Braised Red Cabbage (German)
Braised Red Cabbage, or 'Rotkohl' in German, is a classic side dish made by slowly cooking shredded red cabbage with apples, onions, vinegar, and spices like cloves and bay leaves. It is a staple in German cuisine, particularly in the northern and central regions, and is often served alongside hearty meats like roast pork or sausages.
🍽️ Nutrition at a glance
This dish is generally low in fat and protein but provides a good source of carbohydrates, primarily from the cabbage and apples. It is rich in dietary fiber, vitamin C, and antioxidants like anthocyanins, with a typical serving containing around 100-150 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbs | 18 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sugar | 11 g |
| Sodium | 350 mg |
| Vitamin C | 45 mg |
| Vitamin K | 90 mcg |
| Vitamin A | 80 mcg |
| Folate | 45 mcg |
| Potassium | 350 mg |
| Manganese | 0.5 mg |
| Iron | 1.2 mg |
| Calcium | 50 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Rotkohl is a beloved part of traditional German holiday meals, especially Christmas, and its sweet-and-sour flavor profile is a hallmark of the cuisine. Nutritionally, the cooking process with vinegar helps preserve the cabbage's vibrant color and enhances the availability of its beneficial nutrients.
