“Blaukraut” (as my Bavarian Mutti always called it) is cooked red cabbage that my Bavarian mother used to make. Whenever we go to Europe, I always jump at the chance to order it. There are many variations for red cabbage, all over Europe. My version has a balance of sweet and tart– just the way I love it.
Please allow me to preface this recipe post that there are many ways to make German Red Cabbage. There are different names for it as well– Blaukraut” or “Rotkohl” are recipe names that I’m familiar with. It all depends on what area of Germany/Bavaria– and also how one’s “Oma” used to make it. This is my version that I’ve adapted over the years.
Red cabbage is a love/hate recipe. Fortunately, it’s a family favorite, with the exception of my son. I’m hoping he’ll grow into it, someday. The rest of my family loves Blaukraut, probably because we were raised by a Bavarian mom. My favorite way to eat this is with a Pork Schnitzel dinner.
I’ve seen red cabbage on the menu in Danish restaurants, as well as German restaurants. Honestly, I’m super picky about red cabbage. For me, I’m not fond of recipes that have too much spice– like juniper, or taste bland. To me, the red cabbage that speaks to my heart is a bit tangy and a bit sweet.
Years ago, I tinkered with my Mutti’s recipe that I had memorized. I love red cabbage that is tart (from vinegar) and a little sweet (fro apples). My version might make a true German shake their head– brown sugar? Yes, brown sugar! One day I was playing around and added brown sugar to my red cabbage and it was perfect for my taste buds. I’ve made it this way, ever since.
I grate a Granny Smith apple, and thinly slice a large onion. Next I measure one cup of red wine vinegar (best results, believe me), one cup of apple juice and one cup of brown sugar.
In my Dutch oven, I heat up some vegetable oil and cook the onion until just softened.
I then add the thinly sliced red cabbage and saute until just softened.
I add the brown sugar, grated apple, apple juice and red wine vinegar– and then some spices (but not too much).
Cover and cook at a low heat until the cabbage is cooked. How much is cooked? That’s a matter of preference. For me, I prefer my cabbage to be just a little “al dente”. That is, I like it “just cooked” and not mushy. Taste and add more salt and pepper, if desired.
TASTING NOTES: I have made this red cabbage recipe multiple times, each year. It’s a family favorite, for sure! This freezes beautifully, and I like having some on hand for when that craving comes. When we were in Bavaria in 2018, I had red cabbage in a few restaurants. Some were really good– and others were way too savory for my palate. Honestly, while I’ve taken a detour from the traditional ingredients, I’m glad that I did. This is my favorite red cabbage recipe– absolutely. I’ve had friends make it, who agree with me. I hope you give this version a try!
This recipe was first published in 2009, as a dedication in my Bavarian mom’s memory. I have updated with newer photos, but the recipe is the same.
Red Cabbage, Bavarian Style
Ingredients
- 1 medium sized head red cabbage cored and sliced thin
- 1 medium yellow onion sliced thin
- 1 granny smith apple peeled cored and grated
- 1 cup unsweetened apple pure juice not concentrate
- 1 cup brown sugar can reduce by half for a more tart flavor
- 1 cup red wine vinegar
- Kosher or sea salt & pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon allspice
- 1 bay leaf
- Olive oil
- 1 Tbsp caraway seeds optional
Instructions
- Cut red cabbage into quarters and cut out the core and slice thin.
- Peel onion, cut in half and slice thin.
- Grate apple.
- In a dutch oven, add about 1 generous turn of the pan of oil and heat.
- Cook onions 2 to 3 minutes and add the red cabbage. Braise the cabbage until just tender 3 to 5 minutes. Season with kosher salt & freshly ground pepper, to taste.
- Add ground cloves, allspice, nutmeg, and bay leaf. Add caraway seed, if desired.
- Add the brown sugar, apples, apple juice and vinegar.
- Cover and simmer on low heat until the cabbage is cooked and tender– do not boil or overcook.
- Cooking time is about 30 to 45 minutes.
- Remove bay leaf and serve with a slotted spoon.
- This works well in a slow cooker.
