German red cabbage recipe, slow-cooked until meltingly tender - a classic braised red cabbage with apples, made with no sugar added.
This budget-friendly winter side dish relies on apples alone for sweetness, improves overnight and freezes beautifully.
Why this Braised German Red Cabbage Needs No Sugar
Traditional German red cabbage is usually sweetened with spoonfuls of brown sugar. I skip it entirely. Slow braising and tart apples soften the cabbage naturally, balancing the vinegar and spices without making it sweet.
In Germany, it's known as Rotkohl or Blaukraut. In northern France, it becomes chou rouge à la Flamande. It's a traditional vegetable side-dish cited by Larousse Gastronomique and Escoffier, the chef of chefs, in his famous Guide Culinaire.
Different names; same comforting classic.
Why We Make this Every Winter
- Budget-friendly: one cabbage goes a long way
- Make-ahead: improves overnight and freezes well
- Naturally sweet: no sugar is required
- Seasonal: perfect for autumn/fall, winter and for holiday recipes
As you'll see, it needs just simple ingredients, slow cooking and a little patience.
Ingredients for German Red Cabbage with Apples
With everyday ingredients, one red cabbage stretches beautifully to serve 8 people as a side dish - and even more if it's part of a larger spread. You'll need:
- one whole red (purple) cabbage, finely sliced
- tart apples, cut into chunks (not grated)
- onion
- cider vinegar (or red wine vinegar)
- cloves, nutmeg and star anise
- water
- butter or olive oil
- salt and pepper
- optional orange to finish
No sugar. No stock. No layering required.
How to Make German Red Cabbage (Braised Method)
Start by preparing the cabbage: remove any tough outer leaves, cut into quarters, remove the core and slice finely.
Melt the butter or oil in a heavy casserole or Dutch oven and soften the onion gently until translucent.
Add the sliced cabbage and turn it through the onion so it begins to soften without colouring. This gentle, covered cooking is what turns raw cabbage into soft, glossy braised red cabbage without burning or bitterness.
Next, add the vinegar, spices and apple chunks. Season lightly, then add just enough water to prevent sticking. Cover tightly and let the cabbage braise slowly over low heat.
Cook gently for about 1½ hours, turning once or twice. The cabbage will soften, release its juices and cook down into a glossy, deeply coloured dish.
No Need to Layer the Cabbage, Apple and Onion
Some traditional methods layer everything carefully. There's no need.
As long as the pot is covered and the heat is low, the flavours mingle naturally. The cabbage braises in its own juices, helped along by a small amount of water.
Optional Orange Finish (A Paris Chef's Trick)
Just before serving, squeeze in the juice of half an orange or two clementines.
In turn, this finishing touch adds freshness and lifts the spices without making the dish sweet. I picked up this idea from chef Alain Passard in Paris (known for flavourful vegetarian dishes at l'Arpège Paris), and it works beautifully here - especially for festive meals.
Oven Method (Perfect for Batch Cooking)
It's ideal for batch cooking, as German red cabbage can also be cooked in the oven.
Simply cover the casserole tightly and cook at 160°C (fan) / 180°C conventional for around 1½ hours, stirring once halfway.
I often bake it alongside other slow dishes at the same temperature - it's great cooking with a half-sized French baked rice pudding, for example.
For more on how to cook cabbage, tips and recipes,
see the market guide to cabbages (choux) and apples.
Can you Freeze German Red Cabbage?
Yes - it's a great dish to make ahead and freeze. Cool completely, then transfer to an airtight container. Freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, in the oven, or in the microwave, stirring halfway.
In fact, like most braised dishes, it often tastes even better after freezing.
How to Serve it
With its apples, spices and optional orange finish, braised red cabbage pairs beautifully with:
- Roast pork - try with pork roast with apples and pork with honey sauce.
- Sausages or roast chicken.
- Smoked fish or mackerel fillets - try with mackerel in mustard - add an extra squeeze of orange, as great flavors together.
- Duck breasts - pan-fried and for something special with cherry sauce.
Great as a vegetable side dish as part of our holiday recipes.
German Red Cabbage Recipe (Chou rouge à la Flamande)
Equipment
- Dutch oven or enamel pot with lid
Ingredients
- 1 red cabbage finely sliced
- 30 g (2 tbsp) butter (or olive oil for vegans)
- 1 medium onion finely chopped
- 2 large apples (Granny Smith, Braeburn) peeled, roughly chopped
- 1 tablespoon cider vinegar (or red wine vinegar)
- 3 cloves
- ½ teaspoon ground nutmeg
- 1 star anise optional
- 100 ml (half glass) water
- ½ orange, juice only optional (or squeeze in the juice of 2 clementines)
Instructions
- Prepare the cabbage: eliminate the outer leaves, wash and dry. Using a sharp knife, cut the cabbage in two, then 2 again, cutting off the central core. Then slice each quarter finely into strips. Slice the onion finely.
- Heat the butter (or oil) in an enamel pot and, over a medium heat, sauté the sliced onion until transparent for 5 minutes. Add the red cabbage slices and turn around in the onion mixture, cooking for a further 5 minutes. Meanwhile, peel, core and chop the apples roughly into chunks.
- Add the vinegar, spices and apple chunks to the cabbage, adding some salt and pepper. Mix well together and add the water. Leave to cook on low heat for 1½ hours, covered, turning half way through cooking. Alternatively can be cooked in the oven at 160°C/320°F (140°C fan/Gas 2½).Optional: at the end of cooking or just before serving, squeeze in the juice of half an orange or 2 clementine oranges.
Barbara
Hi Jill,
Just wondering if I can make this in the slow cooker ?
Thanks again for a very helpful email and some wonderful recipes…your photographs of places you visit and trips you make are also much appreciated by this armchair traveller!
Kind regards,
Barbara
Jill Colonna
Hi Barbara,
Thanks for you kind words - I'm so happy you like the newsletter!
Yes, you can braise the red cabbage in the slow cooker. Follow the same recipe steps, then cook on LOW for 4–5 hours or HIGH for 2½–3 hours with the lid on. Give it a stir halfway through. If it’s a bit wet at the end, leave the lid off for 20 minutes or finish it quickly in a pan. The flavours mellow beautifully — and it’s even better the next day.
Bon week-end! Jill x
Barbara
Thanks Jill….x