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Recipe

German Red Cabbage with Apples (Rotkohl mit Äpfeln)

80 min • 4 to 6 servings •
John S
Bowl of braised red cabbage topped with apple slices, surrounded by onion, garlic, butter, and a cooking pot on a stove.

Cabbage is a favorite in German cooking. The tart, sweet taste, pairs great with grilled meats and sausages.

Ready

  • 5 cups red cabbage, washed, cored and shredded
  • 2 onions, diced
  • 2 Tbsp butter plus 1 Tbsp
  • 2 cups red wine
  • 2 Tbsp cider vinegar
  • 6 juniper berries
  • 1 bay leaf
  • 3 whole cloves
  • Salt and freshly ground pepper to taste
  • 2 Tbsp honey, or red current jelly
  • 2 apples, peeled, cored and sliced thinly
  • ¼ cup flour

    • Set

  • Large sauce pan with lid or Dutch oven
  • Medium sauté pan

    • Go!

  • Melt 2 Tbsp butter in a large sauce pan or dutch oven over medium heat. Add onions and fry until golden brown.
  • Add cabbage and cook gently. Stir in red wine, vinegar, juniper berries, cloves, bay leaf, some salt and pepper.
  • Cover and cook over medium heat for approximately 45 minutes.
  • After 45 minutes, add honey or red current jelly to taste.
  • Melt 1 Tbsp butter in medium sauté pan.
  • Dust apples with flour, then add to sauté pan and cook until golden brown.
  • Add apples to cabbage and serve.

    • apples cabbage German vegetable

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