This Rode Kool recipe is an easy Dutch red cabbage side dish with flavors that will win your heart. A traditional Fall side dish to brighten up any main course.
Some of our favorite veggie side dishes include Microwave Cauliflower (very popular) and Honey Lime Roasted Glazed Carrots.
What is Rode Kool?
Rode Kool is a traditional Winter Dutch Braised Red Cabbage Dish. Simple and delicious, red cabbage is simmered with vinegar, sugar, apples and seasonings to serve as a sweet and tangy side dish for meats.
Table of contents
Where did I get this Rode Kool Recipe?
So how does this Dutch red cabbage recipe fit into my Colorado comfort food category? I’ve had this recipe for over thirty years. It comes from a resort hotel restaurant in Vail, Colorado. The chef from the Netherlands added this Rode Kool Recept to the menu as part of an Octoberfest driven menu as a side dish for braised pork roast.
I’ve never been shy about asking restaurants for recipes. There are times you come out empty handed, but you’d be surprised at how many times they will share.
The chef took liberties with the traditional Rode Kool using not only apples but added some of our Colorado Palisade Pears to the recipe.
This Dutch red cabbage recipe is the quintessential side dish for a cool Fall evening. It’s sweet and tangy flavors pair perfectly with the main of about any Fall/Winter main course meat.
It’s also traditionally served with beef stew and mashed potatoes.
And the aroma that fills the house as it cooks is intoxicating.
Rode Kool is an easy recipe to make and once the ingredients are in the Dutch oven, you’ve got lots of hands off cooking time to prepare the main course. Let’s take a look:
Ingredients You’ll Need:
- Red Cabbage. Which is also called purple cabbage.
- Apples. Fall will find your grocery store brimming with many varieties of apples. Any common variety of sweet apple such as Fuji, Gala, Golden, or Red Delicious will work for this recipe. Avoid sour apples such as Granny Smith.
- Pears. Bartlett or Anjou are common varieties found in our markets. I also like to choose red pears for their color. Just make sure they’re not too ripe, they’ll be too soft to slice. And don’t use pears that are as hard as rocks. Choose” just right” ripe pears.
- Granulated Sugar.
- Cloves.
- Peppercorns.
- Apple Cider Vinegar, or white vinegar.
- Bay Leaves.
- Butter. Salted or unsalted.
- Onion. Choose a sweet, yellow or white onion.
- Salt and freshly ground black pepper.
Step by Step Instructions, It’s Easy
- Step 1: Place peppercorns, whole cloves and bay leaves in a piece of cheese cloth. Using twine to tie the top, make a pouch. This way the spices will add flavor to the Rode Kool while it cooks and you’ll be able to easily remove them before serving. They’re simply not edible.
- Step 2: Core and slice red cabbage, pears and apples. Remove some of the outer leaves if needed. To prepare the cabbage, cut the head in half and then core the cabbage (remove the root). Then slice the cabbage in two inch wide wedges.
- Step 3: Place sliced cabbage in Dutch Oven with sliced apple, sliced pears, seasoning pouch, onion, salt pepper and two cups of water. Simmer on low, covered, for one hour.
- Step 4: Add butter, vinegar and sugar and simmer one hour longer. At this time I leave the lid a bit ajar so steam escapes and the water will evaporate. However, add more water if cabbage becomes too dry, but no more than ½ cup at a time. At end of cooking time liquid should be entirely absorbed with the cabbage being moist but not soupy.
Common Questions about Rode Kool:
Please don’t. Rode in Dutch translates to “red”. The traditional way to make this recipe is with red cabbage. You could in theory use green cabbage, but you’ll be disappointed when losing the vibrant colors of the finished dish.
Yes. It’s tough in texture and will remain so even after cooking. The flavor of the cabbage core is also bitter. Remove it and throw it away.
No. Leave the skin on. The long cooking time will insure that the skin becomes soft and tender. Just make sure to rinse them with water before using.
