Sweet and Sour Braised Cabbage (Rotkohl)

Sweet and Sour Braised Cabbage (Rotkohl) Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
This colorful combination, developed by Food Editor Ann Taylor Pittman, is a tasty accompaniment for roast meats or poultry. Although traditional versions don't use bacon, we love the smoky flavor it adds. For a more classic rendition, omit the bacon and use one tablespoon butter or schmaltz (rendered fat).


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 139
Caloriesfromfat 25 %
Fat 3.9 g
Satfat 1.7 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 3.1 g
Carbohydrate 24.4 g
Fiber 3.4 g
Cholesterol 7 mg
Iron 1.1 mg
Sodium 399 mg
Calcium 61 mg


4 slices applewood-smoked bacon (such as Neuske's), chopped
2 cups thinly vertically sliced onion (about 1 large)
3 cups chopped peeled Granny Smith apple (about 2 medium)
10 cup thinly sliced red cabbage (about 2 pounds)
1 cup apple cider
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
3 whole cloves
1 bay leaf


1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.

Ann Taylor Pittman,

Cooking Light

December 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note