German Sweet and Sour Cabbage, or Apfelrotkohl, is a beloved side dish that captures the essence of hearty German cooking. Its vibrant red hue, tender texture, and perfect balance of tangy vinegar, sweet apples, and warm spices make it a standout on any table. Traditionally served during fall and winter, this dish is especially popular at Oktoberfest celebrations and festive family gatherings. Pair it with roasted pork loin and gravy, grilled bratwurst, or even holiday roasts for a flavorful accompaniment that brightens the plate. Whether for a casual supper or a festive feast, Apfelrotkohl brings warmth, comfort, and a taste of German tradition.
INGREDIENTS:
1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium red onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water
METHOD:
In a Dutch oven, toss cabbage, apples, and onion. Add water, vinegar, sugar, butter, and salt.
Place the peppercorns, allspice, cloves, and bay leaf on a double thickness of cheesecloth; bring up corners of the cloth and tie with kitchen string to form a bag. Add to Dutch oven.
Bring the cabbage mixture to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Remove and discard the spice bag.
In a small bowl, combine cornstarch and cold water until smooth; stir it into the cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
SERVING SUGGESTIONS:
Apfelrotkohl is wonderfully versatile and pairs beautifully with classic German and seasonal comfort foods. Here are some delicious ways to serve it:
- With Pork Dishes: A natural partner for roasted pork loin, pork chops, or pork roast with gravy.
- With Sausages: Serve alongside grilled bratwurst, knockwurst, or smoked sausages for a hearty Oktoberfest-style meal.
- With Poultry: Complements roast duck, goose, or even a simple roasted chicken.
- With Beef or Veal: A flavorful side for sauerbraten (German pot roast) or schnitzel.
- With Spaetzle or Potatoes: Enjoy with buttered spaetzle, mashed potatoes, or boiled potatoes to soak up the tangy-sweet juices.
- Holiday Tables: Adds a pop of color and flavor to Thanksgiving or Christmas dinners, balancing rich main courses.
CULTURAL NOTE:
In Germany, no two families make Apfelrotkohl exactly the same way. Some cooks add a splash of red wine or port for depth, while others stir in currants, cranberries, or even a spoonful of jam for sweetness. The dish often appears at both everyday family meals and festive occasions, making it as much a part of home cooking as it is of holiday tradition. Passed down through generations, it remains a beloved staple on autumn and winter tables.
