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    Home » Recipes » German Red Cabbage Recipes

    Red Cabbage Without Bacon

    Published: Feb 17, 2018 · Modified: Mar 8, 2022 by Angela Schofield · 2 Comments

    Jump to Recipe Print Recipe

    Red Cabbage Without Bacon - Traditional German Recipe

    Braised red cabbage is a popular German side dish.

    german red cabbage

    Cabbage is one of the oldest leaf vegetables that humans used. Even the Ancient Greeks and Romans grew 14 different types of cabbage.

    They all stemmed from the wild cabbage – the red cabbage as well. The close relative of the white cabbage was first mentioned in writing by Hildegard of Bingen in the 12th century.

    Mouse Tower Bingen am Rhein
    Picture: The Mouse Tower is a stone tower on a small island in the Rhine, outside Bingen am Rhein, Germany.

    Because it was a cheap and easily stored vegetable compared to many others, it was a staple on the meal plan of the poor.

    Red cabbage was even seen as a remedy for the black death, boils and asthma in the Medieval Ages.

    german red cabbage pin

    How is Red Cabbage called in German?

    Red Cabbage is called either "Rotkraut", "Blaukraut" or "Rotkohl".

    How to pronounce "Rotkohl"?

    Listen to this audio file to hear how to say "Rotkohl" in German.

    click play button to listen

    Red Cabbage

    Like all types of cabbage, the red cabbage also stems from the wild cabbage, that is at home on the coast of South England, Ireland and France. Today wild cabbage is still grown in Heligoland (Germany).

    For a long time, it was a key element of poor peoples diets, because it was a cheap and easily stored vegetable compared to many others, that provided Vitamin C in the winter time.

    How to make German Red Cabbage without Bacon Video Tutorial

    Authentic German Red Cabbage Recipe

    Recipe

    German Red Cabbage 1920x1200

    German Red Cabbage without Bacon

    Angela Schofield
    4.67 from 6 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Side Dishes
    Cuisine German
    Servings 6 - 8 Portions

    Ingredients
      

    • 1 medium head red cabbage
    • 2 apples or 1 ½ cups apple sauce
    • 1 onion
    • 3 tbsp. sugar
    • 2 cloves
    • 1 cinnamon stick
    • 2 bay leaves
    • 2 tbsp. goose lard alternatively Butterschmalz or avocado oil
    • 2 tbsp. red wine vinegar
    • ¼ chicken or vegetable broth alternatively apple juice
    • 2 tsp. salt
    • 1 tsp. pepper
    • 4 tbsp. flour
    • 2 cups red wine alternatively grape juice

    Instructions
     

    • Remove outer leaves of cabbage, cut into 8 wedges and remove core.
    • Shred the wedges finely.
    • Peel and core apples and shred finely.
    • Cube the onion finely.
    • Heat the lard over medium high, add the onions and sugar and caramelize.
    • Add the shredded cabbage and apples and braise for a couple of minutes.
    • Add the vinegar and stir well.
    • Add the bay leaves, cloves the broth.
    • Simmer for about 30 minutes and stir occasionally.
    • Sprinkle with salt, pepper and flour.
    • Stir well and add red wine.
    • Simmer until the cabbage is soft.

    Serving Tip: This dish tastes the best if you reheat it. It is perfect to cook it the day before you plan to serve it. This recipe is well suited for canning as well.

      Nutrition

      Yield: 1grams
      Tried this recipe?Let us know how it was!

      Tips

      Red cabbage can be stored for at least 14 days in the fridge. Once cut into, it should be covered with cling film and placed in the fridge as well.

      That way it stays fresh longer – though the vitamin C content is lost relatively quickly.

      canned red cabbage

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      Reader Interactions

      Comments

      1. Brittany says

        June 09, 2020 at 11:29 am

        This recipe looks fantastic! Is there a big difference in taste between using red wine vs grapejuice? I can't wait to try this out. Thank you for sharing!

        Reply
        • Angela Schofield says

          June 09, 2020 at 1:37 pm

          Thanks, for the question, Brittany. There will be a slight difference in taste if you are using grape juice. I personally prefer red wine, the alcohol will cook off during the simmering time.

          Reply

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      Angela framed by German landscape

      Guten Tag, I'm Angela,
      Herzlich willkommen! I'm glad you've stopped by.

      It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

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