Sweet and Sour Red Cabbage, known as Rotkohl in northern Germany and Blaukraut in Bavaria, is a beloved side dish that brings color, flavor, and tradition to the table. Its balance of tangy vinegar and natural sweetness from apples makes it a staple at festive meals, especially Christmas, alongside roast goose, duck, or pork.

Growing up in Bavaria, this dish often appeared at holiday tables, filling the kitchen with its sweet-sour aroma. The vivid purple hue, enhanced by vinegar, adds a festive splash of color to any plate. Sharing this recipe connects tradition with modern kitchens, bringing a taste of German heritage to family meals.

This recipe blends authenticity with warmth that celebrates German culinary traditions.

1. Prepare the cabbage by removing any tough outer leaves, carefully coring it, and slicing it thinly into manageable pieces.
2. Sauté the aromatics: In a large pot, melt butter or bacon fat over medium heat. Add the chopped onion and two diced apples, cooking them until they become softened and fragrant.
3. Add the sliced cabbage: Gently stir in the thinly sliced cabbage, ensuring it gets thoroughly coated with the flavorful fat and aromatic mixture.
4. Season and simmer: Pour in the vinegar, along with water or broth, and add sugar, cloves, a bay leaf, salt, and freshly ground black pepper. Stir everything together well to combine.
5. Cook low and slow: Cover the pot and let it simmer gently for 45 to 60 minutes, stirring occasionally, until the cabbage is tender and the flavors meld together beautifully.
6. Adjust the taste: Take a moment to balance the sweetness and acidity to your liking—add a splash more vinegar or sugar if needed, tasting along the way to ensure it meets your preferences.

This dish is traditionally paired with succulent Bavarian Roast Pork, Savory Duck, Christmas Goose, or Beef Rouladen for a delightful meal.

Notes:

• Regional names: In Bavaria and southern Germany, it’s often called Blaukraut, while northern regions say Rotkohl.
• Make-ahead friendly: Flavors deepen overnight, so it’s even better reheated the next day.
• Festive tradition: A staple at Christmas dinners, especially alongside goose or duck.
• Pairings: Serve with Rouladen and Spaetzle for a full German feast.

Sweet and Sour Red Cabbage (Blaukraut)

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November 16, 2025

by AngiesWeb

Cuisine German

Category Condiments European Cuisine Germany Recipes Vegetable Western Europe

Ingredients

• 1 medium head of red cabbage (about 2 lbs), thinly sliced
• 2 medium apples, peeled and chopped (tart varieties like Granny Smith work well)
• 1 medium onion, finely chopped
• 3 tbsp butter or bacon fat
• ½ cup apple cider vinegar (or red wine vinegar for depth)
• ½ cup water or broth
• 3 tbsp sugar (brown sugar adds richness)
• 2–3 whole cloves (optional, for a warm spice note)
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Persons

6

Serving Size

1

Prep Time

20 minutes

Cook Time

45 minutes

Total Time

1 hour, 5 minutes

Sweet and sour Red Cabbage, known as Rotkohl in northern Germany and Blaukraut in Bavaria, is a beloved side dish that brings color, flavor, and tradition to the table.

Instructions

1. Prep the cabbage: Remove tough outer leaves, core, and slice thinly.
2. Sauté aromatics: In a large pot, melt butter (or bacon fat) over medium heat.
3. Add onion and apples, cooking until softened.
4. Stir in sliced cabbage, coating it with the fat and aromatics.
5. Add vinegar, water/broth, sugar, cloves, bay leaf, salt, and pepper. Stir well.
6. Cover and simmer for 45–60 minutes, stirring occasionally, until cabbage is tender and flavors meld.
7. Balance sweetness and acidity to your liking—add a splash more vinegar or sugar/honey if needed.

Notes

Serve warm: Traditionally paired with roast pork, duck, goose, or sausages.

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Tags

Apfelrotkohl,

Blaukraut,

Rotkohl,

Sweet and sour red cabbage,

Vegetable

Calories

175 kcal

7.3%

Fat

7 g

10%

Saturated

3 g

15%

Carbs

28 g

9.3%

Protein

3 g

Fiber

5 g

20%

Sodium

659 mg

27%

Trans fat

0 g

Cholesterol

6 mg

2%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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