Notes
Nutrition
What a wonderful thing to do in memory of your Mother 🙂
I am so glad you found me!
I love red cabbage, and will save your recipe..
And the tribute to your mom was lovely, My birthday is Mar 7 and my mom died that day 12 yrs ago…so here’s to our good mothers, so dearly missed!
OMG … I love red cabbage! My mom makes it and refuses to give me her recipe. Thank you for posting this!
What a great heritage! That’s so nice that you have these recipes from your mom that you can now pass along in your own family (my your son’s future wife will like red cabbage!).
Hi, I enjoyed your tribute to your Mutti. I am from Muenchen, Germany myself and grew up there until 17 and up until a few years ago when my Mutti passed, went home every 18 months. I just wanted to tell you, there is a difference in Blaukraut (bluecabbage) and Rotkraut (Redcabbage). Both are made with what is called red cabbage here in the U.S. However, rotkraut has an acid (vinegar,lemon,apples.wine) added to it to keep it red. Blaukraut does not and therefore turns a bluish color. And to keep rotkraut red, one should toss the shredded cabbage with the acid used in a recipe at the very beginning. Rotkraut therefore has a sweet and sour taste and Blaukraut does not have the sour taste, it's sweeter. But either kraut is wunderbar !
Thank you so much! My Mutti died when I was 16 and I miss her cooking so having this is a godsend. Every other site has americanised it and I hate it! Thank U.
Dear Anonymous,
Goodness this is an old post, that is in sore need of newer and better photos. Still, I'm very happy that this recipe helped to bring back memories. I make this all the time, and just love it.
It looks delicious, but could you give a measurement or an approximation of the amounts of the ingredients?
Dear Anonymous:
If you had emailed me, directly, I could have sent you the link. There should be a recipe card at the end of the post. If you can't see it, you are probably using an old version of Internet Explorer. Try using Google Chrome or Mozilla. If you still can't see it, email me at foodiewife@gmail.com and I will send you the link to where I store all of my recipes cards.
My mother still lives in Germany (trying to get her to move here with no luck) and I manage to get to see her once a year which isn't enough. I get all the german cooking when I am home visiting her but with all your wonderful recipes with pictures I just might start cooking some for my brothers. I won't be as good of a cook as my mother but maybe I will be passable.
Dear Pat,
Sorry, I missed your comment until now. I believe that cooking takes practice. I hope this recipe will turn out perfect for you, as other readers have told me it's easy and fool-proof. Thanks for leaving a comment.
Hello! Thank you soooo much for this recipe! I have been dating my German boyfriend for about 4 years and wanted to “wow” him with an authentic German dinner. He had always talked about Blaukraut. After Googling it, I stumbled on your page a couple years ago and have been making this recipe every since!!! It’s so fantastic! I have made little tweeks to it, but have stuck to your base. I always add cinnamon and today I’m trying it in the slow cooker. Anyhow, I just want to thank you! Because of you I will have something to pass down to my little girls 🙂
Hi, Debby…Your red cabbage looks wonderful and I am anxious to try it!
I love this recipe and serve it at my Oktoberfest party and always get compliments on it.
I love this recipe and serve it at my Oktoberfest party and always get compliments on it.
I was born in BURGHAUSEN on the German Austria border and speak Bavarian better than german. Our favoite meals are schnitzel, red cabbage,semmiknoedl or anything Bavarian. Pretzils, I love. Thanks for posting your recipe.
This recipe is absolutely delicious and a Five Star recipe for sure !!! I have eaten Red Cabage in Bavaria Germany at various Beer Gardens and Guest Houses and I must say that Debbie’s recipe is the best !!! The balance of the sweet and sour is just perfection !!! My friends that have tried this recipe were very impressed and asked me when am I going to make it again !!! My Bavarian Mutti would have given this recipe a thumbs up if she were alive today !!! My Mutti loved Red Cabage and made it quite often when I was a child. Thank you Debbie, for this prize winning recipe !!!
Thank you so much for the high praise. I have to agree, that I love this version, too! Regards, Debby