Oktoberfest Chicken and Red Cabbage Recipe

Name: Oktoberfest Chicken and Red Cabbage
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 8
Ingredients: 4 slices bacon; 1 tablespoon bacon drippings; 0.25 cup all-purpose flour; 0.5 teaspoon kosher salt; 0.5 teaspoon smoked paprika; 2 pounds skinless chicken thighs; 1 red onion, sliced; 1 large apple, cored and sliced; 1 head red cabbage, cored and sliced; 0.5 cup red wine vinegar; 0.25 cup dry red wine; 0.25 cup brown sugar; 0.5 teaspoon ground cinnamon

Cook Time: 85 minutes

This hearty dish combines tender chicken thighs with caramelized cabbage, smoky bacon, and sweet apple for a flavorful, comforting meal. Perfect for a family dinner or special occasion!

Ingredients

4 strips bacon
1 tablespoon bacon drippings
cup all-purpose flour
teaspoon kosher salt, plus more to taste
teaspoon smoked paprika
2 pounds skinless chicken thighs
1 red onion, sliced
1 large apple, cored and sliced
1 head red cabbage, cored and sliced
cup red wine vinegar
cup dry red wine
cup brown sugar
teaspoon ground cinnamon (Optional)

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: In a large oven-safe or cast-iron skillet, cook the bacon over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate and let it cool. Once cool, crumble the bacon. Keep the bacon drippings in the skillet.

Step 3: In a medium bowl, whisk together the flour, teaspoon kosher salt, and smoked paprika. Dredge the chicken thighs in the flour mixture, shaking off any excess.

Step 4: In the same skillet with the bacon drippings, cook the chicken thighs over medium heat for about 5 minutes per side, until browned. Once browned, transfer the chicken to a plate.

Step 5: Remove all but 1 tablespoon of bacon drippings from the skillet. Add the sliced onion and apple, and cook while stirring until the onion becomes translucent and the apple softens, about 5 minutes.

Step 6: Stir in the cabbage and crumbled bacon. Season with kosher salt to taste. Continue to cook, stirring often, until the cabbage softens, about 5 to 8 minutes.

Step 7: Pour in the red wine vinegar and dry red wine. Stir in the brown sugar and cinnamon (if using) until everything is well combined. Bring the mixture to a boil and cook, stirring frequently, until the sauce has reduced by half, about 10 minutes.

Step 8: Nestle the browned chicken thighs into the cabbage mixture in the skillet. Transfer the skillet to the preheated oven and bake for about 40 minutes, or until the chicken is cooked through and the cabbage is tender. The internal temperature of the chicken should reach at least 165F (74C).

Nutrition Facts (per serving)

Calories: 271
Total Fat: 9g (12% Daily Value)
Saturated Fat: 3g (13% Daily Value)
Cholesterol: 72mg (24% Daily Value)
Sodium: 292mg (13% Daily Value)
Total Carbohydrates: 24g (9% Daily Value)
Dietary Fiber: 3g (12% Daily Value)
Total Sugars: 14g
Protein: 23g (45% Daily Value)
Vitamin C: 62mg (69% Daily Value)
Calcium: 69mg (5% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 505mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

This Oktoberfest chicken and red cabbage recipe combines succulent chicken thighs, crispy bacon, tart apples, and tender red cabbage in a sweet and savory dish inspired by the flavors of Germany.

History and Origins

The origins of the Oktoberfest festival trace back to Munich, Germany, where it began in 1810 to celebrate the wedding of Prince Ludwig and Princess Therese. What started as a small agricultural fair grew into the world-renowned Oktoberfest, which celebrates Bavarian culture, food, and, of course, beer. Dishes like roast chicken, sausages, and cabbage are staples of this celebration, often enjoyed with a stein of beer. While this recipe doesn't originate from a specific event at Oktoberfest, it captures the essence of traditional German fare often served during the festival.

Regional Variations

In Germany, food traditions vary from region to region. For example, red cabbage is a popular side dish in many parts of Germany, especially in southern Bavaria. In this recipe, the cabbage is paired with chicken, a dish that reflects the hearty, comforting nature of Bavarian cuisine. While this dish uses red cabbage, green cabbage is sometimes preferred in other regions. Similarly, the use of bacon and apples adds a unique sweetness that balances the acidity of the vinegar, giving the dish a distinct flavor profile that is typical of southern German cooking.

