- Ninja Possible Cooker Pro (or a slow cooker, or a pot on the stove)
- Gallon-size zip-top bag (or a plastic container with a lid)
This braised German cabbage is one of the most beautiful side dishes you will ever put on your table, and it takes just a few simple ingredients. Red cabbage, a tart Granny Smith apple and onion marinate overnight in red wine, red wine vinegar and warm spices, and then everything braises until it is tender and full of flavor. In Germany it is called Rotkohl, and it is exactly what I love to serve beside rouladen or my pork sauerbraten.
What makes my version different is the overnight marinade. Instead of cooking the cabbage right away, I let it sit in the refrigerator for 12 to 24 hours so the cabbage, apple and onion soak up all of that flavor before they ever see any heat. After that it is basically dump and braise. I make it on the Braise function of the Ninja Possible Cooker Pro, but you don't need any special appliance for this recipe. A slow cooker or a pot on the stove works perfectly fine.
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And then there is the surprise ingredient. Traditionally, this dish gets lingonberries, and I could not find them anywhere local, so I ordered them from Amazon. They taste almost exactly like my homemade spiced cranberry jelly, which is what I used in all of my test batches, so you can use either one. I first made this recipe last year when I was working on my Braised Beef Rouladen, and I loved it, but I held off on sharing it until I could taste the real thing in Germany. Let me tell you, my version definitely compares, maybe even a little better if I do say so myself!
Suggested Kitchen Tools for Braised German Cabbage
- Ninja Possible Cooker Pro (or a slow cooker, or a pot on the stove)
- Long, sharp chef's knife
- Large cutting board
- Gallon-size zip-top bag (or a plastic container with a lid)
- Measuring cups and spoons
- Vegetable peeler
- Slotted spoon (for serving)
Ingredients & Substitutions
This braised red cabbage needs only a handful of ingredients, and a couple of them might seem unusual, but they come together brilliantly. Let's take a closer look at each one.
Red Cabbage
Used in Recipe: 1 head of red cabbage (some people call it purple cabbage), about 2½ to 3 pounds, which gives you 6 to 8 cups once it is sliced.
What it Does: The cabbage is the star of the dish. Sliced about ¼ inch thick, it keeps a little bit of texture through the marinade and the braise, and it gives you that spectacular deep color.
Substitutions: Red and purple cabbage are the same thing, so buy whichever one your store has labeled. If you would like finer, softer cabbage, you can shred it with the shredding blade of a food processor instead of slicing it by hand.
Granny Smith Apple
Used in Recipe: 1 Granny Smith apple, peeled and sliced.
What it Does: The apple brings sweetness and absorbs the marinade beautifully. Cabbage and apple go together so well, and even a tart Granny Smith adds a little sweetness by the time it has braised.
Substitutions: Use any apple you like; I just love the tartness of a Granny Smith. Grate it instead of slicing it for a slightly sweeter cabbage, or leave it out completely, although I really recommend it.
Yellow or Sweet Onion
Used in Recipe: 1 medium yellow or sweet onion, sliced about ¼ inch thick to match the cabbage.
What it Does: The onion melts into the cabbage as it braises and adds a savory backbone that balances the sweet and tangy flavors.
Substitutions: A yellow onion and a sweet onion both work perfectly here.
Red Wine and Red Wine Vinegar
Used in Recipe: ¾ cup of dry red wine and ¼ cup of red wine vinegar.
What it Does: Together they are the marinade and the braising liquid. They season the cabbage overnight and keep that gorgeous color bright. It does not look like much liquid, but the cabbage releases more as it marinates, and it ends up being the perfect amount for braising.
Substitutions: I use a dry Pinot Noir, which I think is the best choice for this recipe. A Merlot works as well. Stick with something dry; I have never tried a sweet wine here.
Cinnamon, Cloves and Seasonings
Used in Recipe: 1 cinnamon stick, about 6 whole cloves, 1 tablespoon of white sugar, 1 teaspoon of black pepper and 1 teaspoon of fine grind sea salt.
What it Does: This is where the warmth comes from. The cinnamon and cloves give the cabbage its traditional spiced flavor, the sugar balances the vinegar, and the salt and pepper season it all the way through. The cloves get so soft during the braise that you won't even notice them.
