German Red Cabbage

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    German Red Cabbage

    Recipe Picture:German Red Cabbage
    10

    German Red Cabbage

    (338)
    1hour50min


    251 people made this

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

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (338)

    Reviews in English (279)

    by
    0

    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

    0

    Ideal with anything meaty!  -  11 Jan 2017

    by
    297

    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)

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