Authentic German Red Cabbage with Apple and Crispy Bacon: A Flavorful Winter Side Dish

Are you searching for a truly delightful and straightforward side dish to warm your soul on chilly days? Look no further! This German Red Cabbage with Apple and Crispy Bacon is an absolute must-try. The harmonious blend of sweet, tender apples, vibrantly spiced red cabbage, and savory, crispy bacon creates a symphony of flavors that will impress everyone at your table.

Beyond its incredible taste, this dish is wonderfully versatile. It pairs magnificently with a wide array of main courses, from roasted meats and hearty stews to simple potato dishes. Its rich flavor and comforting warmth make it an ideal accompaniment for any festive dinner, holiday meal, or even a cozy weeknight supper. The ease of preparation, combined with its crowd-pleasing appeal, firmly establishes it as one of my perennial winter favorites.

Why You’ll Love This Easy German Red Cabbage Recipe with Bacon

There’s something inherently comforting about a generous serving of braised red cabbage, especially as the temperatures drop. I’ve always had a special affection for it, and a plate full of this vibrant vegetable, often paired with creamy mashed potatoes, never fails to bring a smile to my face.

While my blog features other beloved red cabbage recipes, such as old-fashioned red cabbage with apples and balsamic and a convenient slow cooker red cabbage version, this particular rendition with crispy bacon has quickly ascended to the top of my list. What makes this recipe truly stand out is its remarkable simplicity coupled with an explosion of flavor.

The magic happens when the naturally sweet and earthy notes of the cabbage mingle with the tang of apple cider vinegar, the gentle sweetness of apples, and the irresistible saltiness and crunch of bacon. This combination creates a depth of flavor that is both traditional and uniquely satisfying. It’s the perfect companion to classic German dishes like bratwurst, schnitzel, or a robust pot roast. It also complements everyday favorites like juicy meatballs or tender pork tenderloin beautifully. And the best part? Despite its complex taste, this German red cabbage with bacon is surprisingly easy to make, even for novice cooks.

A Brief History of Rotkohl (German Red Cabbage)

Red cabbage, known as “Rotkohl” or “Blaukraut” in Germany, is a staple side dish with deep roots in Central European cuisine. It’s especially popular during the autumn and winter months, making frequent appearances at holiday tables, particularly alongside Christmas and New Year’s feasts. Traditionally, it’s slow-cooked with apples, onions, vinegar, and various spices, giving it a characteristic sweet and sour profile.

The addition of vinegar and apples not only enhances the flavor but also helps to preserve the cabbage’s striking purple hue. Over the centuries, regional variations have emerged, but the core elements of a perfectly braised, flavorful red cabbage remain consistent. Our recipe takes this beloved classic and elevates it with the delightful texture and smoky flavor of crispy bacon, adding a modern twist to a timeless favorite.

Mastering the Flavor Profile: Ingredients Explained

To achieve the perfect German Red Cabbage with Apples and Crispy Bacon, selecting quality ingredients is key. Here’s a breakdown of what you’ll need and why each component is vital:

• Red Cabbage: The star of the show! While you can certainly buy a whole head and thinly shred it yourself, opting for pre-chopped red cabbage from your grocery store is a fantastic time-saver, especially for busy weeknights. Look for firm, vibrant heads if shredding yourself.
• Apples: Apples are crucial for balancing the flavors, adding natural sweetness and a slight tartness that complements the cabbage beautifully. Varieties like Honeycrisp, Jonagold, Pink Lady, or Braeburn are excellent choices as they hold up well during cooking while also softening to impart their flavor.
• Bacon: Crispy bacon bits add an irresistible salty, smoky depth and a wonderful textural contrast. Don’t discard the rendered bacon fat; a spoonful stirred back into the cabbage enhances the savory notes significantly.
• Red Onion: Sautéed red onion forms the aromatic base of this dish, providing a sweet and pungent foundation.
• Apple Cider Vinegar: This ingredient is essential for that signature sweet and sour German flavor. It brightens the dish and helps maintain the cabbage’s beautiful color. If you don’t have apple cider vinegar, white wine vinegar or even a good quality red wine vinegar can be used as a substitute, though apple cider vinegar offers the best flavor profile for this recipe.
• Dark Brown Sugar: Adds a rich, molasses-like sweetness that perfectly balances the acidity of the vinegar and apples. You can adjust the amount to your preferred sweetness level.
• Spices: Cinnamon, nutmeg, and allspice are traditional in German red cabbage recipes. They impart a warm, aromatic, and slightly festive flavor that is incredibly comforting. Don’t skip these! Salt and pepper, of course, are for seasoning to taste.

