I love making this German Red Cabbage because it’s a simple yet elegant dish that always impresses. The combination of red cabbage, apples, and warm spices creates a deep, rich flavor that complements almost any main course. I also appreciate that it gets better with time—leftovers taste even more flavorful the next day. It’s budget-friendly, easy to prepare, and fills the kitchen with the most wonderful aroma while simmering.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) ½ large head red cabbage (about 5–6 cups), thinly sliced 1 apple, halved ⅓ cup apple cider vinegar 3 tablespoons water ¼ cup brown sugar 2 teaspoons salt ¼ teaspoon freshly ground black pepper 4–5 whole cloves, or ¼ teaspoon ground cloves 2 tablespoons butter
Directions
I begin by slicing the red cabbage into thin strips, about ⅛–¼ inch thick, and place half of it into a heavy-bottomed pot.
I grate one half of the apple directly over the cabbage for extra sweetness and texture.
I stud the remaining apple half with whole cloves and place it in the pot with the cabbage.
I layer the remaining cabbage on top to help the flavors blend evenly as it cooks.
In a small bowl, I whisk together the apple cider vinegar, water, brown sugar, salt, and pepper until the sugar dissolves.
I pour this mixture over the cabbage, then add the butter on top.
I cover the pot and bring it to a gentle boil. Once it starts bubbling, I reduce the heat to low and let it simmer for 1½ to 2 hours, stirring occasionally to prevent sticking.
When the cabbage is tender and glossy, I remove the clove-studded apple and discard it.
I give the cabbage a good stir and taste it—if I want it a bit sweeter or tangier, I adjust with a pinch of sugar or an extra splash of vinegar.
I serve it warm as a side to hearty mains like roasted meats, schnitzel, or mashed potatoes.
Servings and Timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 2 hours
Total time: 2 hours 10 minutes
Variations
I sometimes add a splash of apple juice for extra depth.
To make it slightly tart, I add a tablespoon of lemon juice near the end of cooking.
For added spice, I stir in a pinch of ground cinnamon or allspice.
To keep it vegan, I swap the butter for plant-based margarine or olive oil.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor actually improves as it sits. To reheat, I warm it gently on the stovetop over low heat or in the microwave. It also freezes well—I store it in freezer-safe containers for up to 2 months, then thaw and reheat before serving.
FAQs
Can I make this ahead of time?
Yes! I often make it a day or two ahead since the flavors deepen beautifully as it rests.
What type of apple works best?
I prefer Granny Smith for a tart balance, but Honeycrisp or Fuji also work wonderfully for a sweeter version.
Can I use pre-shredded cabbage?
Yes, it’s a great time-saver. I just make sure it’s fresh and crisp.
Do I need to use whole cloves?
If I don’t have whole cloves, I use ¼ teaspoon ground cloves and add them directly to the pot.
How do I keep the cabbage from turning too soft?
I simmer it gently and stir occasionally, stopping once it’s tender but still slightly firm.
Can I make this without butter?
Yes, I use olive oil or margarine for a lighter or dairy-free option.
What should I serve this with?
I love pairing it with sausages, schnitzel, or mashed potatoes—it’s a classic German combo.
Can I make it sweeter?
Yes, I add an extra tablespoon of brown sugar or a drizzle of honey toward the end of cooking.
Why is my cabbage not as vibrant red?
Cabbage color changes depending on acidity. If it looks dull, I add a splash of vinegar near the end to brighten it.
Conclusion
This German Red Cabbage is one of my favorite classic side dishes—it’s warm, comforting, and full of rich flavor. I love how the sweet apples and tangy vinegar transform simple cabbage into something truly special. Whether I serve it for a family dinner or a festive holiday meal, it always brings a beautiful burst of color and flavor to the plate.
This traditional German Red Cabbage is a sweet and tangy side dish made with tender red cabbage, apples, and spices simmered to perfection. It’s a classic accompaniment to roasts, sausages, and holiday dinners, offering a comforting balance of sweet and sour flavors.
Ingredients
1/2 large head red cabbage (about 5–6 cups), thinly sliced
1 apple, halved
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup brown sugar
2 teaspoons salt
1/4 teaspoon black pepper
4–5 whole cloves or 1/4 teaspoon ground cloves
2 tablespoons butter
Instructions
Slice the red cabbage into thin strips, about 1/8–1/4 inch thick. Place half into a heavy-bottomed pot.
Grate half of the apple over the cabbage. Stud the remaining apple half with cloves and add it to the pot.
Layer the remaining cabbage on top.
In a small bowl, whisk together apple cider vinegar, water, brown sugar, salt, and pepper until the sugar dissolves.
Pour the vinegar mixture over the cabbage and top with butter.
Cover and bring to a gentle boil. Once it starts to bubble, reduce heat to low and simmer for 1½ to 2 hours, stirring occasionally.
When the cabbage is tender and glossy, remove and discard the clove-studded apple half.
Adjust the seasoning with extra sugar or vinegar if desired, then serve warm.
Notes
Use Granny Smith apples for tartness or Honeycrisp for sweetness.
Add a splash of apple juice or lemon juice for extra brightness.
Stir in a pinch of cinnamon or allspice for a warm spice note.
Swap butter for olive oil to make it vegan.
The flavor improves as it sits—perfect for making ahead.
