Rotkraut (Red Cabbage): A Classic Austrian Side Dish

Red Cabbage - Rotkraut
Red Cabbage – Rotkraut

This is an old family dish that offers a wonderful combination of flavors in the cabbage. It i an ideal recipe for a crowd, especially as a side dish for a winter holiday occasion.

A savory side dish rich in Austrian-tradition with red wine, orange juice, ginger, apples and caramelized onions.
  • 1/4 cup peanut oil
  • 1 medium red onion, sliced
  • 1 cup brown sugar
  • 2 Granny Smith apples, cored and sliced
  • 1/2 cup red wine vinegar
  • 2 cups red wine
  • 2 cups orange juice
  • 1 cinnamon stick
  • 1 teaspoon dry ginger
  • Salt and freshly ground black pepper to taste
  • 4 lbs. red cabbage, cut into julienne
  1. Preheat oven to 350 degrees F.
  2. Heat a heavy casserole over medium high heat. Add peanut oil. Sauté the red onion until translucent. Sprinkle in brown sugar and cook for about 5 minutes until it starts to caramelize.
  3. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
  4. Add red cabbage and continue to cook for about 10 minutes on top of the stove.
  5. Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.