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Braised Red Cabbage with Apples (Apfelrotkohl)

When the weather starts to cool off, it's time for braised red cabbage. This German staple gets its flavor from a red currant jelly, white wine vinegar, red wine and Granny Smith apples. The trick is to get the flavor profile neither too sweet, too tangy or too anything. And this recipe is just that. Perfectly balanced.
Servings 8
Author The Cowgirl Gourmet received this recipe from Chef Hinnerk Von Bargen, CIA Associate Professor


  • 2 pounds red cabbage sliced very thinly
  • 2 ounces duck fat goose fat or lard (this is going to give it a much richer flavor than just oil, but olive oil is fine)
  • 1 onion sliced
  • 1/4 cup red currant jelly
  • 1 cup red wine
  • 1/4 cup white wine vinegar
  • 2 cups chicken stock I use vegetable stock
  • 2 Granny Smith apples
  • Kosher salt sugar, freshly ground black pepper, to taste