German Braised Red Cabbage with Apples

Name: German Braised Red Cabbage with Apples
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 8 side-dish servings
Cuisine: International
Ingredients: 2 tablespoons (28 g) unsalted butter; 1 large yellow onion (200 g), peeled, halved, and thinly sliced; 2¼ pounds (1 kg) red cabbage, weighed after removing the outer leaves and core, sliced into approximately ⅛-inch (3 mm) ribbons; 2 medium tart apples (350 g after coring), peeled and cut into ½-inch (1.25 cm) pieces; ¼ cup (60 ml) red wine vinegar, divided into 3 tablespoons (45 ml) for braising and 1 tablespoon (15 ml) for finishing; 3 tablespoons (38 g) packed light brown sugar; ¾ cup (180 ml) water, plus additional water in 2-tablespoon (30 ml) increments only if needed; 1 teaspoon (6 g) fine sea salt; ¼ teaspoon ground black pepper; 4 whole cloves; 1 cinnamon stick, approximately 3 inches (7.5 cm) long

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Yield: 8 side-dish servings
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes

Quick Ingredients

2 tablespoons (28 g) unsalted butter
1 large yellow onion (200 g), thinly sliced
2¼ pounds (1 kg) red cabbage, weighed after trimming and coring, finely shredded
2 medium tart apples (350 g after coring), peeled and cut into ½-inch (1.25 cm) pieces
¼ cup (60 ml) red wine vinegar, divided
3 tablespoons (38 g) packed light brown sugar
¾ cup (180 ml) water, plus 2 tablespoons (30 ml) at a time if needed
1 teaspoon (6 g) fine sea salt and ¼ teaspoon ground black pepper
4 whole cloves and 1 cinnamon stick, approximately 3 inches (7.5 cm) long

Do This

1. Prepare the vegetables and apples. Tie the cloves and cinnamon in a food-safe spice sachet.
2. Melt the butter in a large, heavy pot over medium heat. Cook the onion for 8 minutes.
3. Add the cabbage in batches and cook, stirring, for 5 minutes.
4. Stir in the apples, 3 tablespoons (45 ml) vinegar, brown sugar, water, salt, and pepper. Add the spice sachet and bring to a gentle simmer, about 5 minutes.
5. Cover and braise over low heat for 60 minutes, stirring every 15 minutes. Add a little extra water only if the pot is getting dry.
6. Remove the spice sachet. Stir in the remaining 1 tablespoon (15 ml) vinegar and simmer uncovered for 7 minutes, until glossy.
7. Taste, adjust the sweet-tart balance if needed, and serve warm.

Why You’ll Love This Recipe

A Christmas-table classic: This German-style red cabbage, often called Rotkohl or Apfelrotkohl, is lovely alongside roast goose, duck, pork, or potato dumplings.
Sweet, tangy, and warmly spiced: Apples, brown sugar, and red wine vinegar balance the cabbage, while cloves and cinnamon add gentle holiday fragrance.
Mostly hands-off: Once everything is in the pot, a slow braise transforms the cabbage into tender, glossy ribbons.
Even better made ahead: The flavors deepen overnight, making this a particularly useful side dish for a busy holiday meal.

Grocery List

Produce: 1 medium red cabbage, enough for 2¼ pounds (1 kg) after trimming; 2 medium tart apples, such as Granny Smith or Braeburn; 1 large yellow onion.
Dairy: Unsalted butter, 2 tablespoons (28 g).
Pantry: Red wine vinegar, light brown sugar, fine sea salt, ground black pepper, 4 whole cloves, and 1 cinnamon stick.

Full Ingredients

Vegetables, Apples, and Butter

2 tablespoons (28 g) unsalted butter
1 large yellow onion (200 g), peeled, halved, and thinly sliced
2¼ pounds (1 kg) red cabbage, weighed after removing the outer leaves and core, sliced into approximately ⅛-inch (3 mm) ribbons
2 medium tart apples (350 g after coring), peeled and cut into ½-inch (1.25 cm) pieces

Braising Liquid and Seasoning

¼ cup (60 ml) red wine vinegar, divided into 3 tablespoons (45 ml) for braising and 1 tablespoon (15 ml) for finishing
3 tablespoons (38 g) packed light brown sugar
¾ cup (180 ml) water, plus additional water in 2-tablespoon (30 ml) increments only if needed
1 teaspoon (6 g) fine sea salt
¼ teaspoon ground black pepper

Whole Spices

4 whole cloves
1 cinnamon stick, approximately 3 inches (7.5 cm) long

German Braised Red Cabbage with Apples – Closeup

Step-by-Step Instructions

Step 1: Prepare the cabbage, apples, and spices

Remove any damaged outer leaves from the cabbage, cut it into quarters, and remove the firm white core. Thinly slice the quarters into approximately ⅛-inch (3 mm) ribbons. A sharp chef’s knife works well; if using a mandoline, use its hand guard. Weigh out 2¼ pounds (1 kg) of prepared cabbage.

