German Red Cabbage with Bacon and Apples (Rotkohl mit Speck und Apfel) is a festive and flavorful dish that showcases the heart of traditional German cooking. The combination of smoky bacon, sweet-tart apples, tangy vinegar, and red cabbage creates a perfect harmony of flavors, while the addition of port wine and red currant jelly deepens its richness. With its jewel-toned color and comforting taste, this dish is often found on the table at family gatherings, Oktoberfest celebrations, and holiday feasts. It pairs beautifully with roasted pork, sausages, or hearty winter meals, adding both flavor and visual appeal to any plate.
INGREDIENTS:
6 slices thick sliced bacon, roughly chopped (preferably Corralitos Apple Wood Smoked Bacon)
1 tablespoon sugar
1 large yellow onion, finely chopped
Salt and freshly ground black pepper, to taste
1 large granny smith apple, peeled, cored, and coarsely chopped
1/3 cup tawny port
1/4 cup red wine vinegar
1 large head red cabbage (about 3 lbs.), cored and finely shredded
2 cups chicken stock
1/4 cup red currant jelly
METHOD:
In a large Dutch oven over medium-high heat, cook the bacon until just crisp. Stir in the sugar and cook for 30 seconds, allowing it to caramelize slightly. Add the onion, season lightly with salt and pepper, and cook until softened and lightly caramelized, about 6–8 minutes.
Stir in the chopped apple, reduce the heat to medium-low, and cover. Cook until the apples are tender, about 5–6 minutes. Add the port, vinegar, and shredded cabbage. Stir well to coat the cabbage in the flavorful mixture. Cover and cook until the cabbage softens slightly and turns a bright purple, 5–7 minutes.
Pour in the chicken stock, bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about 1 hour 15 minutes, or until the cabbage is tender but still vibrant in color. Stir occasionally during cooking.
Stir in the red currant jelly and adjust seasoning with more salt and pepper to taste. Cook uncovered for 5 minutes to allow the flavors to meld. Serve hot as a flavorful side dish to pork, sausages, or other hearty mains.
MAKE AHEAD AND STORAGE TIP:
German Red Cabbage with Bacon actually improves in flavor the next day, making it a wonderful make-ahead side dish. Prepare it up to 2 days in advance, then reheat gently on the stovetop over low heat, adding a splash of stock or water if needed. Leftovers keep well in the refrigerator for up to 4 days and can also be frozen for up to 2 months.
