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    You are in: Home / Recipes / German Rotkohl - Spiced Red Cabbage With Apples and Wine Recipe
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    German Rotkohl - Spiced Red Cabbage With Apples and Wine

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on February 07, 2010

      This is our new, favorite Rotkohl recipe! I pared the recipe down to 4 servings as I was only serving my husband and myself. This did not compromise the quality of this flavorful dish. Also had to adjust a few ingredients to what I had on hand, such as dry marjoram instead of fresh, bottled minced ginger instead of fresh, cider vinegar instead of red wine vinegar (had just ran out!). Even with these slight changes, we were thrilled with your recipe, BecR. Thank you! Randy and Cathy Myers

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    • on December 17, 2010

      My DH groaned when he found out I had made red cabbage. His German mother used to make him eat it as a kid and he didn't like it. But he had seconds of this and was disappointed that there weren't leftovers. This was really good and worth the time it took to make. It was tthe perfect partner to Schnitzel. A great mix of sweet and tart. I made it exactly as written, except I did not have an apple. Delicious.

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    • on February 25, 2010

      This was great! Made it for company who claims not to like red cabbage - she and my husband loved it. Then I realized I left out the brown sugar/maple syrup and it was delish anyway!! Vielen Dank!

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    • on November 12, 2007

      Outstanding! This is one of the best Rotkohl recipes I've tasted.

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    • on May 13, 2007

      This was really outstanding! I made this for Mother's Day 2007, served with Wiener Schnitzel and Warm Potato Salad. I halved the recipe and it made enough for 4-6 generous servings. I did find that the bacon burned a little, even though I cooked it on the lowest heat for an hour and stirred frequently. This didn't effect the flavour though. I think next time, I might add a little more water during the cooking process. After simmering for an hour, there was no excess liquid, so I just stirred in the maple syrup and reheated without bothering with the extra 30 minutes of cooking uncovered. The taste was extraordinary - sweet with a rich flavour of the port. I think next time I will probably not halve the garam masala, but that's the only small change I'd make to this fabulous recipe. Thank you!

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    • on January 06, 2007

      Excellent recipe. Made it before christmas as the spices really lent itself to this season. My dinner guests all went home with the recipe and we had the leftovers the next day. My 1 year old daughter loved it too because of the sweetness. A lovely recipe which will be used time and time again in our family.

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    • on October 10, 2005

      WOW!! Thanks so much BecR for recommending this recipe! I made everything as is using port, brown sugar and all of your optional items. What a tasty dish! I served this with Sauerbraten and garlic mashed potatoes. Mixing the cabbage along with the potatoes and gravy was a taste explosion. My whole family enjoyed this meal. Thanks for sharing!

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    • on November 06, 2011

      We really enjoyed this. I followed the recipe to a "T", using brown sugar, an apple and tiny pinch of ground cloves. I may use more Garam Masala next time. I didn't have port or maderia so I used Calvados (apple brandy). I gave it the final taste test and felt it needed a shot more of vinegar to cut the sweetness and added 1/2 t caraway seeds. I'm so glad there are leftovers! YUM! Thanks BecR! It's keeper!

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    • on May 22, 2011

      We got together with friends for a German dinner and I didn't think I'd find a Rotkohl recipe that everyone would like. The other reviews were so good, that I gave this one a try. It was a resounding success! Everyone, including the pickiest amongst us enjoyed this recipe. I used powdered ginger and marjoram instead of fresh and used the maple syrup instead of brown sugar. The combination turned out great.

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    • on February 26, 2011

      This is a wonderful recipe. I made it just as directed except I added a pear instead of an apple at the end (it was what I had). I used my precious maple syrup and was glad that I did as this is just a great cabbage dish. Thanks for sharing.

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    Nutritional Facts for German Rotkohl - Spiced Red Cabbage With Apples and Wine

    Serving Size: 1 (234 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 250.5
     
    Calories from Fat 79
    31%
    Total Fat 8.8 g
    13%
    Saturated Fat 4.3 g
    21%
    Cholesterol 9.3 mg
    3%
    Sodium 60.5 mg
    2%
    Total Carbohydrate 36.9 g
    12%
    Dietary Fiber 4.3 g
    17%
    Sugars 27.6 g
    110%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    fresh ginger

    fresh marjoram

    Detailed Nutrition Values About Nutrition Info
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