Rotkohl / Rotkraut (Classic Christmas Side)
Allergens: Gluten-Free | Dairy-Free | Nut-Free | Vegan
Cuisine: German (Central Europe)
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Rotkohl (also called Rotkraut or Blaukraut) is a traditional German holiday side served with roast duck, goose, pork, sausages, and potato dishes. It’s especially common during Christmas markets and winter feasts across Germany, Austria, and parts of Central Europe. The signature flavor comes from the balance of sweet apple + tangy vinegar, plus gentle warming spices like clove and bay leaf. It’s also a smart, sustainable dish: cabbage is winter-friendly, budget-friendly, and improves after a day in the fridge—ideal for holiday prep.
Ingredients (Serves 6)
- 1 medium red cabbage (about 900 g–1 kg), thinly sliced
- 1 medium onion, thinly sliced
- 1 apple (Granny Smith or Gala), peeled and thinly sliced
- 2 tbsp olive oil (or vegan butter)
- 3 tbsp apple cider vinegar (or red wine vinegar)
- 2 tbsp maple syrup or brown sugar (adjust to taste)
- ½ cup water or vegetable stock
- 1 bay leaf
- 3 whole cloves (or ¼ tsp ground clove)
- ½ tsp ground cinnamon
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- (Optional but traditional) 2 tbsp currant jam or berry jam for extra depth
Instructions
- Start the base
Heat oil in a heavy pot over medium heat. Add onion and sauté 3–4 minutes until soft. - Add cabbage + apple
Add sliced cabbage and apple. Toss for 2–3 minutes to lightly soften. - Season and braise
Stir in vinegar, maple syrup (or sugar), water/stock, bay leaf, cloves, cinnamon, salt, and pepper. - Simmer low and slow
Cover and simmer on low for 45–60 minutes, stirring occasionally, until cabbage is tender and glossy.
If it dries out, add a splash of water. - Finish and adjust
Remove bay leaf and cloves. Taste and balance: more vinegar for tang, more sweetener for roundness, more salt if needed.
Kitchen Equipment
- Large heavy-bottomed pot or Dutch oven with lid
- Sharp knife + cutting board (or mandoline for faster slicing)
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Peeler (for the apple)
Dietary Substitutions & Allergen Swaps
- Low-Carb: Use ½ apple (or skip), replace sweetener with monk fruit/erythritol, and increase vinegar slightly for balance.
- No Added Sugar: Omit sweetener; rely on apple sweetness (choose a sweeter apple).
- Extra Festive Flavor: Add orange zest or a spoon of berry jam (check sugar needs).
- Oil-Free: Sauté onion with a splash of stock and keep simmering covered.
Chef’s Tips
- Make-ahead win: Rotkohl is better the next day. Make it 24–48 hours ahead and reheat gently.
- Texture control: Thin slices = silky; thicker slices = more bite.
- Holiday pairing: Perfect with roast chicken, duck, pork, sausages, or a vegan mushroom roast.
Wine Pairing
Best with Pinot Noir, Gamay, or dry Riesling.
Non-alcoholic: sparkling apple-cinnamon water or hibiscus tea (it matches the tart-sweet vibe).
Nutrition Facts
Serving Size: ~1 cup (about 180 g)
Servings Per Recipe: 6
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 140 kcal |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 420 mg |
| Total Carbohydrate | 24 g |
| Dietary Fiber | 6 g |
| Total Sugars | 14 g |
| Added Sugars | 8 g |
| Protein | 2 g |
| Potassium | 420 mg |
(Estimates; varies by cabbage size and sweetener used.)
Frequently Asked Questions
Q: Can I freeze Rotkohl?
Yes. Cool fully, portion, freeze up to 3 months. Thaw overnight and reheat gently.
Q: Why is it sometimes called “blue cabbage”?
Red cabbage changes color with acidity—more vinegar makes it redder; less acid can shift it toward purple/blue.
Q: What if I don’t have cloves?
Use a tiny pinch of ground clove or skip and lean on cinnamon + bay leaf.
Q: How do I keep it from tasting too sour?
Add a touch more sweetener or a spoon of jam; simmer 5–10 minutes longer to mellow the vinegar.
If you cook this for your holiday table, tag @simplycookingx and use #GlobalChristmasSeries.
Simply Cooking! 
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