Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee

German Red Cabbage

onion,

apple,

red cabbage, shredded (about 8 cups)

sugar

white vinegar

salt, optional

pepper

1g protein. <B><b>Diabetic Exchanges</b>: </B> 1 vegetable

Keep it simple! This is pretty much the way I've always made it. My mother used to add cloves and juniper, but I don't like how they overpower the cabbage. 
I use an 6 qt enameled cast iron dutch oven, with a tight fitting lid and keep it cooking over low heat - no added water or broth. I do add a good couple tablespoons of caraway seeds, use red wine vinegar and brown sugar along with salt and pepper - all to taste. Let it cook for several hours, stirring every half hour or so. I like to let the flavor of the cabbage come through more. 
It's definitely better made the previous day.

The addition of a tablespoon or more of bacon drippings and 1/4 teaspoon of ground cloves make this recipe perfect!  I use cider vinegar and cook this for 45 minutes.  It can also be cooked in a slow cooker for 6-8 hours on Low.

Super easy and just delicious.  It's become a family favorite with pork loin or pork chops!  Made no alterations to the recipe.

I have tried other recipes. This is the best and easiest.  A winner every time. Wonderful with rouladen for Easter dinner:)

I too made this with Splenda as that is what my recipe called for.  The picture & all other ingredients were the same.  Loved it.

Just like my mother made.  Have prepared this twice now just as laid out in the recipe and its perfect.  You can add some clove which I did the first time.  Healthy, budget friendly, an easy veggie side dish that everyone will enjoy.

Excellent.  Very simple and direct.  I use it every holiday.

Prepared as written except I used apple cider vinegar - delish and easy!

Best recipe around! Only things I did differently, from memories of my mom's red cabbage was 1) use lemon juice instead of the vinegar in the same amount and 2) I threw in about a t. of caraway seed.

This was my first time making red cabbage, and it was fantastic.  I've had it several times and substitute splenda for the sugar.  It's great.

What part of Germany does this come from. My family is from Bremerhaven Germany we do ours totally different..... I unfortunately am not of fan of this recipe. I don’t mind trying new recipes, I’ll stick with my mother’s family recipe.

GOOD but not special.  Try another recipe next time.

This is a great recipe. I added some caraway seed, as that's how my friend from Germany always makes hers.

EXCELLENT!!  Reminded me of a friend who's mother was straight from Germany and she would make this.  She would also add cornstarch & water to thicken it - DELICIOUS!!

Next time I'll use red wine vinegar instead of white to give it extra zip!

If you want to kick it up a notch, add a few juniper berries (4-6) and a few whole cloves. Also, it's known as Rotkohl....? ?bersetzung(en) tabellarisch anzeigen | immer? ?bersetzungen mit gleichem Wortanfang? Rot | RotkohlNOUN  	der Rotkohl | -SYNO  	Blaukraut | Kabis [schweiz.] ...Rotkohl {m}purple cabbage [red cabbage]gastr.Rotkohl {m} [bes. nordd.]red cabbagebot.gastr.

Served this at Christmas with a stuffed pork loin, was delish! Enjoyed as is...

Added another 1/3 cup red wine vinegar. Will use an additional apple next time.

I am making a German food dinner for my wife to take to work and gave this a try. Very tasty and easy to make. I added in a couple of cloves and a very small pibch of allspice, which added a bit to it. Thanks for the recipe.

I love this dish! I’ve made this recipe several times over the years. I prefer mine a little less sweet so I started  using 1/4 cup sugar.

https://videodam.tmbi.com/wp-content/uploads/2019/08/GermanRedCabbage_DIYD_4307_072419_H.mp4

Check out this video on how to make German Red Cabbage

german red cabbage

Prep Time: 10 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 15 minutes

Servings: 10

Author : Taste of Home

Ingredients

Instructions

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