Thinly slice the onion, then peel, core, and chop the apples. Place the cloves and cinnamon stick in a food-safe spice sachet, or tie them inside a small piece of cheesecloth with kitchen twine. This makes them easy to remove before serving.

Step 2: Soften the onion in butter

Melt the butter in a 5- to 6-quart heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 8 minutes, stirring frequently, until softened and translucent. Keep the heat gentle enough that the onion does not brown deeply.

Step 3: Wilt the shredded cabbage

Add the cabbage in two or three batches, turning it through the buttery onions as it begins to soften. Cook for 5 minutes total, stirring carefully to coat the ribbons. The cabbage will still be fairly firm, but it should lose enough volume to fit comfortably in the pot.

Step 4: Add the apples and braising ingredients

Stir in the apples, 3 tablespoons (45 ml) of the red wine vinegar, the brown sugar, ¾ cup (180 ml) water, salt, and pepper. Nestle the spice sachet into the cabbage. Bring the liquid to a gentle simmer over medium heat, allowing about 5 minutes.

The liquid will not cover the cabbage; that is exactly right. The vegetables release moisture as they cook, and the covered pot traps steam to help everything soften.

Step 5: Braise gently until tender

Cover tightly and reduce the heat to low. Braise for 60 minutes, stirring from the bottom every 15 minutes. Aim for a quiet simmer, with only occasional small bubbles, rather than a vigorous boil.

Check the bottom of the pot when you stir. If it looks dry or the cabbage begins to catch, add 2 tablespoons (30 ml) water. At the end of the braise, the cabbage should be tender with a little structure, and the apples should be soft, with some pieces beginning to melt into the juices. If the cabbage is still too firm, continue cooking covered in 5-minute increments until tender.

Step 6: Reduce the juices to a glossy coating

Remove and discard the spice sachet. Stir in the remaining 1 tablespoon (15 ml) red wine vinegar. Increase the heat to medium-low and cook uncovered for 7 minutes, stirring regularly, until the excess liquid has reduced and the cabbage looks glossy rather than soupy.

If the cabbage already looks quite dry, keep the heat low and shorten this finishing stage. You want moist, silky ribbons with a light coating of sweet-tart juices, not a dry or sticky mixture.

Step 7: Taste and serve warm

Taste a forkful once it has cooled slightly. The finished cabbage should be pleasantly tangy, gently sweet, and warmly spiced. For a sharper finish, stir in an additional 1 teaspoon (5 ml) red wine vinegar. If your apples were especially tart, add 1 teaspoon (4 g) brown sugar and stir until dissolved.

Spoon into a warm serving bowl, bringing a few of the softened apple pieces to the surface. Serve alongside Christmas roast goose, duck, pork roast, potato dumplings, or buttery mashed potatoes.

Pro Tips

Slice evenly: Thin, consistent ribbons cook more evenly and give the finished dish its delicate texture. Thicker cabbage may need a longer braise.
Choose flavorful apples: Granny Smith gives a brighter, tangier result; Braeburn adds a slightly sweeter, rounder flavor.
Keep the lid on during braising: The modest amount of water is intentional. A tight-fitting lid helps the cabbage cook in its own moisture without becoming watery.
Let the spices support, not dominate: Whole cloves are powerful. Use the measured amount and remove the sachet before serving.
Balance at the end: Apple sweetness and vinegar acidity vary. Make small finishing adjustments after the cabbage is tender and the juices have reduced.

Variations

Vegan red cabbage: Replace the butter with 2 tablespoons (30 ml) neutral oil or 2 tablespoons (28 g) plant-based butter.
Red wine variation: Replace ½ cup (120 ml) of the water with ½ cup (120 ml) dry red wine. Keep the vinegar unchanged. The finished dish will have a deeper, more robust flavor; cooking does not guarantee complete alcohol removal.
Apple cider vinegar version: Replace the red wine vinegar with an equal amount of apple cider vinegar for a slightly fruitier tang.

Storage & Make-Ahead

Refrigerate: Cool promptly in shallow containers and refrigerate within 2 hours of cooking. Store airtight for up to 4 days. For holiday planning, make the cabbage 1 or 2 days ahead; the flavor often improves after an overnight rest.

Reheat: Place in a covered saucepan with 2 tablespoons (30 ml) water. Warm over medium-low heat for approximately 15–20 minutes, stirring occasionally, until it reaches 165°F (74°C) throughout. Add another tablespoon (15 ml) water if needed, then uncover briefly if the juices need reducing.

Freeze: Freeze cooled cabbage in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The cabbage and apples will be slightly softer after freezing, but still delicious.

Nutrition (per serving)

Estimated for one-eighth of the recipe, using unsalted butter and the listed ingredients, without optional finishing adjustments.