Rotkohl: Sweet, Tangy, and Glossy With Beer and Apple — The Essential German Side

Rotkohl is the quiet hero of any Bavarian plate — jewel-toned red cabbage, slow-braised until tender in a rich balance of vinegar, apple, and spice.

This version gets an extra depth charge from beer, which adds malty roundness and enhances the natural sweetness.

It’s the perfect partner for pork, sausages, or Sauerbraten — hearty enough to stand up to roast, yet bright enough to cut through the richness.

Ingredients (Serves 4–6)

• 1 medium red cabbage (about 2 lbs), thinly sliced
• 1 large apple, peeled and grated or finely chopped (tart or sweet – your choice)
• 1 medium red onion, sliced
• 2 tbsp oil, butter, or bacon fat
• ½ cup dark beer (Dunkel, Märzen, or Bock)
• ¼ cup apple cider vinegar
• 1–2 tbsp sugar (adjust to taste)
• ½ tsp salt
• ¼ tsp ground cloves or allspice (optional)
• 2 bay leaves
• Black pepper to taste
• Optional: splash of red currant jelly or a spoon of mustard for extra body

Instructions

Step 1: Sauté the Aromatics

1. In a large Dutch oven or braising pot, heat fat over medium heat.
2. Add onion and cook until soft and translucent, about 5 minutes.
3. Stir in the apple and cook for another 2–3 minutes until just softened.

Step 2: Braise the Cabbage

1. Add sliced red cabbage and toss to coat in the aromatics.
2. Pour in beer and vinegar. Add sugar, salt, pepper, bay leaves, and optional spices.
3. Cover and simmer gently over low heat for 45–60 minutes, stirring occasionally, until cabbage is tender and deep purple.

Step 3: Finish and Adjust

1. Taste and adjust seasoning — add more sugar for sweetness, or vinegar for bite.
2. If too watery, simmer uncovered for a few extra minutes to reduce.
3. Discard bay leaves. Serve hot or warm.

Flavor Variations

• Add a cinnamon stick or star anise for warming spice
• Use red wine instead of beer for a wine-forward version
• For a richer finish, stir in a spoon of butter before serving
• Toss in diced bacon or smoked sausage to make it a main

Beer Pairing

In the Pot

• Dunkel, Märzen, or Bock for malt richness and color
• Avoid hop-forward beers — they clash with the vinegar

In Your Glass

• Same as in the pot, or a Vienna lager to balance acidity
• Light wheat beer works too if you’re serving pork or sausage
• Try a cherry lambic for a bold, fruit-acid match

Final Thoughts

Rotkohl isn’t just a side — it’s a color bomb, a sweet-sour contrast, and the secret that ties a German plate together. When braised with apple, vinegar, and beer, it becomes more than cabbage. It becomes the tangy foil your rich meats crave.

Serve it hot, with a stein in hand and pork on the plate. 🥬🍏🍺🔥

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