Rotkohl (German Red Cabbage) – Hey Grill, Hey

August 1, 2026

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Slow-simmered Rotkohl (German red cabbage) is a sweet, tart, and tangy cabbage slaw. It’s the perfect condiment for German pork chops, bratwurst, or other heavy BBQ meats you love.

Rotkohl (German Red Cabbage)

Rotkohl (pronounced WROTE-COAL) is one of those sides that will quietly steal the show at any gathering. It might sound like a simple slaw, but this German rendition has notes of sweet, tangy, and slightly sour, with a little warming spice from the cloves. Slowly simmering red cabbage, yellow onion, and tart apples soak up all the flavor of the bacon grease, red wine vinegar, and lingonberry jam as they develop a gorgeous, deep purple color. If you need a light, bright, refreshing bite to accompany your rich smoked meats, this is the one!

Ingredients for Rotkohl

Rotkohl might be difficult to say, but there’s nothing complicated about the ingredients. You just need some fresh produce and a handful of pantry staples you’ve likely got on hand already. Here’s what you’ll need so you can get started:

Red cabbage: You want 1 head cored and thinly sliced. I recommend a mandoline to make quick work of this, but a sharp knife will work just fine, too.
Yellow onion: The diced onion builds the flavor base before you add the cabbage.
Tart apples: I love Granny Smith apples for this one. You’ll want 3 apples peeled, cored, and diced.
Bacon grease: If you’ve got some saved from breakfast, this is a great chance to use it. Butter works too, but, come on, bacon grease!
Bay leaf and whole cloves: These simmer right in the pot and pull out before serving. The cloves give it that classic warmth.
Red wine vinegar: 2 Tablespoons provide the tang that keeps your rotkohl from going full candy.
Lingonberry or red currant jam: This is the traditional sweetener, which you can find in the jam section of most grocery stores.
Brown sugar: This rounds out the sweetness nicely.
Water: Start with ½ cup, then add more as it cooks down.
Cornstarch: Whisk with the water at the end to thicken everything up.
Fresh grated horseradish: This is totally optional but I highly recommend it. Horseradish gives your rotkohl a little kick your guests will love.

How to Make Rotkohl (German Red Cabbage)

Making this bright, fresh rotkohl couldn’t be easier, and your simmering pot will do most of the work. Just follow these simple steps and you’ll be enjoying rotkohl with your favorite German dishes in no time:

Prep the vegetables. First, rinse, quarter, and core the red cabbage, then slice thinly using a mandoline. Next, slice the yellow onion thin, then core and grate the apples.
Cook the onion. Heat the bacon grease (or butter) in a large pot over medium-high heat. Add the onion and cook until it starts to brown, about 4 to 5 minutes. Stir in the sliced cabbage and cook for 2 to 3 minutes, until it starts to soften and wilt.
Build the braise and simmer. Add the grated apples, bay leaf, whole cloves, brown sugar, red wine vinegar, lingonberry jam, water, and then salt and pepper to taste. Cover with a lid, reduce the heat to low, and simmer for about 2 hours, stirring occasionally and adding more water if the pot starts to dry.
Thicken. In a separate bowl, add the cornstarch along with 2 Tablespoons of water, then mix with a whisk until smooth. Stir into the cabbage, then simmer for a few more minutes until thickened.
Finish and serve. Season with salt and pepper to taste, if needed. If you’re adding the optional grated horseradish, mix it in now and stir until everything is incorporated. Remove the bay leaf and cloves before serving warm, and enjoy!

How Long to Simmer Rotkohl

This one’s all about texture, not temperature. You’re looking for the cabbage to go from crisp to soft and almost jammy. This usually happens around the 2 hour mark when simmering on low heat. If your cabbage still has some bite after 90 minutes, give it more time. It won’t overcook easily as long as your heat stays low and you’re keeping an eye on the liquid.

Serving Suggestions

More German-Inspired Recipes

If your crew loves this rotkohl as much as mine does, you’ll be looking for more German dishes to round out your spread. I’ve got plenty of options for you here on the https://homefrontking.com/ as well as in the Hey Grill Hey App. For now, check out these popular recipes:

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Easy Rotkohl (German Red Cabbage) Recipe

Make some room for the rotkohl next to your smoked meats this weekend, then come back and drop a rating and comment below so you can tell me how yours turned out! Remember to tag @heygrillhey on Instagram and Facebook when you share photos of your spread, and subscribe to the YouTube channel for more recipes like this one!

Prep the vegetables. Rinse, quarter, and core 1 head of red cabbage, then slice thinly using a mandoline. Next, peel and core the yellow onion and apples, slice the onion, and grate the apples.

1 head red cabbage, 1 yellow onion, 3 apples
Cook the onion. Heat the bacon grease in a large pot over medium-high heat. Add the onion and cook until it starts to brown, about 4 to 5 minutes. Stir in the sliced cabbage and cook for 2 to 3 minutes, until it starts to soften and wilt.

2 Tablespoons salted butter
Build the braise and simmer. Add the grated apples, bay leaf, whole cloves, brown sugar, red wine vinegar, lingonberry jam, water, and then salt and pepper to taste. Cover with a lid, reduce the heat to low, and simmer for about 2 hours, stirring occasionally and adding more water if the pot starts to dry.

1 bay leaf, 4 whole cloves, 2 Tablespoons red wine vinegar, 2 Tablespoons lingonberry jam, 1 Tablespoons brown sugar, ½ cup water
Thicken. In a separate bowl, add the cornstarch along with 2 Tablespoons of water, then mix with a whisk until smooth. Stir into the cabbage, then simmer for a few more minutes until thickened.

1 Tablespoon cornstarch
Finish and serve. Season with salt and pepper to taste, if needed. If you’re adding the optional grated horseradish, mix it in now and stir until everything is incorporated. Remove the bay leaf and cloves before serving warm, and enjoy!

salt and pepper, fresh horseradish