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Red Cabbage Recipe - Rotkohl - Homemade Red Cabbage

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A Bowl of Cooked Red Cabbage - Rotkohl

A Bowl of Cooked Red Cabbage - Rotkohl


Here is one recipe for German red cabbage that I make quite often. It is traditional with roast goose or bratwurst and potato puree. This is not made with any flour, so it's wheat free.

Makes 4 servings of red cabbage.

Larger image of red cabbage

Prep Time: 25 minutes

Cook Time: 3 hours

Total Time: 3 hours, 25 minutes


  • 2 1/2 oz. bacon, either American or German "Bauchspeck", chopped
  • 1/2 c. onion, diced
  • 4 c. shredded red cabbage, about 1 lb.
  • 1/2 c. dry, red wine
  • 1/2 c. apple juice
  • 1 T. sugar or agave nectar or honey
  • 1 bay leaf
  • 4 cloves
  • Ground black pepper
  • 1 apple, peeled and quartered


Brown bacon in a dutch oven. Add onions and sauté for 5 minutes. Add the cabbage and cook for 2-3 minutes. Pour in red wine and juice to deglaze, add the spices, sugar and apple.

Simmer on stove top for 2-3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.

Note: This recipe freezes well. Make it once, serve it twice. I put it in freezer bags and press it flat (1 inch) so that it thaws quickly. I can also break off 1 serving and keep the rest frozen.

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