Yes. Cooked red cabbage freezes well. I like to use a gallon zip-loc style freezer bag. Let the cabbage cool to room temperature before placing it in the bag. Squeeze the air out and lay flat in the freezer for optimal storage space. It will keep for up to three months.
Variations:
While the traditional Rode Kool recipe is delicious on its own, there are many variations that you can try.
- Add cooked bacon bits or cook and add crumbled sausage to Rode Kool during the last thirty minutes of cooking.
- Try adding 3 – 4 Juniper Berries to the spice packet. Their slightly piney, fruity and peppery flavor will add an additional layer of amazing flavor. A cinnamon stick would also be a welcome ingredient.
- Add a hand full of raisins.
- Add a glug of red wine.
- Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, to create a unique flavor profile.
Storage
As with any dish of this kind, Rode Kool will taste even better the next day. Let it come to room temperature and store covered in an air tight container in the refrigerator for up to four days.
Tips for Success:
- Make sure you have a soup pot or Dutch oven large enough. A 6 – 7 quart pot will work well here. Even though the cabbage “cooks down” reducing the space needed inside the pot, when you first start cooking, you’ll need a lot of room.
Recipe For Braised Dutch Red Cabbage
Rode Kool is a traditional Dutch dish that is both delicious and nutritious. Its sweet and tangy flavor pairs perfectly with pork, beef or poultry or any stewed meat main dishes, making it a very versatile Fall side dish. I love to serve Rode Kool with Old Fashioned Meatloaf = perfect.
Try making this traditional Red Cabbage with Apples (Rode Kool Met Apple) for your next family meal.
More Fall Recipes
- Braised Beef Tacos with Red Cabbage Slaw
- Roast Rack of Pork with Peach Glaze
- Creamy Sauerkraut Soup with Sausage and Potatoes
- Chorizo Cabbage Soup
And if you’re looking for more side dish recipes for those special main course meals, don’t miss my Side Dish Category. You’ll find lots of supporting actors including the most popular on my site for Broccoli Rice and Cheese Casserole.
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Rode Kool, Braised Dutch Red Cabbage
Equipment
- 6 Quart Dutch Oven
Ingredients
- 6 whole Cloves
- 8 whole Black peppercorns
- 2 Bay leaves
- 1 large Head of Red Cabbage halved, cored then cut into wedges about 2 inches across
- 2 whole Apples cored and sliced
- 2 whole Pears cored and sliced
- 1 small Onion thick sliced
- 1 Tablespoon Kosher Salt
- 1 teaspoon Freshly ground black pepper
- 2 Cups Water
- 3 Tablespoons Butter salted or unsalted
- ½ Cup Apple Cider Vinegar
- ½ Cup Granulated sugar
- salt and pepper to taste
Instructions
- Place peppercorns, whole cloves and bay leaves in a piece of cheese cloth. Using twine to tie the top, make a pouch. This way the spices will add flavor to the Rode Kool while it cooks and you'll be able to easily remove them before serving. They're simply not edible.
- If needed, remove some of the unsightly outer leaves of the cabbage. Cut cabbage in half, remove the core and then slice in two inch wide wedges.
- Place sliced cabbage in 6-7 quart Dutch Oven with sliced apple, sliced pears, seasoning pouch, onion, salt pepper and 2 cups of water.
- Simmer, covered for one hour. Add butter, vinegar and sugar and simmer one hour longer.
- At this time I leave the lid just barely ajar to make sure the water evaporates. Add more water if cabbage becomes too dry, but no more than ½ cup at a time. At end of cooking time liquid should be entirely absorbed with the cabbage being moist but not soupy.
- Adjust flavors if needed. Some like it tangier … add more vinegar. Some like it sweeter … add a little more sugar.
Notes
- Make sure you have a soup pot or Dutch oven large enough. A 6 – 7 quart pot will work well here. Even though the cabbage “cooks down” reducing the space needed inside the pot, when you first start cooking, you’ll need a lot of room.
Nutrition
Rode Kool … It’s What’s For Dinner