Differences from Similar Dishes

This dish stands out from other German recipes like sauerbraten or schnitzel due to the unique combination of chicken and red cabbage. Traditional sauerbraten is typically made with beef, marinated for days to develop a deep, rich flavor, whereas this recipe uses chicken thighs, a quicker option for a delicious meal. The sweetness of the apples and the inclusion of brown sugar and cinnamon also set it apart from the more savory, vinegary cabbage dishes found in many German kitchens.

Where It's Typically Served

This dish is most commonly found during Oktoberfest celebrations or at German-themed restaurants and beer halls around the world. It is often served as a main course, accompanied by hearty sides like potato dumplings or roasted potatoes. While it is a seasonal favorite during the fall, its warm, comforting flavors make it a perfect dish for any occasion when you want to enjoy the taste of German cuisine at home.

Interesting Facts

Did you know that red cabbage, or "Rotkohl," is often a staple in German cooking because of its nutritional benefits? Rich in Vitamin C and antioxidants, red cabbage is not only flavorful but also very good for your health. Additionally, the unique sweet-and-sour flavor of the cabbage in this dish comes from the combination of apples, vinegar, and brown sugarthree ingredients that balance each other perfectly to create a memorable taste experience. In fact, the combination of sweet and savory is a hallmark of many German dishes, making it a favorite among both locals and visitors alike.

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FAQ about Oktoberfest Chicken and Red Cabbage Recipe

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

Yes, you can freeze the dish. Allow it to cool completely before transferring to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the oven.

You can substitute green cabbage for red cabbage, though it will slightly change the color and flavor profile. Alternatively, Brussels sprouts or napa cabbage could work as well.

Yes, you can omit the bacon and use olive oil or another type of fat like butter. If you want a smoky flavor, consider adding smoked paprika or liquid smoke to the dish.

If you prefer not to use wine, you can substitute with broth (chicken or vegetable) or grape juice for a slightly sweet and tangy alternative. Adding a splash of vinegar can help mimic the acidity of the wine.

You can use chicken breasts, but they will cook faster than thighs and may dry out if overcooked. If using breasts, reduce the baking time by about 10 minutes, checking for doneness with a meat thermometer.

If you prefer a less sweet dish, you can reduce or omit the brown sugar and adjust the apple quantity to your taste. You can also use a tart apple variety like Granny Smith to balance the sweetness.

This recipe is not naturally gluten-free due to the flour used to dredge the chicken. To make it gluten-free, simply use a gluten-free flour blend or cornstarch as a substitute.

Yes, you can make the dish ahead of time. Prepare it as instructed, then cool and store in the refrigerator for up to 3-4 days. When ready to serve, reheat it in the oven or on the stove until warmed through.

The chicken is fully cooked when the internal temperature reaches at least 165°F (74°C) as measured with an instant-read thermometer. The chicken should be tender and no longer pink in the center.

Comments

Shoebear

10/06/2025 01:52:54 PM

I love this recipe for it's simplicity. It's so easy to throw together (in one pot no less) and my guests enjoyed it with their beer. I threw in some caraway seeds to go with the German theme. Thanks Herbanspoons

Denise

09/23/2018 11:19:13 AM

We really like this and I was asked to put this on "the list". I had some brussel sprouts so I used those instead of red cabbage and I didn't saute the apple, instead places slices on top before finishing it up in the oven. Next time, I'll use my dutch oven to make more!

klemp

09/23/2012 12:53:16 PM

I really liked this. I did change it a little. I used one yellow onion and one red onion and caramelized them to add to the sweetness. After they were caramelized then I added the apples. Then I substituted honey for the brown sugar, white wine instead of red , 1/4 cup of white vinegar instead of 1/2 cup of wine vinegar, turkey bacon instead of bacon, two apples instead of one, and 1 teaspoon of cinnamon instead of 1/2 teaspoon. The chicken I used was a whole cut up chicken. I did actually cook the cabbage separately from the chicken and then combined them when finished...that was just because my pan wasn't big enough. It was really really good. My husband and I liked it even more the second day. I will definitely make this again!

garciaje

10/29/2020 10:28:32 PM

Added 4 garlic cloves finely chopped, 1/4 tsp red pepper, 1/2 tsp caraway seeds. And 4-5 quartered red potatoes with sliced apples.