Substitutions: Use half of the cinnamon stick if yours is long or you want a milder flavor; I use the whole thing because I love cinnamon. Brown sugar can be used instead of white sugar, and kosher salt works in place of the sea salt.
Lingonberry Preserves or Spiced Cranberry Jelly
Used in Recipe: 4 tablespoons (¼ cup), stirred in right before braising.
What it Does: This is the surprise ingredient. It adds a sweet, fruity depth that makes this dish taste so special.
Substitutions: Lingonberries are traditional, but they can be hard to find in the US, so you may need to order them. My Spiced Cranberry Jelly and Preserves taste almost exactly like lingonberries, so either one works beautifully here. The lingonberry preserves are a little sweeter, and I personally prefer the spiced cranberry jelly in this recipe.
How to Make Braised German Cabbage
This braised German cabbage takes about 20 minutes of hands-on prep, an overnight rest in the refrigerator and 2 hours of braising. Here is everything you need to know!
Quarter and Core the Cabbage
Before you start, peel the Granny Smith apple, measure out ¾ cup of dry red wine and ¼ cup of red wine vinegar, and measure 1 tablespoon of sugar, 1 teaspoon of black pepper, 1 teaspoon of salt and about 6 whole cloves. Have your cinnamon stick ready, and open a gallon-size zip-top bag so you can load the cabbage as you slice. Then peel off a few of the outer leaves of the red cabbage.
With a long, sharp knife, cut straight down through the middle of the cabbage. Make sure your knife is sized correctly for the job, because we want to go straight down and through the whole head in one cut. Take off a few more of the outer leaves until you get down to the nice-looking ones. Put the flat side down for stability, cut straight down again to make quarters, and then cut the stem out of each quarter.
Slice the Cabbage
Slice each quarter about ¼ inch thick. When you get down to the part where the piece is not very stable anymore, turn it over so it sits flat and keep slicing. You always want your food to be stable on the cutting board. If your knife is not long enough to get all the way through, cut the quarter in half so you have shorter edges to work with. As you go, load the sliced cabbage right into the bag.
Quick Tip
I don't recommend the shredding blade on a food processor for this recipe. Even on the coarse shred, the cabbage turns out too fine. Slicing by hand gives the cabbage more texture, and you have less to clean up. If you prefer finer, softer cabbage, the food processor is perfectly fine.
Slice the Onion and Apple
Slice the onion to the same width, about ¼ inch, and add it to the bag. Then slice the peeled apple and add it to the bag as well. You can grate the apple instead if you want; grating exposes more surface area, so it gives you a little more sweetness. I like the slices because of the texture and because they absorb the marinade so nicely.
Add the Marinade and Spices
Pour in the red wine vinegar and the red wine. Add the cinnamon stick, then sprinkle the sugar, black pepper, salt and cloves over the cabbage.
Mix and Marinate Overnight
Seal the bag and mix everything around so the seasonings are spread through, then press out as much of the air as you can before you close it. If you would rather use a plastic container with a lid, that works too.
Put the bag in the refrigerator for 12 to 24 hours. Overnight is what I recommend. As it sits, the cabbage releases more liquid, so don't worry when you see more in the bag the next day. That is exactly what should happen.
Quick Tip
The marinade looks like a small amount of liquid, and that is on purpose. It is enough to marinate the cabbage, apple and onion, and once the cabbage releases its own juices, it is the perfect amount for braising. If you would rather work with more liquid, you can triple the marinade.
Add the Preserves
Pour everything from the bag into the pot of the Possible Cooker Pro, every bit of it, including all of the juices. Add 4 tablespoons (¼ cup) of lingonberry preserves or spiced cranberry jelly and give it a toss with tongs so it is mixed through.
Braise for 2 Hours and Taste
Put the lid on with the steam hole toward the back. Turn the Possible Cooker Pro on, go to the Braise function and press Start. There is no temperature control on Braise, so you don't need to worry about high or low. It defaults to 6 hours; set the time to 2 hours. You don't have to press Start again, it adjusts automatically.
