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German Food - Red Cabbage (Blaukraut, Rotkraut or Rotkohl)

Updated on October 16, 2012
Steinbockbraten with Red Cabbage
Steinbockbraten with Red Cabbage
German Food
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St Martin's Goose with Red Cabbage and Bread dumpling (Servietten Knödel)
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Red Cabbage
Red Cabbage

German Food

3 stars from 3 ratings of Red Cabbage (Blaukraut)



German Food – Red Cabbage


German red cabbage, (rotkraut, blaukraut or rotkhol) depending on what part of Germany you are in, is a perfect side dish to serve with rouladen, sauerbraten, roast goose, duck, chicken or pork dishes. It is easy to make, tasty and colorful. The addition of vinegar not only adds a slight sharpness, but the acidity ensures that the cabbage will stay red and not turn brown.


You can eliminate the red wine if you have a problem with alcohol, but I highly recommend including it. You can use any dry red wine that you plan to serve with dinner but pinot noir or French Burgundy works best. I once had a bottle of 1967 Romanee Conti that I planned to serve for dinner so I used some of that to make my red cabbage. Believe me, it was the best red cabbage that I have ever eaten.




Preparation Time:

30 Minutes

Cooking Time:

1 Hour



1 Red Cabbage cored and shredded

1 Medium Onion peeled and sliced

1 Apple cored and finely sliced

½ Stick of Butter

½ Cup of Dry Red Wine

¼ Cup of Red Wine Vinegar

2 tablespoons Brown Sugar

8 Whole Allspice

8 Cloves

1 Teaspoons Salt

Pepper to Taste


Cooking Instructions:

  1. Melt the butter in a large frying pan or Dutch oven.
  2. Over moderate heat, cook the sliced onion, apple and shredded cabbage until they wilt and shrink.
  3. Sprinkle with salt, pepper and brown sugar and after a few minutes, add the red wine, the vinegar, the allspice and the cloves.
  4. Continue cooking over low heat for about 30 minutes until the cabbage is tender but not mushy.
  5. Be sure to taste the cabbage before you serve it and adjust the sweetness and saltiness if necessary.


German red cabbage can also be made with bacon. Simply cut four strips of bacon into ¼ inch strips and cook it first until crisp but not burnt. You can use the bacon fat in place of the butter if you use good quality bacon. Otherwise, the recipe is the same.


German Style Red Cabbage

Munich, Germany the home of October Fest

Munich Collage
Munich Collage

Map of Germany

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B markerFrankfurt, Germany -
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D markerBerlin, Germany -
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    • instantlyfamily profile image

      instantlyfamily 6 years ago

      I love cabbage as much as I do new recipes. Thanks for sharing.

    • profile image

      Derdriu 6 years ago

      RJSadowski, What a colorful, delicious, filling recipe for red cabbage! In particular, I appreciate the wine recommendations and the variation with bacon.

      Thank you for sharing, etc.,


    • Gypsy Rose Lee profile image

      Gypsy Rose Lee 6 years ago from Riga, Latvia

      I love red cabbage. Thanks for the recipes.

    • Trueshortstories profile image

      Trueshortstories 6 years ago from Canada

      Great recipes, they made me hungry. Thanks for putting these recipes and ideas on the hubpages.

    • mljdgulley354 profile image

      mljdgulley354 6 years ago

      I'm glad I came to your profile page and came across this recipe. You mentioned in your last hub you would be posting this. Another one I am bookmarking. We love cabbage dishes