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red cabbage with apples in a white serving bowl on a white wash table with a blue background

Rode Kool met Appel (Dutch Red Cabbage with Apple)

Rode kool met appel / Dutch red cabbage with apple is a traditional Dutch side dish that pairs well with stewed meat. Make your own Dutch red cabbage with apple with this recipe.
Course Side Dish
Cuisine Dutch
Keyword dutch food, dutch recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Calories 165kcal


  • 1 red cabbage a small red cabbage - 1.5 lbs / 700 gram
  • 2 sweet and sour apples
  • 1 cinnamon stick
  • 3 cloves
  • 3 bay leaves
  • 2 juniper berries optional
  • 2 tablespoons apple cider vinegar can be substituted with regular vinegar
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 cups water
  • 1 tablespoon butter
  • salt & pepper to taste


  • Remove the outer leaves of the cabbage and cut the cabbage into quarters and remove the core, the hard white stem of the cabbage. Finely slice the red cabbage (approximately ¼" / ½cm).
  • Next, add the finely sliced cabbage into a large pan (e.g. a large saucepan, soup pot or Dutch oven). Add the cinnamon stick, cloves, bay leaves, juniper berries, vinegar, sugar, two teaspoons of salt and pour over the water.
  • Cover and leave to simmer for about 1 hour stirring occasionally. If the water starts to evaporate too fast add some more water.
  • Peel and cut the apples. I prefer to cut them into dice but you can also quarter them or finely slice them. Everyone prefers them differently.
  • Add the apples to the red cabbage, stir, and leave to simmer for another 30 minutes.
  • Add the butter and leave to simmer for another 5-10 minutes with the lid slightly tilted to make sure any remaining water evaporates. If the water is already evaporated you can just stir in the butter.
  • Season with salt and pepper, taste and if needed add more sugar or vinegar depending on your preference.
  • Serve with Dutch hachee (a stewed meat dish) or another stewed meat dish. Red cabbage is also served with wild game meat.


  • If you prefer a finer sliced cabbage you can use a food processor to shred the cabbage finely. Or slice them a little thicker if you prefer.
  • Add the cloves and juniper berries to a tea egg/ball so they are easily taken out again when done
Please Note:
  • The Nutrition facts in this recipe are based on the ingredients and cooking instructions as described in the recipe and are based on statistical averages. The exact nutritional values may vary depending on the ingredients used etc. Nutritional facts exclude side dishes.


Calories: 165kcal | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1252mg | Potassium: 607mg | Fiber: 7g | Sugar: 24g | Vitamin A: 2477IU | Vitamin C: 124mg | Calcium: 112mg | Iron: 2mg