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



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  4. 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.

  5. I had several cabbage heads from our garden so we wanted a German cabbage recipe that we could canned and enjoy today and in the next months. It was easy sine we canned our crop from our garden. This recipe is a keeper will go in my ball canning book for future use. Thank you

  6. Is it hard to remove the whole spice? Do they mix throughout processing? Could ground be used instead of whole?

    1. You can put the pickling spice in a cloth spice bag so it is not mixed in with the brine. It is not hard to remove at all however, but if you prefer to try it with ground that would be fine. Thanks for asking.