Red Cabbage with Apples (Traditional German Rotkohl)

Prepare your ingredients. Start by rinsing your cabbage under cold water and patting it dry. Cut the cabbage into rough pieces—think chunks rather than finely shredded.

Next, peel and slice your onions into thin rings or half-moons, whichever you prefer. For the apples, wash, core, and slice them thinly as well. Thin slices will soften quickly and release their natural sweetness, blending perfectly with the cabbage.

Heat the pan. Choose a large, heavy-bottomed pan to give your cabbage room to cook evenly. Pour in a little olive oil—just enough to coat the bottom. Olive oil adds a light, fruity flavor and is great for your health, but any neutral cooking oil will also work. Warm the oil over medium heat until it shimmers gently; it should be hot enough to sizzle a piece of onion when it touches the pan.

Cook the onions and cabbage. Stir frequently with a wooden spoon or spatula to coat the vegetables in oil and ensure they cook evenly. Keep an eye on the heat; the goal is to soften the cabbage without browning it. You want tender, slightly sweet vegetables, not crispy or burned pieces.

Add the apples. Once the cabbage has begun to soften—usually after about 5–7 minutes—add your sliced apples. Stir them gently into the cabbage and onions. Let them cook for 1–2 minutes, just enough to warm them and start melding their sweetness into the vegetables.

Deglaze the pan. Pour in the red wine. It should hiss and steam slightly as it hits the hot pan—this is perfect! Use a wooden spoon to scrape the bottom of the pan, loosening any flavorful bits that have stuck during sautéing. Let the wine simmer for about 2 minutes, reducing slightly and adding depth to the overall flavor.

Add the broth. Stir in your German vegetable broth (Gemüsebrühe mixed with water). This will add a rich, savory base to your dish. If you don’t have Gemüsebrühe, regular vegetable broth works fine—just taste and add a pinch of salt to compensate, since Gemüsebrühe already contains seasoning.

Simmer gently. Allow the cabbage mixture to cook for another 2 minutes to let the flavors start combining. Then reduce the heat to the lowest setting, cover the pan, and let it simmer gently. Plan for 1 to 1 ½ hours of slow cooking. During this time, check every 20 minutes to make sure there’s enough liquid in the pan. Some liquid is essential to prevent burning. Initially, there will be quite a lot, but as the cabbage cooks, it will absorb most of it. If the pan starts to look dry, simply add a small splash of water or wine.

Add vinegar for brightness. Once the cabbage is tender, flavorful, and soft, stir in one tablespoon of vinegar. This adds a gentle tang that brightens the dish and balances the natural sweetness of the cabbage and apples. Let it cook for an additional 15 minutes to fully integrate the flavor.

Finish and serve. Remove the pan from the heat and allow the cabbage to cool slightly before serving. This dish can be enjoyed warm immediately, or you can cover it and let it rest overnight. Like many slow-cooked dishes, the flavors deepen and meld even more after sitting, making it taste even better the next day.