Braised red cabbage with apples and onions (Rotkohl) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 202) by Luisa Weiss

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Accompaniments: Roast goose (Gänsebraten); Herbed pork roast (Schweinebraten); Braised beef rolls with mustard and pickles (Rinderrouladen); Spiced braised beef (Sauerbraten)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jhein12 on May 08, 2026

    Very good and it freezes well too.

  • ebalk02 on March 04, 2026

    This was very delicious, but next time I will put the juniper berries and cloves in a cheesecloth as suggested by another commenter.

  • ndschmidt on February 11, 2026

    By far the best version of rotkohl if ever made or had.

  • twoyolks on December 27, 2025

    I've tried other red cabbage recipes and this is by the far best I've made.

  • korkyporky on December 26, 2025

    So good! Perfect accompaniment to beef stew for Christmas.

  • Lsblackburn1 on October 08, 2025

    A bit more complicated than other red cabbage recipes, but worth it. I put the cloves and juniper berries in a cheese cloth.

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