Braised German Red Cabbage with red cabbage, butter, balsamic vinegar, and sugar for a cozy, sweet-tangy side dish that goes with almost anything.
I always feel a little silly admitting this, but the first time I fell in love with Braised German Red Cabbage wasn’t during some big trip to Europe or at a fancy restaurant or anything grand like that. It actually happened during a totally unplanned moment on a cold weekend when I was visiting a friend who lived in this old neighborhood where the houses looked like they were leaning slightly (like they were tired of winter). We went out walking because the cabin fever had gotten to both of us, and we ended up stumbling into this tiny German café—not because we were hungry, really, but because the wind was too strong and honestly, my ears were starting to hurt.
Inside, it felt like stepping into someone’s grandmother’s dining room. Mismatched plates. A clock that ticked way too loud. A couple at the corner table quietly arguing in what sounded like German but maybe wasn’t? And the smell—oh my gosh, the smell. Warm, sweet, tangy, buttery… the kind of smell that makes your stomach growl even if you just ate.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
We ordered randomly from the menu because we had no idea what anything meant. When the food arrived, the first thing I tasted wasn’t the meat or the potatoes—it was the bright magenta pile of Braised German Red Cabbage on the side. I don’t even know why I ate it first, because as a kid I always pushed cabbage to the very edge of my plate like it was out to get me. But here I was, years later, scraping the cabbage clean off the plate like I was trying to make up for lost time.
Maybe it was the weather, maybe it was the café with its squeaky floor and strangely comforting atmosphere, or maybe it was just the right food at the right time. But that Braised German Red Cabbage stuck with me. And now every time I make this recipe, my kitchen fills with that same cozy smell, like a memory warming itself back up. It’s funny how food does that… you ever have a dish do that to you?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Braised German Red Cabbage Recipe?
Here’s the thing—Braised German Red Cabbage sounds like it should take forever, or like it requires ten spices you don’t have and probably won’t use again. But this version? It’s almost suspiciously simple. Just red cabbage, butter, sugar, vinegar, and salt and pepper. Four ingredients, if you don’t count the basics. And somehow, with barely any effort, it turns into this glossy, soft, sweet-and-sour goodness that feels like it belongs next to a big home-cooked meal—even if the rest of your dinner is just something random you pulled out of the freezer.
What gets me about this recipe is the balance. It’s sweet but not dessert-sweet, tangy but not puckery, soft but not mushy. And the color—oh, the color. That deep ruby-purple that makes you want to take photos even if you’re not the “take a picture of my food” person (I pretend I’m not… but I am).
Also, it’s incredibly forgiving. If you cook it a little longer, it becomes softer and sweeter. If you cook it a little less, it stays bright and crisp. Honestly, it’s the kind of recipe that lets you be imperfect and still get something wonderful. I love that.
Ingredient Notes:
Before we jump into this Braised German Red Cabbage recipe, let me walk you through the ingredients the way I’d explain them if we were standing in my kitchen, chopping cabbage together and laughing about how it stains everything, including your soul.
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Red cabbage: Half a head is plenty. Slice it however neatly or unevenly life allows that day.
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Butter: Gives the cabbage that mellow, rich, cozy base flavor.
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Sugar: Levels out the tang. Think of it as the peacekeeper.
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Balsamic vinegar: You can use other vinegars, but balsamic gives a depth that feels almost… moody? In a good way.
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Salt & pepper: Add these at the end so you can balance everything just right.
How To Make Braised German Red Cabbage?
Step 1: Sauté the Cabbage
Start by melting the butter in a big pot. Not the tiny pot you make ramen in—the big one. When the butter looks foamy, toss in the sliced red cabbage. Stir it around until the cabbage begins to soften and turn a deeper purple. The sound of sizzling cabbage is weirdly comforting, right?
Step 2: Add Sugar and Vinegar
Sprinkle the sugar over the cabbage like you’re trying to make confetti land evenly (it won’t, but we pretend). Then pour in the balsamic vinegar. When that smell hits your nose, you’ll know things are about to get delicious.
Step 3: Cover and Simmer
Lower the heat, cover the pot, and let the Braised German Red Cabbage simmer away for 30–45 minutes. Stir occasionally so the bottom doesn’t burn—burnt cabbage is tragically sad. You’re looking for tender, but not limp. Kind of like perfectly cooked pasta, but cabbage.
Step 4: Season and Serve
Add salt and pepper. Taste. Adjust. Taste again (the best part). The cabbage should be soft, sweet, tangy, and warm enough that you’ll want to eat it straight from the pot.
Storage Options:
This Braised German Red Cabbage somehow tastes even better the next day, which feels like a reward for your future self. Store it in an airtight container for up to 4–5 days. Reheat gently with a splash of water if needed. It also freezes surprisingly well—just thaw in the fridge, warm it up, and it’s ready to go again.
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Variations and Substitutions:
Sometimes I’m in the mood to keep things simple, and sometimes I’m feeling a little extra, and this Braised German Red Cabbage works either way.
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Add sliced apples for autumn vibes.
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Use apple cider vinegar for a sharper finish.
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Add cloves or allspice if you want it to feel like Christmas dinner.
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Throw in sliced onions for extra savouriness.
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Add a splash of red wine because, honestly, why not?
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Use olive oil instead of butter if you need it dairy-free.
What to Serve with Braised German Red Cabbage?
This dish is one of those sides that quietly makes everything else on the plate taste more interesting. Try pairing it with:
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Pork chops
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Roast chicken
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Bratwurst or smoked sausages
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Mashed potatoes
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Spaetzle
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Beef roast
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Roasted vegetables
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Sandwiches (trust me on this one)
Frequently Asked Questions:
Can I make this Braised German Red Cabbage ahead of time?
Absolutely. It actually gets better, which is one of those rare gifts in cooking.
Do I need balsamic vinegar?
You don’t, but it gives such a beautiful depth. Other vinegars work—they’re just different. Not wrong, just… different.
Does it turn mushy if I cook it too long?
It can, but even then, it still tastes great. More like cabbage jam, which honestly isn’t the worst thing in the world.
If you try this Braised German Red Cabbage recipe, I’d genuinely love to hear what memory—or mood—it brings up for you. Food has a funny way of doing that, doesn’t it?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Braised German Red Cabbage
Ingredients
Core Ingredients
- 2 tablespoons butter
- 1/2 large red cabbage sliced into 1/4-inch pieces
- 2 tablespoons sugar
- 1/4 cup balsamic vinegar
Seasoning
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Sauté the Cabbage
- Melt the butter in a large pot set over medium heat. Add the sliced red cabbage and stir to coat the cabbage evenly in the butter. Sauté for approximately 5 minutes, or until the cabbage begins to soften slightly.
Add the Sugar and Vinegar
- Sprinkle the sugar evenly over the cabbage and mix thoroughly. Pour the balsamic vinegar into the pot and bring the mixture to a gentle simmer.
Cover and Simmer Until Tender
- Reduce the heat to medium-low. Cover the pot and allow the cabbage to cook for 30–45 minutes, stirring periodically to prevent sticking. Continue simmering until the cabbage is fully tender but not mushy.
Season and Serve
- Once the cabbage has reached the desired tenderness, season with kosher salt and freshly ground black pepper. Serve warm as a side dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