Simple Steps to Perfection: Preparation Guide

Creating this delicious German red cabbage is surprisingly straightforward. Follow these steps for a perfect side dish every time:

1. Start with Aromatics: Melt the butter in a large frying pan or Dutch oven over medium heat. Add the finely chopped red onion and sauté it gently for 3-4 minutes until it becomes beautifully translucent and soft. This step builds the foundational flavor.
2. Sweet and Sour Base: Pour in the apple cider vinegar and stir in the dark brown sugar. Continue stirring until the sugar has completely dissolved, creating a rich, tangy, and sweet liquid base for the cabbage.
3. Combine and Simmer: Add the thinly shredded red cabbage and the diced apple cubes to the pan. Season generously with ground cinnamon, nutmeg, allspice, salt, and pepper. Stir everything well to ensure the cabbage and apples are evenly coated with the flavorful liquid and spices. Bring the mixture to a gentle boil.
4. Slow Cooking for Flavor: Once boiling, reduce the heat to low, cover the pan with a lid, and let the red cabbage simmer for at least 1 hour. This slow braising allows the flavors to meld beautifully and the cabbage to become tender. Stir occasionally to prevent sticking and ensure even cooking. If the cabbage seems to be drying out, add a tablespoon or two of water or apple juice.
5. Crispy Bacon Perfection: While the cabbage is simmering, fry your bacon (bacon bits or strips diced) in a separate frying pan until it’s wonderfully crispy. Remove the bacon and drain it on kitchen paper to absorb excess fat. Crucially, save about two tablespoons of the rendered bacon fat. Stir this flavorful fat into the red cabbage for an extra layer of savory depth. You can discard the remaining fat.
6. Serve with a Flourish: Once the red cabbage is tender and flavorful, spoon it into a beautiful serving bowl. Sprinkle the reserved crispy bacon bits generously over the top just before serving. The contrast between the soft cabbage and crunchy bacon is divine!

Tips for Success:

• Cabbage Prep: If you’re cutting a whole head of red cabbage, slice it very thinly. A mandoline can be incredibly helpful for achieving uniform thin strips.
• Adjusting Sweetness/Tartness: Taste the cabbage towards the end of the cooking time. If you prefer it sweeter, add a little more brown sugar. If you like it tangier, a splash more apple cider vinegar will do the trick.
• Don’t Rush It: The long simmer is what makes this dish so good. It allows the cabbage to soften and absorb all the wonderful flavors.
• Make Ahead: This dish tastes even better the next day! Prepare it in advance for easier meal planning.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Andréa

Serving Suggestions and Creative Variations

This German Red Cabbage with Apples and Crispy Bacon is incredibly versatile and can elevate almost any meal. Traditionally, it’s served with classic German fare, but don’t limit yourself!

Perfect Pairings:

• Roasted Meats: Excellent with roasted pork loin, beef brisket, or even a classic turkey at Thanksgiving.
• Sausages: Pairs wonderfully with German sausages like bratwurst or knockwurst, but also with simple grilled sausages.
• Potatoes: A classic combination with mashed potatoes, boiled potatoes, or crispy roasted potatoes.
• Game Meats: The rich, sweet, and sour notes complement venison or duck beautifully.
• Vegetarian Options: Serve alongside pan-seseared tofu, tempeh, or a hearty mushroom ragout for a satisfying vegetarian meal.

Creative Variations:

• Wine Infusion: For a deeper flavor, replace half of the apple cider vinegar with dry red wine during the simmering process.
• Spice It Up: Add a pinch of ground cloves or bay leaves to the simmering cabbage for an even more complex aromatic profile.
• Sweeter Cabbage: If you prefer a sweeter profile, increase the brown sugar to ¾ cup or add a tablespoon of apple butter.
• Vegetarian/Vegan Option: Omit the bacon and use olive oil instead of butter. For a smoky flavor, add a pinch of smoked paprika or liquid smoke.
• Pear Instead of Apple: Try using firm pears like Bosc or Anjou for a slightly different sweet note.
• Quick Cooker Method: While slow simmering develops the best flavor, you can adapt this to an Instant Pot or slow cooker. For Instant Pot, cook on high pressure for 15-20 minutes. For a slow cooker, cook on low for 4-6 hours or high for 2-3 hours.

Storage and Reheating Tips

One of the many benefits of this German red cabbage recipe is how well it stores and reheats. In fact, many believe it tastes even better the next day as the flavors have more time to meld and deepen.

• Cooling: Always ensure the red cabbage is cooled completely before storing to prevent bacterial growth. Spread it out on a plate or shallow container to speed up the cooling process.
• Refrigerator: Transfer the cooled red cabbage to an airtight container. It will keep beautifully in the refrigerator for 2-3 days.
• Freezer: For longer storage, this dish freezes exceptionally well. Place the cooled red cabbage in freezer-safe bags or airtight containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  • Stovetop: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or apple juice if it seems too dry.
  • Microwave: For individual portions, microwave on medium power, stirring every minute, until hot.

Nutritional Benefits of Red Cabbage

Beyond being delicious, red cabbage is also packed with nutritional benefits, making this a wholesome addition to your diet:

• Rich in Vitamins: It’s an excellent source of Vitamin C, K, and B6. Vitamin C is a powerful antioxidant, while Vitamin K is essential for blood clotting and bone health.
• Antioxidants: The vibrant purple color comes from anthocyanins, powerful antioxidants that may help reduce inflammation and protect against various diseases.
• Fiber Powerhouse: Red cabbage is high in dietary fiber, which aids digestion, promotes gut health, and can help with satiety.
• Low in Calories: Despite its rich flavor, red cabbage is relatively low in calories, making it a healthy choice for a side dish.

Incorporating this flavorful side into your meals not only delights the taste buds but also provides a boost of essential nutrients.

More Delicious Side Dishes to Explore

If you loved this comforting German red cabbage, you’re in for a treat! Here are a few more of my favorite side dish recipes that are perfect for complementing any meal: