Comments on: Grandma Toni’s Rotkohl (German Red Cabbage) https://tastykitchen.com/recipes/sidedishes/grandma-tonie28099s-rotkohl-german-red-cabbage/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: The Suzzzz https://tastykitchen.com/recipes/sidedishes/grandma-tonie28099s-rotkohl-german-red-cabbage/comment-page-1/#comment-69889 Fri, 10 Jun 2011 15:21:13 +0000 https://tastykitchen.com/recipes/?p=143807#comment-69889 It is important to not add the salt until you are ready to heat and serve because if you add it during the cooking and curing process it will leach out the beautiful purple/red color of the cabbage and leave it an unappetizing pinkish grey.

You can reduce or leave the salt out altogether if you like, I don’t think it needs it.

I have seen variations where people add onions and bacon. I’m a big fan or onions and bacon…just not in this dish. The dish is a star as is and doesn’t need the salty and savory flavors those extras bring.

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