Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)
Traditional German sweet-and-sour red cabbage braised with apples, red wine, brown sugar, and vinegar. Simmered in a Dutch oven for an hour until tender and glossy. The classic side dish for sauerbraten, pork roast, or schnitzel.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsRotkraut is one of those German side dishes that turns a simple head of cabbage into something genuinely elegant.
Shredded red cabbage simmers with sliced apples, red wine, whole cloves, and bay leaves until it softens into a sweet-tart tangle of deep purple ribbons.
Brown sugar and vinegar create that classic push-and-pull between sweet and sour, while a generous amount of butter makes everything glossy and rich.
A squeeze of lemon at the end brightens the whole pot.
This is the side dish you want next to a pork roast, a pile of bratwurst, or a proper Wiener schnitzel.
Chef Tips
- Use a tart apple like Granny Smith. Sweet apples will throw the balance too far toward sugar and you’ll lose that essential sour edge.
- The cabbage shrinks dramatically as it cooks. Don’t be shy about packing the pot full at the start.
- This reheats beautifully and actually improves overnight, making it a great make-ahead dish for holiday meals.
Ingredients
Directions
Melt butter in 4-quart Dutch oven.
Add apples and onions, sauté slightly.
Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
Simmer, covered, for 1 hour, then add the remaining ingredients.
Heat to melt the butter and serve immediately.
