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German Red Cabbage Recipe

Looking for a hardy side dish to impress your friends with? Searching for your long lost German roots? Or maybe you simply need a veggie to take to a family potluck?

I got just the thing for you: German Red Cabbage.


medium-sized head of red cabbage
4 Tsp butter
half of a large onion or small onion sliced
2 small apples, on the tart side, washed, cored, skin left on, chopped roughly
3 Tsp vinegar (I use cider or red wine vinegar)
1/4 tsp allspice
1/4 tsp ground cloves or 4 whole cloves
1/2 cup chicken broth
red wine
pepper and salt to taste

1. Melt butter in a large pot and add sliced onion and apple pieces. Let them soften for a a few minutes over low to medium heat.

2. Add shredded cabbage with a bit of water. Put the lid on and wilt the cabbage, turning it a few times.

3. Add spices, vinegar, broth, sugar, and simmer cabbage until it becomes soft, about 20-30 minutes

4. add some raisins and a few splashes of red wine. The red wine helps the cabbage to maintain a nice red color… Simmer slowly for another 15 minutes.

This recipe makes a large serving that will feed 8-10 people. Germans serve it for festive occasions with poultry such as goose or a Sunday roast. But it makes a great side to any meat dish. Red cabbage tastes best if made a day ahead. You can also cook it in the morning and reheat it for dinner to make it perfect! It can be frozen in a container and used another day when you don’t have time to cook…

Hope you try it and let me know how the family liked it!

7 thoughts on “German Red Cabbage Recipe

  1. Great spring salad!! I love the Red Cabbage))) But it is hardly to get it here…

  2. I'm cooking right now!
    I'm a bit skeptical about the sweet with the sour, because although I make Waldorf dolls, I dislike Waldorf salad (he he he). So I'll just have to taste and see If I like it.

  3. This is interesting! I have half of a red cabbage in my fridge that I bought for a science experiment–red cabbage juice is an indicator for alkaline substances–and I wasn't sure what to do with it. Now I know, thank you!

  4. Turned out very yummy (I couldn't bring myself to add the sugar, though).
    Thanks for the recipe!

  5. I don't put a lot of sugar. Just a sprinkling…Glad your cabbage turned out nice! =)

  6. Looks delish! Might have to go out and get some sausages for this!

  7. I tried to make this recipe tonight and was confused by one thing. It says to add the sugar in the body of the recipe, but there isn't any listing for sugar in the ingredients list. How much sugar is supposed to be in the recipe?

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