Apfelrotkohl (Red Cabbage with Apples)

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Serves: 6

By Anja1Cam



  • 1 tsp sugar

  • 1 tbsp cider vinegar

  • 400g red cabbage about 1 medium one

  • 1 bay leaf

  • 100g apples 2 eating apples

  • 1 onion

  • 2 cloves up to 6

  • 20g bacon fat I just fry the white bits from a few rashers smoked bacon until the fat has run out

  • 500ml beef stock preferpreferably beef, but any kind is fine


  1. I normally use about one medium Red Cabbage, and two eating apples, any kind.
    Wash and shred/slice the red cabbage, discarding central stalk. Chop the Onion, peel, core and chop the apple.
  2. In a heavy-bottomed pan, heat the bacon fat till the bits are brown and shrivelled and the fat has run out. Discard brown bits if you prefer.
  3. Fry the onion till translucent, add cabbage and apples. Add cloves and bay, vinegar and sugar. Season with salt and pepper. Stir well and add the stock.
  4. Cover and simmer gently for 30-40mins. Check seasoning. Try to remove the bay leaf and cloves before serving. If you're worried about this, stick them in a small onion and add that to the cooking at the beginning so you can just remove the onion to retrieve the cloves.

Handy Hint

This is a traditional German Recipe.
The bacon fat is not essential, just adds flavour, but any other fat will do for frying.
Freezes well too, so I usually make a big batch when there's a glut of cabbages and freeze in smaller portions.

Additional Information

  • Make Ahead

  • Budget

  • Winter

  • Autumn

  • Christmas

  • Side

  • Low carb

  • Dairy Free

  • Egg Free

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