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large pot with braised red cabbage cooked in vinegar, apple, onion and spices

German Red Cabbage Recipe (Chou rouge à la Flamande)

Jill Colonna
Traditional German red cabbage, slowly braised with apples, vinegar and warm spices - no sugar needed. A budget-friendly winter side dish that improves overnight and freezes beautifully. Finish with a squeeze of orange for a festive touch.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Party Food, Side Dish
Cuisine Flemish, French, German
Servings 8 people
Calories 43 kcal

Equipment

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.
    ingredients laid out for German red cabbage - red cabbage cut in 4, 2 apples, one chopped onion, cider vinegar, butter and spices next to a large dish with a lid
  • 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.
    4 steps of preparing sliced red cabbage with onion to braise in a pot, adding cider vinegar, water and apple with spices

Notes

Oven method (batch cooking): This red cabbage can be cooked entirely in the oven. Cover the casserole tightly and bake at 160°C fan / 180°C conventional for about 1½ hours, stirring once halfway. Ideal if you’re cooking other dishes at the same temperature (e.g. Teurgoule baked rice pudding)
Optional orange finish: Just before serving, squeeze in the juice of ½ an orange or 2 clementines. This lifts the spices and adds freshness without sweetness — especially good for festive meals.
Make-ahead & freezing: This dish improves overnight and freezes well for up to 3 months. Cool completely, then store in an airtight container. Defrost in the fridge and reheat gently.
Serving ideas: Serve straight from the pot as a side dish. Particularly good with roast pork, chicken, duck breasts (pan-fried and sliced), sausages, or fish such as mackerel with mustard.

Nutrition

Calories: 43kcal
Keyword braised red cabbage, cooked red cabbage recipe, german red cabbage
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