German red cabbage with apples (Rotkohl)

German braised red cabbage in front of pork with gravy and part view of dumpling to side

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4.89 from 9 votes

German red cabbage with apples (Rotkohl)

A simple, comforting side dish that goes particularly well with pork.

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: German

Servings: - 4 approx

Calories: 94kcal

Author: Caroline's Cooking

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Ingredients

¼ onion
3 ½ cups red cabbage ( 3 ½cups is approx ½ a small cabbage)
1 apple or ½ large
½ tablespoon butter or vegetable oil, as you have/prefer
3 cloves or ¼ teaspoon ground cloves
½ tablespoon red wine vinegar or can use apple cider vinegar
¼ cup orange juice or you can use apple cider/cloudy apple juice

US Customary - Metric

Instructions

Dice the onion in a small dice (or you can slice, if you prefer), shred the cabbage relatively finely and peel and grate the apple.
Warm the oil or butter in a pan and add the onion. Cook for a couple minutes until it softens. Add the cabbage, part at a time as needed to help it wilt down a little to create more space, and cook for a couple minutes so it starts to soften, stirring now and then to coat with the butter/oil.
Add the vinegar, cloves and orange juice and mix. Add the apple and mix in well then cover. Reduce the heat and allow it to steam/sweat for around 30 minutes until tender, stirring now and then to make sure it doesn't burn on the bottom. If it gets too dry, add a little water or extra juice.
Remove the cloves, if using whole cloves, and serve.

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Notes

Some people add up to around ½ - 1 tablespoon sugar or red currant jam towards the end to give it a slightly sweeter edge, and also richness if using the jam. Feel free to add some, to taste.

Nutrition