Klassisches Rotkraut ohne Speck

Traditional German Red Cabbage Without Bacon

Braised red cabbage is the perfect side to the famous Rouladen, Sauerbraten or other German meat dishes.
German Red Cabbage 1920x1200

German Red Cabbage without Bacon

Angela Schofield
4.5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dishes
Cuisine German
Servings 6 - 8 Portions


  • 1 medium head red cabbage
  • 2 apples or 1 1/2 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


  • 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.