When the 2 hours are up, take out a little bit of the cabbage and taste it for texture and for salt and pepper. In my test batches I have never needed any extra salt or pepper, but that is a personal decision. If you like your cabbage a little softer, let it braise longer.
Remove the Cinnamon Stick and Serve
Before serving, take out the cinnamon stick. Use a slotted spoon to lift the cabbage into your serving dish so the juices stay behind in the pot.
Braised German Cabbage
Equipment
- Ninja Possible Cooker Pro (or a slow cooker, or a pot on the stove)
- Gallon-size zip-top bag (or a plastic container with a lid)
Ingredients
Cabbage and Marinade
- 1 head red cabbage also called purple cabbage; about 2½ to 3 pounds, 6 to 8 cups once sliced
- 1 Granny Smith apple or any apple you like; peeled and sliced or grated
- 1 medium yellow or sweet onion sliced about ¼ inch thick
- ¼ cup red wine vinegar
- ¾ cup dry red wine I use Pinot Noir; Merlot also works
- 1 cinnamon stick use half if yours is long and you want less cinnamon
- 1 tablespoon white sugar or brown sugar
- 1 teaspoon black pepper
- 1 teaspoon fine grind sea salt or kosher salt
- 6 whole cloves about 6
For Braising
- 4 tablespoon lingonberry preserves or spiced cranberry jelly ¼ cup; homemade cranberry preserves also work
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Instructions
- Peel off a few of the outer leaves of the cabbage. With a long, sharp knife, cut straight down through the middle of the head. Remove a few more outer leaves until you get down to the nice-looking ones. Set each half flat side down for stability and cut straight down again to make quarters, then cut the stem out of each quarter.1 head red cabbage
- Slice each quarter about ¼ inch thick. When a piece starts to get unstable, turn it over so it sits flat and keep slicing. As you go, load the sliced cabbage into a gallon-size zip-top bag. You should have 6 to 8 cups.
- Slice the onion about ¼ inch thick and add it to the bag. Peel the apple, then slice it (or grate it, if you prefer) and add it to the bag.1 medium yellow or sweet onion, 1 Granny Smith apple
- Pour in ¼ cup of red wine vinegar and ¾ cup of dry red wine. Add the cinnamon stick, 1 tablespoon of sugar, 1 teaspoon of black pepper, 1 teaspoon of salt and about 6 whole cloves. Seal the bag and mix everything around so the seasonings are spread through the cabbage.¼ cup red wine vinegar, ¾ cup dry red wine, 1 tbsp white sugar, 1 tsp black pepper, 1 tsp fine grind sea salt, 6 whole cloves, 1 cinnamon stick
- Refrigerate for 12 to 24 hours. The cabbage will release more liquid as it marinates, which is exactly what you want.
- Pour everything from the bag, including all of the juices, into the pot of the Ninja Possible Cooker Pro. Add 4 tablespoons (¼ cup) of lingonberry preserves or spiced cranberry jelly and toss to combine.4 tbsp lingonberry preserves or spiced cranberry jelly
- Put the lid on with the steam hole toward the back. Turn the Possible Cooker Pro on, select the Braise function and press Start. There is no temperature setting on Braise. It defaults to 6 hours; change the time to 2 hours. You do not need to press Start again.
- When the 2 hours are up, take out a little cabbage and taste it for texture and for salt and pepper. Braise a little longer if you like your cabbage softer, and add salt and pepper only if you think it needs it. Remove the cinnamon stick and serve the cabbage without the juices.
Notes
• Slice the cabbage by hand rather than with the shredding blade on a food processor. Even the coarse shred comes out too fine, and slicing by hand gives the cabbage more texture. If you want finer, softer cabbage, the food processor is perfectly fine. COOKING TIPS
• At 2 hours the cabbage is tender with a little texture left. Check it and braise longer if you like it softer. PRESERVES TIPS
• Lingonberries are the traditional choice. They can be hard to find in the US, so I ordered an imported jar from Amazon.
• My spiced cranberry jelly tastes almost exactly like lingonberry preserves, and it is what I used in all of my test batches. It is a little less sweet than the lingonberry preserves and it is my personal favorite here. STORAGE
• Refrigerator: Store the cabbage with its juices and the cinnamon stick in an airtight container for up to 5 days.
• Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Warm in a covered pot on the stovetop over medium-low heat, stirring now and then, until heated through. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Alternate Cooking Instructions
- Slow cooker on High or Low: Marinate the cabbage exactly the same way, then add everything from the bag and the preserves to your slow cooker. Cook on High or Low with the lid on, adjusting your time to your cooker, and check the cabbage for texture until it is as tender as you like.
- Stovetop: Add the marinated cabbage, all of its juices and the preserves to a large pot, cover it and simmer gently on the stove, checking the texture until it is tender. It turns out perfectly fine this way too.
Storage & Reheating Instructions
How to Store Leftover Braised German Cabbage
This recipe makes plenty, so you will likely have leftovers. Let the cabbage cool before storing it.
- Refrigerator: Store the cabbage with its juices and the cinnamon stick in an airtight container for up to 5 days.
- Freezer: Spoon the cooled cabbage and some of its juices into a freezer-safe container or freezer bag. Freeze for up to 3 months, and thaw overnight in the refrigerator.
Quick Tip
When I store this cabbage, I leave the cinnamon stick and the juices right in the container with it so it keeps all of that flavor. Just remember to take the cinnamon stick out and leave the juices behind when you serve it.
How to Reheat Braised German Cabbage
- Stovetop: Warm the cabbage with a little of its juices in a covered pot over medium-low heat for 5 to 10 minutes, stirring now and then, until heated through.
- Possible Cooker Pro: Add the cabbage and a little of its juices to the pot, set it to Sear/Sauté on Low and stir now and then for 5 to 10 minutes, until heated through.
- Microwave: Place a serving in a covered microwave-safe bowl and heat for 1 to 2 minutes, stirring halfway through.
Frequently Asked Questions
For this braised German cabbage, I slice red cabbage, an apple and an onion, marinate them overnight in red wine, red wine vinegar, sugar, salt, pepper, a cinnamon stick and whole cloves, and then braise everything with a spoonful of lingonberry preserves or spiced cranberry jelly. In Germany it is called Rotkohl, and when I tasted it there, this version definitely compared.
You can, but I don't recommend it. The shredding blade makes the cabbage too fine, even on the coarse shred. Slicing by hand to about ¼ inch gives you more texture. If you prefer finer, softer cabbage, the food processor is perfectly fine.
Marinate it in the refrigerator for 12 to 24 hours. Overnight is what I recommend, and you can go the full 24 hours if you need to. The cabbage will release more liquid while it sits, which is exactly what you want.
Lingonberries are traditional, but they can be hard to find in the US. I ended up ordering them from Amazon. My spiced cranberry jelly or homemade cranberry preserves taste almost exactly the same, and the spiced cranberry jelly is what I used in all of my test batches. Use 4 tablespoons of whichever one you choose.
I use a dry Pinot Noir, and I think it is the best choice for this recipe. A Merlot would work as well. Stick with a dry red wine; I have never tried a sweet one in this recipe.
No, don't worry about the cloves. There are only about 6 of them, and they get so soft during the braise that you can't even tell when you bite into one. Do take the cinnamon stick out before serving, though.
Variations
- Grated apple: Grate the apple instead of slicing it. Grating exposes more surface area, so the cabbage comes out a little sweeter.
- Two apples: Grate one apple into the marinade, then slice a second apple and add it right before you braise.
- Merlot instead of Pinot Noir: Any dry red wine works here, and a Merlot is a good choice.
- Brown sugar: Use 1 tablespoon of brown sugar in place of the white sugar.
- Milder cinnamon: Use half of the cinnamon stick if you want just a hint of cinnamon.
- Lingonberry or cranberry: Try it once with lingonberry preserves and once with spiced cranberry jelly and see which you prefer. The lingonberry is a little sweeter.
What to Serve With Braised German Cabbage
I served this braised German cabbage with my Pork Sauerbraten, and the two go together so perfectly.
More Possible Cooker Pro Favorites
If you love your Possible Cooker Pro as much as I do, here are a few more of my favorite recipes to make in it. From braised corned beef and cabbage to a big pot of pozole and even a loaf of homemade bread, it can do so much more than you might think. I hope you find a new favorite!
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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