German Red Cabbage

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    German Red Cabbage

    German Red Cabbage

    (330)
    1hour50min


    250 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:
    (330)

    Reviews in English (330)

    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)

    by
    164

    This is seriously good food and very easy to prepare (can't imagine that it would take anyone 20 minutes to prep - more like five)! Taking the advice of other reviewers, I reduced the sugar by one tablespoon and used only one teaspoon of kosher salt. I was probably a tablespoon shy of 1/3 cup on the vinegar, too. Had no ground cloves, so threw 3-4 whole cloves in. The result was addictive! Didn't want to quit eating it! I was skeptical of the extended cooking time, but having tried it after about 45 minutes, there's no question it is much better later. The apple (I peeled mine) basically disappeared during the cooking process, so next time I might just use applesauce to make the prep even faster. This makes a great side dish for turkey, as a less-sweet substitute for cranberry sauce. I added cold leftovers of it to a turkey sandwich - yum! It would also be delicious served with roast chicken or duck, grilled or steamed bratwurst, kielbasa, baked ham. Recommend doubling the recipe. Leftovers can be used cold on turkey or ham sandwiches and take well to reheating.  -  01 May 2010  (Review from Allrecipes USA and Canada)

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