Cooler days always have me reaching for recipes that bring comfort without much fuss, and German Sweet & Sour Red Cabbage with Bacon does just that. Tangy, slightly sweet, and boosted with smoky bacon, it’s the kind of side that’s bold enough to hold its own yet still feels light and fresh.
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You can put this cabbage side dish just about anywhere: alongside a weeknight roast chicken, next to a Sunday pork roast, or even on a holiday table. Pair it with sausages, casseroles, or rich meats, and it always gets scooped up first. It’s one of those dishes that surprises people with just how much flavor a humble cabbage can deliver.
It’s also a tradition I never skip for Oktoberfest. No German feast feels complete without it, and the best part is that it reheats beautifully. The flavors get even better overnight, so you can enjoy it just as easily the next day without losing any of that sweet-tangy goodness.
Ingredients
- Red cabbage – Don’t shred the cabbage too fine. Thicker than you would shred it for coleslaw, but not too thick or it’ll take longer to cook down.
- Bacon – Regular bacon is fine. Don’t use flavored bacon.
- Onion – I use plain old cooking onions in this recipe. They cook down and disappear in the braised red cabbage, leaving the flavor behind.
- Garlic
- Water or vegetable broth – I usually just use water. This recipe is not hurting for flavor, but if you have vegetable broth on hand, use it.
- Apple cider vinegar – Apple cider vinegar is essential. You can use other vinegars, but apple cider vinegar will give you the most authentic German flavor.
- Brown sugar – Not packed brown sugar. You can always add a bit more sugar at the end if you like it sweeter.
- Salt and pepper – I sprinkle a bit of salt on the cabbage as it cooks to help it braise, and then season before serving.
How to Make German Sweet & Sour Red Cabbage with Bacon
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cooking the bacon in a multi-purpose braiser pan over medium heat until it’s crisp, about 5–7 minutes. I like this pan because it handles both browning and simmering, so you don’t need extra cookware. Transfer the bacon to a plate and keep the flavorful drippings in the pan.
Add the onions next, stirring them with a silicone flat whisk to lift all the browned bits from the bottom. This tool slides into the corners easily without scratching the surface. Cook for about 5 minutes, stirring now and then, until the onions soften.
Toss in the shredded red cabbage and use a long-handled heat-resistant spoon to coat it in the drippings. The length of the spoon keeps your hands safe from the steam while you stir. Cover the pan and let the cabbage braise gently for 30 minutes, giving it a stir every so often.
Stir in the apple cider vinegar and brown sugar using a spoonula; its flexible edge blends liquids and solids together with ease. Let the cabbage simmer uncovered for 5 minutes so the flavors meld.
Return the bacon to the pan, season with salt and pepper, and transfer everything to a stoneware casserole dish to keep it hot while serving.
Chef Jenn’s Tips
- Double the batch if you have a large pot. The cabbage will shrink down a lot as it cooks.
- Taste at the end and adjust. More sugar makes it sweeter, more vinegar sharpens the tang.
- If it starts to look dry, add a splash of water.
- It reheats beautifully and is even better the next day, so don’t hesitate to make it ahead.
Recommendation
Serving Suggestions
I like pairing this cabbage with roasted chicken or pork, because the tangy flavor cuts right through the richness of the meat. Adding roasted vegetables on the side makes a complete meal without much effort.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, use gentle heat on the stove and add a splash of water or broth to keep it moist and flavorful.
German Sweet & Sour Red Cabbage with Bacon
Equipment
Ingredients
- 1/2 head of red cabbage shredded
- 4 slices bacon chopped
- 1 cup onion sliced
- 2 cloves garlic
- 1/4 cup apple cider vinegar
- 1 cup water or vegetable broth
- 1/4 cup brown sugar
- Salt and pepper to taste
Instructions
- In a large Dutch oven, cook the bacon over medium heat for 5–7 minutes, until it’s crisp and the fat has rendered. Transfer the bacon to a plate and keep the drippings in the pot.
- Add the onions and cook, stirring now and then, for about 5 minutes or until they’ve softened.
- Toss in the shredded cabbage, stirring to coat it well with the onion mixture. Add the water or broth then cover and let it simmer gently for 30 minutes, stirring occasionally, until the cabbage is tender.
- Stir in the vinegar and brown sugar, cooking uncovered for another 5 minutes so the flavors come together.
- Return the bacon to the pot, season with salt and pepper, and give it a final stir.
- Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- Double the batch if you have a large pot. The cabbage will shrink down a lot as it cooks.
- Taste at the end and adjust. More sugar makes it sweeter, more vinegar sharpens the tang.
- If it starts to look dry, add a splash of water.
- It reheats beautifully and is even better the next day, so don’t hesitate to make it ahead.