Purple Reign: The Sweet & Sour Legacy of German Red Cabbage

Before sauerkraut stole the spotlight, there was German Red Cabbage. This braised red cabbage dish is referred to as Rotkohl to some, Blaukraut to others, depending on which corner of Germany you’re dining in. This jewel-toned side dish has been simmering its way through centuries of European kitchens, pairing sweet apples with tangy vinegar and a whisper of spice. It appears in German American recipe books dating back well over a century.

Simple Recipe, Complex Flavor

German Red Cabbage is made with very simple ingredients. Its flavor is a balancing act: sweet, sour, earthy, and aromatic, with each family adding their own twist. The intense peppery flavor of red cabbage is toned down, complementing it with smoky pork and sweet apples, adding in a tang of vinegar. The cabbage, onions, brown sugar, apples, and salt pork blend to create a dish that is velvety and spiced, with hints of apple and clove. It is slow-cooked comfort with a bold personality.

So what is Salt Pork?

Simply put, salt pork is salt-cured pork. It is fatty, salty, and full of flavor. Traditionally made from the pork belly, it resembles uncut bacon, with more fat. Unlike bacon, salt pork isn’t smoked, which gives it a cleaner, meatier taste that melts beautifully into slow-cooked dishes. While it was once a pantry staple in colonial and pioneer cooking, its popularity has waned. If you can not find salt pork (or don’t want to purchase a specialty item), bacon is a completely acceptable substitute.

This traditional German side dish is perfect when paired with roast pork, sausages, or Wiener Schnitzel. Whether you’re reviving a heritage recipe or just curious about what makes this cabbage so iconic, you’re in for a delicious lesson in flavor and tradition.

Print Recipe

Red Cabbage

Course: Side Dish

Cuisine: German

Servings: 12

Ingredients

• 4 oz salt pork
• 1 small onion
• 1/2 cup water
• 1 cup vinegar
• 1/2 cup packed brown sugar
• 1 cup sugar
• 1 cup applesauce
• 2 whole cloves
• 2 heads red cabbage shredded

Instructions

• Roughly chop the salt pork and onion. Grind together until coarse.
• In a small saucepan, add pork and onion to water and simmer until soft, about 30 minutes. Add remaining ingredients, except cabbage.
• Place cabbage in a large pot, top with pork/onion mixture. Cook until cabbage is bright purple and still crisp.