How to Make Red Cabbage Sauerkraut (Rotkraut)

When I posted this recipe on YouTube I called it Sauerkraut. That was what I was told by my half German mom. I guess there was a loss in translation. Turns out when you use red cabbage this is called Rotkraut. The apples that are included in this recipe give it a special flavor and balance the acidity of the vinegar very nicely. Here is what you are going to need for this:

Red Cabbage Sauerkraut with Apples

Ingredients:

• 1 small red cabbage (or ½ large), finely chopped
• 2 red apples, peeled and chopped
• 1 teaspoon sugar
• 1 cup water
• White vinegar (enough to cover)
• Salt, to taste
• Black peppercorns, to taste
• Vegetable oil

Instructions:

1. Heat the Pot:
   • Heat a heavy pot over medium heat.
   • Add a splash of vegetable oil and allow it to heat up.
2. Cook the Cabbage and Apples:
   • Add the finely chopped red cabbage and the peeled, chopped apples to the pot.
   • Cook, stirring occasionally, until the cabbage is lightly browned.
3. Add the Sugar:
   • Sprinkle 1 teaspoon of sugar over the cabbage and apple mixture.
   • Mix well to combine.
4. Add Water and Vinegar:
   • Pour in 1 cup of water.
   • Add enough white vinegar to cover the mixture.
5. Season:
   • Add black peppercorns and season with salt to taste.
6. Simmer:
   • Bring the mixture to a boil.
   • Lower the heat, cover the pot, and let it simmer for 30 to 40 minutes, until the cabbage is cooked through and tender.
7. Serve:
   • Once the cabbage is cooked, serve hot as a delicious side dish.

Enjoy your flavorful braised red cabbage with apples!

Print the Rotkraut Recipe Here