Sweet and sour red cabbage is a classic German side dish, whose sugar-vinegar tandem tango one day made its way to my repertoire as shall we say an all-room pass. The payoff is a tangy-sweet, vividly purple dish that goes well with pork, duck, beef or festive roasts. Just a handful of ingredients, and it’s simple to prepare, healthy and a classic side dish for those comfort meals.
The mainstays of German and Austrian cuisines include robust meats and tasty vegetable accompaniments. Topping them all, red cabbage sweet-and-sour – a comfort that’s also a holiday classic. Known as Rotkohl or Blaukraut, it’s been on the table at Sunday dinners and holidays for generations.
What makes this dish so special is that it’s a bunch of flavors all working together in perfect harmony: tender cabbage, slow-cooked in butter and sweetened with sugar then brightened by vinegar. The vinegar also retains the cabbage’s rich red-purple color, giving it a vibrant visual punch to match its intense tang.
A simple, versatile dish – with pantry staples for a base, and dressed up as an accompaniment to apples, onions or warm spices for your special meals. Whether accompanying schnitzel, roast pork or goose, it brings a colorful dose of nutrition and tradition to the table.
Ingredients: For Sweet and Sour German Red Cabbage
Basic Version
- 2 tablespoons butter – for the velvety texture
- ½ head of large red cabbage, thin sliced (about 6/7 cups)
- 2 t sugar – sweetness to counteract the acidity
- ¼ cup vinegar (apple cider or red wine vinegar classic; balsamic is a modern option)
- Kosher salt and freshly ground black pepper, to taste
Optional Add-Ins
- 1 apple (peeled and chopped – It adds the natural sweetness to it as well).
- ½ onion, thinly sliced – for savoriness
- Cinnamon stick, cloves or bay leaf – christmassy spice.
- Roasted chestnuts – sometimes for the holidays
Step-by-Step Cooking Process
Prepare the Cabbage
- Cut half a head of red cabbage into thin strips (¼-inch thick).
- Remove the tough core.
Sauté in Butter
- In a large pot, melt butter over medium.
- Add cabbage and toss to coat.
- Cook for 5 minutes, ’til mildly softened.
Add Sugar and Vinegar
- Add sugar on the cabbage and mix thoroughly.
- Add vinegar and return to a low simmer.
Slow Simmer
- Lower heat to low, cover, and cook 30 to 60 minutes, stirring occasionally.
- Cabbage should be tender and slightly crisp, not mushy.
Season and Serve
- Add salt and pepper to taste.
- Add apples, onions or spices to mix it up.
- Hot Serve to accompany your main course.
Nutrition (per 1-cup serving, estimated)
- Calories: 100 – 120
- Fat: 6 g
- Carbohydrates: 16 g
- Protein: 2 g
- Fiber: 4 g
- Vitamin C: ~50 – 60% DV
- Vitamin K: ~25 – 30% DV
- Folate: ~15 – 20% DV
Note: these values are estimates as add-ins will vary and the exact amount of butter/sugar used.
Serving Size & Pairings
Yield: 3 – 4 servings
Portion: ~1 cup per person
Best Pairings
- Pork: roast pork, pork chops, bratwurst
- Roast meat: duck or goose (for holidays)
- Pot roast, goulash or meatballs made from beef
- Feasting: schnitzel, venison, or holiday platters
Tip: Serve warm to enhance the tangy-sweet flavor.
Storage & Reheating
- Refrigeration: Transfer to an airtight container for up to 5 days.
- Reheating: Reheat them gently in a skillet or in the microwave, using brief blasts of heat.
- Freezing: Yes, but texture is softened; eat fresh or refrigerate.
Expert Tips & Variations
- Balance flavors: Too sour? Add more sugar. Too sweet? Add more vinegar.
- Texture test: Don’t overcook! You want them tender but not mushy.
- Advance preparation: The flavors improve if you make this a day or two in advance.
- Low-carb variation: Substitute sugar with erythritol or monk fruit.
Conclusion
Sweet and sour German red cabbage isn’t just a side – it’s a culinary tradition that connects the past to the present. You can, with some simple ingredients, make a dish that is not only highly flavorful, but colorful and nourishing.
From weeknight suppers to holiday celebrations, this classic does not disappoint and imparts a touch of warmth, tradition and Old World charm to any gathering.
FAQ
Q1. Can I make this dish vegan?
Yes. Replace dairy butter with olive oil or plant based butter.
Q2. How about vinegar?
The most traditional are apple cider vinegar and red wine vinegar. Balsamic offers a richer, contemporary accent.
Q3. Can I use green cabbage instead?
Yes, but red cabbage is also naturally sweeter and it tastes better with the bright color!
Q4. Why does red cabbage turn blue during cooking?
It reacts to pH levels. Vinegar can also help make it red-purple again.
Q5. Can I make this ahead of time?
Yes. In actuality, the flavors come together and it’s often even better on day two.
Q6. Is it gluten-free?
Yes, this recipe happens to be gluten-free.
