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:)

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.

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.

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

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.

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

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

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.

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

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!!

Growing up in a German family, my grandmother made this often. However, as a child, I refused to eat it because I thought it looked "yucky and weird", so this was my first time making this, per my husband's request. And after one bite, only one word came out of my mouth - "Wow." I'm finding out now what I was missing as a child. This is absolutely delicious. I did as many others did, I used cider vinegar because it was all I had. Besides the vinegar, I didn't change a thing. And now that I've finally had German red cabbage, it definitely won't be the last time I make it.

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.

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

Very traditional and very delicious.  I've added various herbs, etc. and always come back to this recipe.  I often add 6 slices of 1/2"  pieces of raw bacon to the mixture.  It's excellent with any meal.....especially one of other German delights.

Delicious! My mother in law taught me how to make this. She called it "Rodkol", (roadcoal) she added caraway seeds, but I made mine using your recipe. Excellent! Thanks for sharing.

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

Love this recipe!  Reminds me of my German Grandmother's red cabbage.  I make it often starting this time of year.  I've also tried some of the variations other reviewers suggested (adding juniper berries, or cloves, caraway seeds, etc.) and I find all of them to be delicious in slightly different ways.  Lately, I've been making this without the added sugar (trying to have less added sugar in my diet for health reasons) and I find I like it just as much!

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

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

Cost: $1.44 /serving

Author : Taste of Home

Ingredients

Instructions

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