German Red Cabbage

Back in the days before imported fresh produce from warmer climates became available year-round in every supermarket, cabbage played an important role in German cooking. Properly stored in a cool place, a head of cabbage keeps for months, and it was one of the only vegetables that Germans ate during the long winter months. 

White cabbage (often called green cabbage) is used for everyday dishes such as soups, stews and stuffing, as well as for sauerkraut. It's often associated with poor people's cooking or survival food during wartime shortages in Germany. Red cabbage is quite different in the way it's used in German cuisine. It is mainly braised and served as a side dish together with potato dumplings to accompany pork roast or sauerbraten, marinated and braised beef that is traditionally served for Sunday lunch. Braised red cabbage is also the ubiquitous side dish for festive holiday meals such as stuffed goose, turkey or duck. In the fall, braised red cabbage is served with game like boar and venison.

Germany has highly diverse regional cuisines, but braised red cabbage is one of the few traditional dishes that are prepared almost exactly the same way all over Germany (although it has different names—in Bavaria it is called Blaukraut or "blue cabbage" whereas in the rest of Germany, it it called Rotkohl or Rotkraut, "red cabbage"). Vinegar is added for flavor and to help the cabbage maintain its bright color. Some recipes also call for finely diced or shredded tart apples. For a fruity touch, red currant jelly or loganberry preserves are stirred into the dish at the end of the preparation process.