Sweet and sour red cabbage recipes are a great way to add some color to a boring meal. And although I’m still trying to figure out why Germans love Mettigel, I completely understand their love for red cabbage recipes. I first tried it on a trip to Freiburg alongside a hearty serving of sauerbraten.
Sweet and sour red cabbage is traditionally known as rotkohl or blaukraut. It’s a braised red cabbage dish made with shredded cabbage, apples, vinegar and warm spices, slow-cooked until perfectly tender.
The shredded cabbage provides an earthy base while the apples add natural sweetness and the vinegar gives it that signature tangy finish. I usually make this red cabbage side dish during the winter holidays at my family’s request.
Why You’ll Love This Easy Red Cabbage Recipe
The best part is that this easy red cabbage recipe is naturally gluten-free and can easily be made dairy-free by swapping butter for oil. Whether you’re serving roast chicken, lamb, turkey or sausages, it’s a colorful side that fits anywhere.
If you’ve only eaten cabbage in salads, this cooked red cabbage recipe will completely change your mind. As it slowly cooks, the cabbage becomes wonderfully tender while still keeping a little bite.
The vinegar brightens the flavor, brown sugar adds sweetness and warm spices make the whole kitchen smell incredible.
It is one of those rare side dishes that pairs equally well with roast chicken, pork, beef, turkey, duck or even vegetarian mains. Better yet, it tastes even better the next day after the flavors have had time to develop.