German Sweet and Sour Braised Red Cabbage Recipe

This sweet and sour cabbage is a vibrant tangle of red cabbage, with the sweetness of brown sugar, and a tangy bite of vinegar. It’s the perfect harmony between sweet and tart, tender, and crisp and goes with so many dishes. Vegan and gluten-free!

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I’m not a huge cabbage fan. I love a good slaw but in general cooked cabbage doesn’t do much for me.

There are a couple exceptions to that rule. One is this Jamaican curried cabbage and the other is this recipe for sweet-sour red cabbage. I learned this recipe from Chef Cindy Pawlcyn when I was her Sous Chef at Mustard’s Grill in Napa Valley. She always had the knack for turning something ordinary into something special.

I’ll never forget my early days as a chef at Mustard’s Grill. The hustle of the kitchen, heady aroma of the smoker and wood-fired grill, the pressure of hundreds of orders coming in at once… it was equal parts exhilarating and terrifying.

One of the most profound lessons I learned wasn’t about fancy techniques or Michelin-star ingredients. It came from a humble side dish: German Sweet and Sour Cabbage.

This recipe for German Sweet and Sour Cabbage holds a special place in my heart. It reminds me that cooking isn’t just about following instructions; it’s about understanding the interplay of flavors and textures. And that’s exactly what I want to share with you—the skills and confidence to trust your instincts in the kitchen.

My hope is that by sharing recipes like this simple side dish, I can help you become a happier and more confident cook. Because the magic of the kitchen isn’t limited to Michelin-star restaurants—it’s waiting for you right in your own home.

The Keys to Perfect German Sweet and Sour Cabbage

• Balance the Flavors: Experiment with different sweeteners (sugar, honey, maple syrup) and vinegars (white vinegar, white wine, balsamic vinegar) to find your perfect balance of sweet and sour.
• Get Creative with Spices: Add warmth and depth. A great addition would be spices like cloves, caraway seeds, or a touch of allspice.
• Enhance with Fruit: Sweet apple or pears are a great way to add sweetness and textural contrast.
• Customize to Taste: This dish is highly adaptable – adjust the ingredients and ratios to perfectly suit your preferences. If you like heat, for example, add a large pinch of red pepper flakes.
• Don’t Forget the Fat: Adding a little bit of butter, crunchy bacon, or bacon grease is the best way to add richness and helps the cabbage caramelize beautifully.

Ingredients

See recipe card for exact amounts.

• Olive oil or butter, but then it would no longer be vegan.
• Red onion and garlic makes a dish that is both comforting and sophisticated.
• Red cabbage. Green cabbage or Napa cabbage works but the color of red cabbage is way more beautiful.
• Apple cider vinegar. The acidity and sour flavor balances out the sweetness but also cuts through the rich meats it is normally served with.
• Brown sugar. The sweetness adds delightful complexity.
• Cumin seeds. Add an unexpected twist of something special.
• Kosher salt. I always use Morton kosher salt unless otherwise specified.
• Black pepper. Freshly ground black pepper is best.

✨Love German food? Try my Authentic German Goulash Soup Recipe.✨

How To Make This Recipe

step one

Sauté onions and garlic. The first step is to heat oil (or melt butter) in a large skillet, Dutch oven, or other large pot over medium-high heat. (We used to make this in gigantic batches in huge 20 gallon pots at Mustard’s, so really any pot big enough to hold the cabbage will do). Add onions and season with salt. Sauté onion until tender then add the garlic and cook a couple minutes more.

step two

Cook cabbage. Cut the cabbage into 2-inch pieces and add to the skillet. Lower to medium heat. Cook the chopped cabbage, stirring occasionally, until tender. If it looks too dry, add 1/3-1/2 cup water and lower to medium-low heat.

step three

Make sweet and sour glaze. Add the vinegar, sugar, and cumin and stir to combine. Simmer until the juices have turned into a syrupy sauce and the cabbage is soft.

step four

Serve. Taste and season with more salt and pepper or a splash more vinegar. Once it has delicious flavor, serve immediately while still hot. Any leftovers can be kept in an airtight container in the refrigerator for up to 5 days.

What Goes Well With Sweet and Sour Cabbage?

This is a natural accompaniment to pork roast or pork chops (like we did at Mustard’s). Other delicious recipes with main dish potential are roast chicken, my Italian porchetta roast, my friend Aida’s Sostanza Italian Butter chicken, or my best-ever salmon recipe.

Top 5 Most Popular Tasty Side Dish Recipes

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4. Rosemary Fennel Focaccia
5. Cornbread with Corn, Rosemary, and Cheddar

Does This Sweet and Sour Cabbage Recipe Deserve 5 Stars?

I certainly think this humble cabbage dish deserves a standing ovation. When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see. Or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.

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