Traditional German Red Cabbage Recipe – Oma's Rotkohl Rezept
This red cabbage recipe (rotkohl) is sweet, tangy, and easy to make. A German classic with big flavor and little fuss—just how Oma likes it!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2–3 tablespoons (30–45 ml) bacon fat, butter, or oil
- 1 onion, diced
- 1 head red cabbage, shredded (about 2 pounds / 900 g)
- 1 teaspoon (5 g) salt
- Freshly ground black pepper, to taste
- ¼ teaspoon (1.25 g) ground cloves
- 2 teaspoons (10 g) granulated sugar
- 2 tablespoons (30 ml) white vinegar
- 2 tablespoons (16 g) cornstarch
Instructions
- 1
In a large saucepan or Dutch oven, melt butter over medium heat and lightly sauté the diced onion. Add shredded red cabbage and continue to sauté, stirring, until some cabbage begins to brown.
- 2
Add about 1 cup of water to the cabbage mixture. Stir in salt, freshly ground black pepper, ground cloves, and sugar.
- 3
Bring the mixture to a simmer. Cover and cook for 30–60 minutes, stirring occasionally and adding more water if needed, until the cabbage is tender.
- 4
Stir in white vinegar to enhance the flavor and color. Taste and adjust seasoning with additional salt, pepper, cloves, sugar, or vinegar if needed.
- 5
Mix cornstarch with a little cold water to form a slurry. Slowly stir in just enough to slightly thicken the liquid. Serve warm.