage much easier. I recommend Zwilling knives.
- Dutch Oven - My go-to for this dish is a heavy Staub Dutch oven because it keeps the heat steady for slow cooking. Of course, you can use a regular large pot if that's what you have on hand.
- Wooden Spoon - For stirring as the cabbage softens and absorbs all those flavors. Use Code: RAVENCAKESBAKERY for 15% off your first order.
How to Make Braised Red Cabbage with Apples (Step-by-Step)
I'll walk you through the process here, and soon I'll add step-by-step photos so you can follow along visually:
Chop the vegetables. Roughly chop the cabbage for texture, slice the onions, and slice the apples.
Sauté cabbage & onion. Heat olive oil (or your preferred cooking oil) in a large pan. Add the cabbage and onions, cooking until softened but not browned.
Add the apples. Stir in the apple slices and cook for 1-2 minutes.
Deglaze. Pour in red wine and cook for 2 minutes, scraping the bottom of the pan to release all the flavor.
Add the broth. Stir in German Gemüsebrühe (vegetable broth mix with water). If using regular vegetable broth, be sure to add extra salt since Gemüsebrühe is already seasoned.
Simmer low & slow. Reduce heat to the lowest setting and let the cabbage simmer gently for 1-1 ½ hours. Check every 20 minutes to ensure there's enough liquid-add a splash of water or wine if it starts to dry out.
Finish with vinegar. Stir in 1 tablespoon of vinegar and cook for another 15 minutes.
Serve. Enjoy warm, or let the flavors deepen overnight and serve the next day.
Pro tip: Make it the day before if you can. The flavors mingle overnight, and it tastes even better the next day.
FAQs - Red Cabbage Recipe with Apples
Can I make red cabbage with apples without sugar?
Yes! The apples naturally sweeten the dish, so you don't need sugar at all.
What's the best apple to use?
Honeycrisp, Fuji, or Cosmic Crisp work beautifully. You want a sweeter variety to balance the tang.
Can I freeze braised red cabbage with apples?
Absolutely. Let it cool, portion into containers, and freeze for up to 3 months.
How long does it last in the fridge?
It keeps well for 7 days and tastes even better after the first day.
What should I serve it with?
It's classic with sausages, rouladen, pork roast, or schnitzel. And don't forget the spätzle with gravy!
A Little Closing Note
This dish has been part of my own family traditions for years. It's on the table every Oktoberfest party we host, and it always makes an appearance at Christmas. There's just something about the deep red color, the sweet and tangy flavor, and the way it pairs with everything from sausages to spätzle.
If you make this recipe, I'd love for you to share it with a friend, save it for your next gathering, or let me know in the comments what you served it with.
More Savory Recipes
German Red Cabbage with Apples
Ingredients
Equipment
Method
- Instructions
- Prepare your ingredients. Start by rinsing your cabbage under cold water and patting it dry. Cut the cabbage into rough pieces-think chunks rather than finely shredded. Next, peel and slice your onions into thin rings or half-moons, whichever you prefer. For the apples, wash, core, and slice them thinly as well. Thin slices will soften quickly and release their natural sweetness, blending perfectly with the cabbage.
- Heat the pan. Choose a large, heavy-bottomed pan to give your cabbage room to cook evenly. Pour in a little olive oil-just enough to coat the bottom. Olive oil adds a light, fruity flavor and is great for your health, but any neutral cooking oil will also work. Warm the oil over medium heat until it shimmers gently; it should be hot enough to sizzle a piece of onion when it touches the pan.
- Cook the onions and cabbage. Stir frequently with a wooden spoon or spatula to coat the vegetables in oil and ensure they cook evenly. Keep an eye on the heat; the goal is to soften the cabbage without browning it. You want tender, slightly sweet vegetables, not crispy or burned pieces.
- Add the apples. Once the cabbage has begun to soften-usually after about 5-7 minutes-add your sliced apples. Stir them gently into the cabbage and onions. Let them cook for 1-2 minutes, just enough to warm them and start melding their sweetness into the vegetables.
- Deglaze the pan. Pour in the red wine. It should hiss and steam slightly as it hits the hot pan-this is perfect! Use a wooden spoon to scrape the bottom of the pan, loosening any flavorful bits that have stuck during sautéing. Let the wine simmer for about 2 minutes, reducing slightly and adding depth to the overall flavor.
- Add the broth. Stir in your German vegetable broth (Gemüsebrühe mixed with water). This will add a rich, savory base to your dish. If you don't have Gemüsebrühe, regular vegetable broth works fine-just taste and add a pinch of salt to compensate, since Gemüsebrühe already contains seasoning.
- Simmer gently. Allow the cabbage mixture to cook for another 2 minutes to let the flavors start combining. Then reduce the heat to the lowest setting, cover the pan, and let it simmer gently. Plan for 1 to 1 ½ hours of slow cooking. During this time, check every 20 minutes to make sure there's enough liquid in the pan. Some liquid is essential to prevent burning. Initially, there will be quite a lot, but as the cabbage cooks, it will absorb most of it. If the pan starts to look dry, simply add a small splash of water or wine.
- Add vinegar for brightness. Once the cabbage is tender, flavorful, and soft, stir in one tablespoon of vinegar. This adds a gentle tang that brightens the dish and balances the natural sweetness of the cabbage and apples. Let it cook for an additional 15 minutes to fully integrate the flavor.
- Finish and serve. Remove the pan from the heat and allow the cabbage to cool slightly before serving. This dish can be enjoyed warm immediately, or you can cover it and let it rest overnight. Like many slow-cooked dishes, the flavors deepen and meld even more after sitting, making it taste even better the next day.
A personal favorite in our home. I would love to hear from you if you have made this recipe.