German Red Cabbage

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Classic German side dish! Red cabbage, apples and onions braised in a tangy sweet and sour sauce.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: German

Servings: servings

Calories: 149kcal

Author: Anecia Hero

Ingredients

2-3 lb. head of red cabbage
1 large Granny Smith apple
1 cup yellow onion
3 tablespoons butter
1 teaspoon caraway seeds
¾ cup apple cider vinegar
1 cup dry red wine or water
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 dried bay leaves
salt and pepper , to taste
add more sugar or vinegar, to taste

Instructions

Remove outer leaves of cabbage; cut in half, remove core and shred into fine, even sized strips; peel, core and dice apple, dice yellow onion. Set all this aside
2-3 lb. head of red cabbage, 1 large Granny Smith apple, 1 cup yellow onion
In a large, deep skillet or Dutch oven, on medium high heat, melt butter; add onion and caraway seeds and saute 5 min. Add apples and sautee 3-4 minutes. Add cabbage and immediately add vinegar.
3 tablespoons butter, 1 teaspoon caraway seeds, ¾ cup apple cider vinegar
Combine well, add remaining ingredients; cover and simmer for 45 minutes, or until cabbage is tender. Season to taste with salt and pepper. Remove bay leaves before serving. Add more sugar or vinegar as needed.
1 cup dry red wine or water, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, 2 dried bay leaves, salt and pepper , add more sugar or vinegar, to taste

Notes

Don't have red wine? Not to worry. Substitute with water.

This dish tastes best the next day. To reheat, simply return the cabbage and liquid to a saucepan and heat until warm throughout. You may have to add a little water due to the sugars in the recipe may thicken upon refrigeration.

Nutrition