Braised Red Cabbage & Apples (German Rotkohl)
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 6 servings
A simple, classic side dish that pairs perfectly with Rouladen.
Ingredients
- 1 rasher streaky bacon, finely chopped rind removed
- ½ medium red cabbage cored and shredded
- 2 2 Granny Smith apples (or any firm tart apple) peeled, cored and sliced
- ¼ cup 65 ml red wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- Freshly ground black pepper to taste
- ½ cup 125 ml water
- 1 small onion finely diced
- 1 bay leaf
- 2 whole cloves
- 1-2 tbsp redcurrant jelly or raspberry jam added at the end
Instructions
Start the Base
- Place the bacon into a cold, heavy-based pot (no heat yet).
- Turn on the heat to medium-low and let the bacon slowly release its fat.
- Cook until lightly crisp.
Add the Vegetables
- Add the shredded red cabbage, sliced apples, diced onion, vinegar, sugar, salt, pepper, water, bay leaf, and cloves.
- Stir well to combine.
Braise in the Oven
- Cover the pot with a lid.
- Transfer to a preheated 160°C fan (180°C conventional) oven (320°F fan / 355°F conventional).
- Cook for 1½–2 hours, stirring every 30 minutes.
- Add a splash of water if it begins to dry out.
Finish
- When the cabbage is very soft, remove from the oven.
- Stir in 1–2 tablespoons redcurrant jelly or raspberry jam for shine and sweetness.
- Taste and adjust seasoning, adding salt & pepper to taste.
- Remove the bay leaf and cloves before serving.
Video
Notes
- The cabbage should be very soft, not firm — shred more finely if you prefer a quicker cook time.
- Raspberry jam works beautifully if redcurrant jelly isn’t available.
- This dish reheats extremely well and improves the next day.
- If you prefer it sweeter or sourer, adjust sugar or vinegar to taste.