This holiday season, skip the green bean casserole and make Apfelrotkohl — German red cabbage with apples. While green beans are shipped in from warmer climates, cabbage thrives right through winter. This dish is made entirely from fresh, affordable ingredients, can be prepared days ahead, and actually tastes better when reheated. It’s the perfect colorful side dish for roast meats, poultry, or even vegetarian mains — and it just might steal the spotlight at your holiday table.
What Makes It Better:
Seasonal & Fresh: Red cabbage and apples are naturally in season in late fall and winter.
Make-Ahead Friendly: The flavor improves after a day or two.
Budget-Friendly: A head of cabbage costs less than imported green beans.
No Processed Ingredients: No canned soup or fried onions — just real food.
Apfelrotkohl, sometimes called Rotkraut (or even Blaukraut in Southern Germany referring more to the bluish than red color), is a traditional German side dish made by slowly braising red cabbage with apples, vinegar, sugar, and aromatic spices until tender and glossy. Every family has its own twist — some use red wine, others a splash of fruit jelly or apple juice for depth and sweetness.
Serving Suggestions:
Serve with roast duck, pork, rouladen, meatballs, or mashed potatoes. The vibrant color and fruity aroma make it a show-stopping side dish for the holidays.
Storage:
Keeps well refrigerated for up to 3 days or frozen for up to a month.
Make It Your Own:
Use quince or pears instead of apples for a more floral flavor, and a splash of red wine or spoonful of tart jelly for extra depth.
Apfelrotkohl (German Red Cabbage with Apples)
Ingredients
- 1 medium to large head of red cabbage
- 2 tart apples or quince or pears
- 1 medium onion
- 2 tbsp butter or goose fat
- 2 tbsp sugar
- 3 tbsp red wine vinegar
- 1 cup unfiltered apple juice plus more as needed
- 1 bay leaf
- 6 whole cloves
- 6 juniper berries optional
- 1-2 tbsp red currant or cranberry jelly optional
- 1/2 cup red wine or port optional
- Salt and pepper to taste
Instructions
- Finely slice the cabbage and core. Peel and dice the apples and onion.
- Melt butter or fat in a large pot and sauté the onion until translucent.
- Add sugar and let it caramelize lightly.
- Add cabbage and apples, stirring until coated.
- Pour in vinegar and apple juice.
- Add bay leaf, cloves, and juniper berries.
- Cover and simmer for about 45 minutes, stirring occasionally.
- Stir in jelly if using, and season to taste with salt, pepper, sugar, or vinegar.
- Serve warm or make ahead and reheat before serving.