German Red Cabbage

    1 hour 50 minutes

    This delicious German side dish goes perfectly with sausages or pork. The vinegar keeps the colour of the cabbage bright.

    387 people made this

    Serves: 4 

    • 30g butter
    • 5 cups (350g) sliced red cabbage
    • 1 cup (125g) sliced green apples
    • 4 tablespoons white sugar
    • 80ml apple cider vinegar
    • 3 tablespoons water
    • 2 1/4 teaspoons salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon ground cloves

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Place butter, cabbage, apples and sugar into a large saucepan or casserole dish. Pour in the vinegar and water then season with salt, pepper and clove.
    2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

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    Reviews in English (357)


    I'm about to make this recipe for the second time. I didn't change a thing. It was great. It's easy to make and I have all the ingredients in my kitchen on a regular basis. I cooked it for about 2 hours as directed. I served it with slow cook smothered pork chops and mashed potatoes. My husband and his male friends loved it. Women/wives liked it too. I'm repeating the menu tonight and I know it will be a hit.  -  11 May 2017


    Ideal with anything meaty!  -  11 Jan 2017


    I recently went to dinner at my extended family's home and they served up this dish. It was absolutely fantastic! Admittedly, I enjoy cabbage. Admittedly, I am not big on cloves. But, put together and is terribly tasty. After I found out the recipe was from here I immediately looked it up and was surprised by what little feedback there was. I must say I probably would have skipped this recipe over with so few people having tried it. How great that I was able to have an opportunity to try this keeper of a recipe. It is on my stove as we speak (really) and I am going to cook it just as directed for the full 2 hours. I know first hand it is worth it. I wouldn't change a thing!  -  28 Oct 2007  (Review from Allrecipes USA and Canada)