How to Sauté Red Cabbage - A Classic German Recipe (2024)

Learn to sauté red cabbage in the traditional German style. In this post I share the method and recipe from my mom who made it regularly as I was growing up. I’m happy to share our family recipe with you.

Serve with: Spaetzle, Grilled Pork Chops and German Cucumber Salad

Recipe for German Style Red Cabbage

Here is my mom’s recipe for sautéed red cabbage for you to enjoy and pass on to your children.

The Benefits of Cabbage

Cabbage, whether red or green has been an important staple in the diets of the working class for eons. And with good reason. It’s versatile, affordable, nutritious and can be stored for a very long time.

The intense color and its place in the cruciferous family of vegetables (broccoli, cauliflower, Brussels sprouts, kale, and bok choy) is a clue that this often overlooked veggie is good for our health. Cancer fighting antioxidants, Vitamin C, Vitamin A, Vitamin K, fibre, calcium, iron, potassium and manganese are just some of the benefits you’ll get with red cabbage. And yes, that color does make it more beneficial than green cabbage. Read more about the health benefits of red cabbage, google Registered Dietitian Leslie Beck.

What to Serve with Red Cabbage

This red cabbage has a hardy, peppery and slightly acidic (a little like red wine) flavor. It pairs well with hardy, flavorful dishes.

In our German household we served red cabbage with all the classics – schnitzel, bratwurst, pork roast, Sauerbraten (marinated beef roast), Salisbury steak (Frikadellen), rouladen, etc. On the side we had either boiled potatoes, mashed potatoes or spaetzle. If we were lucky, we’d also have my favorite cucumber salad or some other side salad.

Braised red cabbage is also excellent with wild game. I’ve tried it with venison, goose and duck but this cabbage is robust enough to go with just about any wild game.

I also love it with fried eggs. In fact, I always make a little extra so I can have fried eggs and red cabbage for lunch the next day.

Why Does Red Cabbage Turn Blue?

It’s the anthocyanins, those desirable flavonoids with antioxidant effects, that give red cabbage its red/blue/purple appearance. These pigments are water soluble and sensitive to pH changes. So, when we sauté red cabbage in water and vinegar we create chaos!

Red cabbage and vinegar (acid) will cause more of a red color. The longer you cook the cabbage, the more acid evaporates and the darker and bluer the cabbage will become. Longer cooking will also make it sweeter and more tender. If you want some of that red color back, try adding acid at the end of cooking.

Have you ever tried sautéed red cabbage? What are favorite dinners that take you down memory lane?

I’d love to hear from you, leave a comment below or reach me on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.