How to Cook Red Cabbage and Apple – German recipe

If you are German or have German ancestors, chances are how to cook red cabbage and apple was one of the first things you were ever taught. Red cabbage and apple is one of those timeless, healthy recipes that brings a little magic to the dinner table.

If you’ve ever sat down to a hearty family meal in the cooler months and found a warm, tangy, slightly sweet side dish that just hits all the right notes—this is it. Growing up, it was always the dish that made its way to our plates during festive gatherings or lazy Sunday roasts. It’s warm, vibrant, and full of flavor, which is why it’s been a staple in kitchens for generations.

I love how red cabbage and apple strikes that perfect balance between sweet and savory. It’s made with simple ingredients you probably already have in your kitchen, and it’s incredibly versatile. Whether you’re serving it as a side to a roast chicken, pairing it with pork sausages, or even using it to elevate a veggie-based dinner, it’s always a hit. It’s the kind of easy side dish that feels rustic and special without being fussy or complicated.

For busy mums (or anyone, really!), this recipe is a game-changer.

You can make a big batch of it ahead of time next time, and it only gets better as the flavors mingle. Plus, it’s easy to reheat, which makes it perfect for those “What’s for dinner?” moments when time is short. It’s also surprisingly nourishing. Purple cabbage is packed with vitamins and antioxidants, and the apples bring natural sweetness along with a touch of fiber. Healthy and delicious? Yes, please!

As a child, I always loved the colors! I mean, look at it, this dish is absolutely beautiful! The deep purple of the braised red cabbage, the golden tones from the apples, and the glossy sheen from a touch of butter—it’s as much a feast for the eyes as it is for the taste buds.

Whether you’re learning how to cook red cabbage and apple for a family dinner or a festive gathering, it’s bound to impress without requiring hours in the kitchen. Let’s dive into the details of how to make one of my absolute favorite dishes ever. 

Ingredients

Red cabbage. This one is a must, and as the star of the show we can’t substitute for green cabbage or white cabbage. If we’re learning how to cook red cabbage and apple, there’s no way around sauteed red cabbage. The full recipe is written up for a medium head and you can increase or decrease quantities as you see fit. 

Apples. I like to use tart apples in my red cabbage recipe. Think along the lines of Granny Smiths. 

Onion. I’m using red onion in this recipe, but white onion or shallots work just as well. 

Butter. Because every rustic dish needs a good amount of butter. 

Sugar. To give this wonderful side dish the perfect level of sweetness. 

Vinegar. I like to use red wine or balsamic vinegar for my red cabbage recipe.

Red currant jelly. Red currants are another typical German ingredient, especially when you’re from the South like me. In areas where red currants aren’t as readily available, try using cranberry sauce or a similarly tangy red jelly instead.

Cloves. We usually use whole cloves, but ground cloves will work just as well. 

Bay leaf. Bay leaves are great in any cabbage recipe, and this one here is no exception. 

Optional: Red wine. What’s more German than adding a decent amount of alcohol to your meal? This is absolutely not essential, but gives it the authentic flavour that transports you straight back to Oma’s kitchen. Opt for a dry red wine of using any. 

Water. 

Salt and pepper. 

How to Make Red Cabbage and Apple

Prepare your ingredients:

Start by removing the outer leaves of your head of red cabbage. Give the remaining cabbage a good rise, then slice your red cabbage into quarters. Using a large, sharp knife, slice each quarter into thin ribbons. Wash and grate your apples, discarding the core. You can peel the apples, but don’t have to. The skins will soften as the dish cooks for about half an hour. Finely chop your onion. The finer the better. 

Sauté the onion and apples:

In a large saucepan or large dutch oven, melt butter over medium heat. Add the sugar and slightly brown it before adding the chopped onion and apples. Cook for about 2-3 minutes until the onion becomes soft and translucent. 

Add the cabbage:

Toss the red cabbage into the pot and briefly combine it with the apple onion mix. Immediately add the vinegar to preserve the red cabbage’s beautiful color. 

