Sweet and Sour Braised Cabbage (Rotkohl)

Sweet and Sour Braised Cabbage (Rotkohl)

Estimated Time: 92 Minutes - 139 Calories

Classic, smoky and colorful combo of bacon and cabbage brings out the best from this dish which will perfectly accompany for your roast meat or poultry!


  • 4 slices applewood-smoked bacon (such as Neuske's), chopped
  • 2 cups thinly vertically sliced onion (about 1 large)
  • 3 cups chopped peeled Granny Smith apple (about 2 medium)
  • 10 cup thinly sliced red cabbage (about 2 pounds)
  • 1 cup apple cider
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 3 whole cloves
  • 1 bay leaf


  1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.

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