Wednesday, September 9, 2015

German Rotkohl {Canning Recipe}

This is an authentic German Rotkohl recipe I received from a friend when we were living in Germany I modified to make safe for canning. If you would prefer not to can it, but just make it to serve, see my recipe here.

This is a spicy, sweet, tart cabbage dish and makes a great accompaniment to German foods such as Wiener Schnitzel or Sauerbraten. 

Gather your ingredients

Add spices to each jar

Top cabbage mixture with brine



1 head red cabbage, cored and roughly chopped
2 large tart apples, peeled and roughly chopped
1 large sweet onion, chopped
1/2 cup water
1 1/2 cups cider vinegar
1 cup sugar
1 tbls. salt
Add to each jar:
1/2 tsp. whole peppercorns
1/2 tsp. whole allspice
1/2 tsp. whole cloves

Place first 7 ingredients in a large stock pot. Cover and bring to a boil over high heat. Reduce heat to medium, and stir well. Cook approx. 5 minutes, or until cabbage is wilting but not soft.

Strain cabbage mixture from brine using a mesh colander placed over a large bowl, reserving brine.  

Add spices to each jar and top with cabbage mixture. Evenly distribute brine over cabbage in each jar, leaving 1/2-inch head-space. Wipe top of jars with vinegar, and top with rings and seals. 

Process in boiling water bath 20 minutes. Remove jars and let cool 24 hours on a kitchen towel on your counter-top.

Jars are sealed when button in the middle of the top is depressed and doesn't move.

Store in pantry up to one year. Opened jars need to be refrigerated. 

Tips: Remove spices when serving. If product is too tart for your taste, add a bit of sugar when heating to eat.

Yield:  5 pint jars



  1. Thank you so much for this recipe! I made it last night, just omitted the allspice because I didn't have any. This is exactly what I was looking for. Delish!

    1. Thanks for letting me know, I'm happy you're enjoying it.