German Red Cabbage
Transform your dinner table with the vibrant and sweet-tangy flavors of German Red Cabbage, a traditional side dish bursting with warmth and comfort. This recipe combines tender red cabbage, grated apple, and the warm spices of cloves and allspice, all simmered to perfection in a rich blend of apple cider vinegar and butter. The dish is gently sweetened with a touch of sugar and balanced with a hint of tang, making it an ideal companion to hearty roasts, sausages, or schnitzels. Ready in just over an hour, this versatile, colorful side not only adds a pop of crimson beauty to your plate but also a delightful harmony of flavors perfect for any occasion. Whether for a festive holiday feast or a cozy family dinner, this German classic is sure to impress!
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Recipe Information
Ingredients
- 1 head (~2 pounds) red cabbage
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) yellow onion
- 1 large (peeled, cored, and grated) apple
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground allspice
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups water
- 1 bay leaf
Instructions
Remove the outer leaves of the red cabbage, then cut it into quarters and remove the core. Thinly slice the cabbage into shreds.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the grated apple to the pot and cook for another 2 minutes, stirring occasionally.
Stir in the cabbage, ensuring it is evenly coated with the butter, onion, and apple mixture.
Add the apple cider vinegar, sugar, cloves, allspice, salt, black pepper, water, and the bay leaf to the pot. Stir everything to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it cook for 45-60 minutes, stirring occasionally to prevent sticking, until the cabbage is tender.
Taste and adjust the seasoning with additional salt, sugar, or vinegar if needed.
Remove the bay leaf before serving. Serve warm as a side dish to complement meats or hearty mains.
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 14.9 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
