Rating: 3 stars
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F&W editor Melanie Hansche really disliked sauerkraut growing up, but sweeter, milder "rotkohl" she could get on board with. This sweet-and-sour, traditional Bavarian braised red cabbage is always served with goose, duck, or pork. To make it, the cabbage is gently braised with tart apple, smoky bacon, orange zest, and spices. You can make the braised cabbage 1 day ahead and refrigerate it overnight; reheat on low to serve. Remove any thick, white ribs when shredding the cabbage so the dish cooks evenly.

December 2021 / January 2022


Credit: Photo by Greg Dupree / Food Styling by Torie Cox / Prop Styling by Prissy Lee

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large, heavy-bottomed saucepan over medium-high. Add onion and speck, and cook, stirring occasion- ally, until onion is softened and speck is rendered and starting to become crisp, 6 to 8 minutes. Add garlic, and cook, stir- ring constantly, until fragrant, about 1 minute.

  • Add cabbage to onion mixture, and cook, stirring occasionally, until cabbage is slightly softened and wilted, about 3 minutes. Add brown sugar, and cook, stirring often, until mixture starts to caramelize, about 2 minutes. Add apples, wine, vinegar, orange zest, caraway seeds, cinnamon stick, and juniper berries; stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until cabbage is softened, 20 to 25 minutes. Season with salt and pepper to taste. Serve warm.

Make Ahead

Cabbage can be made up to 1 day ahead and stored in an airtight container in refrigerator. Reheat in a saucepan over low just before serving.