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sweet tangy red cabbage recipe

German Rotkohl Recipe: Sweet-Tangy Red Cabbage

This vibrant German Rotkohl combines smoky bacon, tart apples, and red cabbage for a perfect balance of sweet and tangy flavors. The deep purple side dish transforms humble ingredients into a showstopping accompaniment that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Side Dish
Cuisine: German
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup dry red wine
  • 1/4 cup beef stock
  • 4 cups red cabbage rinsed, cored and shredded
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 2 slices bacon diced
  • 2 cups green apples peeled and diced (Granny Smith preferred)
  • Salt and pepper to taste

Equipment

  • Large skillet with lid
  • Cutting board
  • Sharp knife

Method
 

  1. Heat a skillet over medium heat and sauté the diced bacon until soft but not crispy.
  2. Add the peeled and diced green apples, shredded red cabbage, vinegar, beef stock, dry red wine, and sugar to the skillet.
  3. Stir thoroughly to combine all ingredients.
  4. Bring the mixture to a boil, then reduce heat to a simmer.
  5. Cover the skillet and let everything cook together for about 15 minutes, or until the cabbage reaches your desired tenderness.
  6. Season with salt and pepper to taste before serving.

Notes

For the best flavor, prepare this dish a day ahead and reheat before serving - the flavors deepen and meld beautifully with time. The vibrant purple color will intensify as it sits.
For a vegetarian version, substitute the bacon with butter and a dash of smoked paprika, and use vegetable stock instead of beef stock.
Leftovers can be refrigerated for up to 5 days and actually improve in flavor. This dish also freezes well for up to 3 months.