Season and simmer:

Add salt, bay leaves, cloves, and just enough water to cover the bottom of the pot. If you are using red wine, add it now. Cover the pot with its lid and allow the cabbage to simmer on medium high heat for 30-40 minutes. Check the pot sporadically and add a little more water if needed. We don’t want the cabbage to swim, but need to keep a little water at the bottom of the pot to prevent it from sicking to it. 

Add flavours:

As the cabbage is just about to be done, add your red currant jelly or equivalent substitute. Allow for it to simmer for a few more minutes before taking the pot off the heat. 

Taste and adjust:

Once the cabbage is soft and cooked through, taste the dish. Add more salt, pepper, or a dash of vinegar if you like it tangier. Serve hot with roast potatoes, Spaetzle (German pasta) or red meat like roast pork. 

Why You’ll Love This Recipe

• Easy to make: With just a handful of ingredients and a one-pot method, this German red cabbage recipe is as foolproof as it gets. 
• Packed with flavor: The combination of tart apples, tangy vinegar, and warming spices is cozy and comforting.
• Nutritious: Red cabbage is rich in nutrients like vitamin C and K, and the apples add natural sweetness without relying on processed sugar.
• Make-ahead friendly: It tastes even better the next day, making it the perfect side dish for meal prep or entertaining.We almost always serve red cabbage for Christmas dinner.
• Family-approved: Even picky eaters tend to love this dish because of its mild sweetness and soft texture.

Tips and Tricks 

• Slice cabbage and apples evenly: The thinner, the quicker and more evenly they’ll cook. Take your time slicing for the best results. A food processor can help achieve evenly sliced pieces. 
• Don’t rush: Letting the cabbage simmer slowly is key to achieving that melt-in-your-mouth texture.
• Add a festive twist: For special occasions, toss in a handful of dried cranberries for added depth.
• Use a large pot: Cabbage reduces significantly as it cooks, but it starts out bulky. A large, heavy pot ensures you have plenty of space to stir.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. You can also freeze your red cabbage dish for the weeks to come. 

Easy Substitutes

• No balsamic? Use white wine vinegar,  red wine vinegar, or apple cider vinegar instead. Even a little lemon juice will do the trick. 
• No Cranberry sauce? Brown sugar, honey or maple syrup will work just fine.
• Butter alternative: Olive oil or vegetable oil are great vegan substitutes. Try and avoid oils with unique flavours like coconut or sesame, they really don’t pair well with German dishes. 
• Spices: If you’re not a fan of cloves, leave them out or replace them with nutmeg or allspice. A cinnamon stick is also a nice addition. 

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! Red cabbage and apple actually tastes better after sitting for a day as the flavors meld together. It’s also a great dish to make in the slow cooker. Store it in the fridge and reheat gently with a little bit of cold water before serving.

Is this dish freezer-friendly?

Absolutely. Allow the cabbage to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove on medium-high heat.

How to cook red cabbage and apple vegan?

You can absolutely turn this dish vegan. Just swap the butter for olive oil or another plant-based fat. Red cabbage is a delicious side dish that pairs well with any carb and is the kind of filling addition any plant based person appreciates. 

What pairs well with red cabbage?

This traditional German dish pairs beautifully with starches like potatoes or Spaetzle (traditional German pasta), roast meats, sausages, or hearty vegetarian mains like lentil loaf. It’s also a fantastic addition to a festive holiday spread.

My cabbage turned out too dry—what went wrong?

It’s likely the liquid evaporated too quickly. Keep an eye on the pot as it simmers, and add a small amount of water every now and again. Keep in mind your cabbage should never swim, but you do want to have a little liquid covering the entire bottom of the large pan. 

How to cook red cabbage and apple is a beautiful tradition in my home, that always transports me back to my Oma’s kitchen table. Whether you’re cooking for your family or hosting friends, this simple, wholesome recipe is bound to become a favorite. Give it a try, and let me know how you like it!