Seasoning red cabbage is all about the trio of acidity, sweetness, and warm spices. In Austria it is called Rotkraut, in Bavaria Blaukraut. Classic additions are cloves, bay leaf, juniper berries and allspice, along with apple, onion, vinegar or red wine and a pinch of cinnamon.
Rotkraut is a classic accompaniment to roast goose, Christmas duck and roast game. Here you will find out which spices to use and in what quantities, how to remove them from the pot, and how to even make really good red cabbage from a jar in ten minutes.
Red cabbage, Rotkraut, Blaukraut: one vegetable, three names
Whether it is called Rotkohl, Rotkraut or Blaukraut: it is the same vegetable. The names are regional and are also related to its colour. The red pigment in the cabbage reacts to acid. With vinegar, wine or apple, the cabbage remains bright red; without acid, it turns more purple or bluish. So acidity is not only a matter of taste, but also colour.
The classic spices for red cabbage
| Spice | Flavour | Recommended amount per kg of cabbage | Tip |
|---|---|---|---|
| Whole cloves | sweet, pungent, slightly numbing | 3 pieces | insert into an onion |
| Bay leaf | spicy, with a hint of cinnamon and cloves | 2 leaves | cook with and remove before serving |
| Juniper berries | resinous, woody, delicately bitter | 3–4 berries | press with the back of a knife |
| Allspice | like pepper, cloves, nutmeg and cinnamon all in one | 3 berries | cook whole |
| Cinnamon | warm, sweet | ½ stick | do not overdo it |
| Salt and pepper | Base | to taste | season to taste at the end |
Cloves: less is more
Cloves provide the typical aroma of Rotkraut. They taste sweet and pungent, and biting into a clove will numb your tongue. Never throw them loosely into the pot. A tried-and-tested kitchen trick: skewer three or four cloves on a small onion, let it simmer with the cabbage and remove it before serving. You will have achieved the right amount before you can taste the cloves individually.
Bay leaf, juniper berries and allspice
Bay leaves smell of cinnamon and cloves and add depth to the cabbage. Juniper berries are traditionally used in red cabbage and sauerkraut. Press them briefly to release their aroma, and stick to three or four berries, otherwise it will become too resinous. Allspice is often underestimated: it tastes of pepper, cloves, nutmeg and cinnamon all at once and suits all cabbage dishes.
Cinnamon and the extras
A piece of cinnamon stick adds a warm finish to the cabbage. If you want to experiment, orange peel, a hint of ginger, a crushed cardamom pod, raisins or walnuts also suit red cabbage. But never use everything at once, otherwise your Rotkraut will turn into gingerbread.
The spice bag trick
Whole spices taste best but are a nuisance at the table. Put bay leaf, juniper berries, allspice and cinnamon in a spice bag or an empty tea infuser, tie it up and hang it in the cabbage. Simply fish it out after simmering.
Basic recipe: how to season Rotkraut step by step
For about 1 kg of red cabbage (a medium head):
- Cut and marinate: Quarter the cabbage, remove the core, and finely cut or shred it. Mix with a splash of vinegar or red wine, salt and a little sugar. If you have time, leave it to marinate overnight.
- Sweat: Sauté an onion in butter or lard until translucent, then lightly caramelise one tablespoon of sugar.
- Simmer: Add the cabbage and a grated or diced tart apple, then pour over a little water, juice or red wine. Add the skewered onion and the spice bag.
- Let it cook: Cover and simmer over low heat until the cabbage is tender, stirring occasionally.
- Season to taste: Remove the spices. Season with salt, pepper, vinegar and sugar until the acidity and sweetness are balanced. A spoonful of redcurrant or blackcurrant jelly will make it rounder.
Rotkraut often tastes even better reheated the next day because the spices have had time to fully infuse. Ideal when the stove is already full on a festive day.
Revive red cabbage from a jar
No time? Red cabbage from a jar becomes much better with the right spices:
- Sauté a small onion in butter, then briefly cook with half a diced apple.
- Add the red cabbage.
- Add one bay leaf, two cloves, two or three crushed juniper berries and a pinch of cinnamon.
- Simmer for ten to fifteen minutes over low heat.
- Remove the spices and season with a splash of red wine or orange juice, salt and pepper.
Typical mistakes when seasoning red cabbage
- Cloves loosely in the pot: Biting into one will numb your tongue. Always skewer them or put them in a spice bag.
- Too much cinnamon or ground spices: The cabbage will start to taste like Christmas baking. Ground spices cannot be removed, so use them sparingly and preferably towards the end.
- Too little acidity: The cabbage will taste flat and lose its red colour.
- Not simmered long enough: Whole spices need time to release their aroma.
What goes well with Rotkraut?
Goose and duck, game, roast pork and dumplings. You can find out how to season goose yourself in Seasoning goose. Recipe ideas: Duck breast with Rotkraut & redcurrant ragout, Roast venison with Rotkraut-orange salad and crispy duck leg with Rotkraut sabayon.
Frequently asked questions about seasoning red cabbage
Which spices go in red cabbage?
Classic additions are cloves, bay leaf, juniper berries, allspice and cinnamon, along with salt, pepper, sugar and an acid such as vinegar or red wine. Apple and onion are almost always included.
How many cloves do I need for one head of red cabbage?
Three cloves are enough for about 1 kg of cabbage. Skewer them on an onion so you can easily remove them before serving.
Why is vinegar added to Rotkraut?
Acidity balances the sweetness of the apple and sugar and ensures that the cabbage remains beautifully red. Without acid, it turns purple or bluish.
Can I use ground spices instead of whole spices?
Yes, but use them sparingly and preferably towards the end of the cooking time. Ground spices cannot be removed, so a pinch of clove or cinnamon is usually enough.
What is the difference between Rotkraut and Blaukraut?
None, it is the same vegetable. The name is regional and related to its colour: when cooked with acid, the cabbage remains red; without acid, it turns bluish.
