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Rotkohl, Blaukraut, Rotkraut - Red Cabbage

Red CabbageThis very popular vegetable can be served with Rouladen, Sauerbraten or Roasted Duck.


3/4 - 1 kg / 1.6 - 2.2 lbs red cabbage

40 g / 1.4 oz butter or olive oil

1 tablespoon sugar

1 medium onion

2 - 3 tart apples

4 tablespoons of red wine vinegar

salt, 1 cup red wine

3 - 4 cloves

2 - 3 bay leaves

1 tablespoons flour

2 tablespoons blue berry or red currant jam (optional)


Wash the red cabbage, remove trunk and cut into fine strips. Brown the sugar in the butter until light brown in color. Add the finely chopped onion and in small cubes cut peeled apples. Sauté for a few minutes. Add the red cabbage and mix everything to combine. Immediately pour a little of the red wine vinegar on the cabbage so it retains the red color. Season with salt, add a little of red wine, bay leaves, cloves and steam covered on medium heat until cabbage is tender for about 45 - 60 minutes. At the end dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary. Add some jam if desired for enhanced taste, stir.

Tip: Do not cook cabbage in a cracked enamel pot because the taste may be compromised and the food may get discolored!

Foto Credit: Fotolia

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