Christine Vrecko

09/25/2018 01:49:44 AM

Will definitely make it again. I did 2 things not asked for. When the onion and apple were in the pan I chopped up a large clove of garlic and chopped in which the garlic no more then a small tsp. Of chopped caraway seed and it simmered. It gave it an awesome taste. My mother in law was a prof. Cook so I called her and read the recipe, I asked her what's missing. She said it'should good. I THEN asked her what she thought about the two ing. Above and she agreed. I also thought a tablespoon of sour cream would be awesome. Thank you for sharing.

Kathi

09/25/2018 09:30:04 PM

This was delicious. I used skin-on, bone-on chicken thighs, I browned the skin side until crisp. I totally recommend that. I also misread the ingredients and didn’t have a red onion, just a yellow and forgot the apple all together. So I used the yellow onion and substituted apple juice for the apple. That worked out great. Over all I will definitely make this meal a regular in my meal rotation.

DREGINEK

10/09/2023 10:37:29 AM

We loved this and each bite more than the last! Used a pink lady apple and regular, green cabbage as I didn’t have red. My red onion was on the smaller side so at the last minute, I also added a chopped shallot. Cooking down the cabbage took at least 10 min and cooking down the wine/vinegar- took me another 10 so I could have waited to start the oven until I got to either of these two steps. This smelled heavenly! The flavors of apples, onions, wine and cabbage was reminiscent of a sweet sauerkraut. Perfect Octoberfest dish or, just because it’s fall! Thanks HerbanSpoons!!

Mangled Goose

10/02/2020 05:34:58 PM

This is delicious! I substituted broth for the wine and omitted the brown sugar, but did add a healthy spoonful of honey. I also used chopped pecans instead of pistachios. I used my ceramic coated cast iron dutch oven and it barely held all the cabbage, but ultimately did the job well. My wife isn’t a fan of mixing sweet and savory but even she loved this. I will be putting this recipe into the regular rotation. The one thing I may try changing is to use chicken thighs with skin on so I can have that nice bit of crisp and flavor. I am not sure it needs this change, but figure it can’t hurt to try.

Joe Dillard

03/13/2019 01:29:48 PM

It’s generally very good but needed a little more seasoning for me. My prep time was about ten minutes longer but no big deal. I also added some cubed potatoes to it and that worked great. Will make again.

Dawn Stone

02/10/2019 06:08:22 AM

This was one of the best homemade dishes I’ve ever had! We used boneless skinless thighs and cooked it in an electric skillet instead of transferring to the oven, so only one dirty dish. So good!

eyyen2003

10/12/2021 04:35:58 PM

I loved this recipe! The only change made was I moved it to an oven-capable Dutch oven pot as our large skillet wasn’t quite big enough for the apple, onion, AND cabbage combined. It was luscious. Kids ate the chicken, mostly. No worries, I have some German smoked sausage to serve with the leftover cabbage.

Daniel Brown

11/14/2024 12:49:41 AM

Perfect for a lazy weeknight.

George Anderson

10/01/2024 12:39:04 PM

Lowkey, this recipe is straight-up gold.

Greg Cosgrave

03/12/2024 12:00:17 AM

Very taste. Chicken was tender and kraut was delicious. Loved the one pan meal for an easy clean up.

chefjudy Brannen

11/15/2023 11:05:06 PM

I made this tonight very quick and easy I cut the servings down to two and it came out just perfect. Instead of using kosher salt I use Lawry's seasoned salt. I will make it again

Texastrucker58

10/24/2023 12:42:21 AM

I really enjoyed this recipe. It was really good and the quantity of the ingredient's was spot on. Thank you so much for sharing.

kevbren849

10/23/2023 02:08:14 PM

the kids made a fuss about the cabbage. the 8 year old who loves bacon couldn't understand why I chopped it so small and mixed it with the red stuff, haha, but they scarfed down the chicken. all the adults loved it. I made a side of potato dumplings (Schupfnudeln recipe) and store bought apple sauce

Peacejen

10/10/2023 01:21:56 AM

Made for my family who were thankful for the home cooked meal, but it was too sweet for their taste.

madeline05

10/02/2023 02:55:15 AM

Amazingly good - had a red cabbage and looked for a recipe - glad I found this one!

Geralyn Hoerauf

07/02/2021 11:36:36 AM

Used boneless thighs, cause that's what we had. Didn't adjust the cooking times, and it was delicious. No cinnamon here either. Will definitely make it again.

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