German Style Red Cabbage
Transform your dinner table with the vibrant, tangy-sweet flavors of German Style Red Cabbage, a traditional side dish that's as visually stunning as it is delicious. Thinly sliced red cabbage is simmered to tender perfection alongside tart apples, sautéed onions, and warm spices like cloves, all enveloped in a rich base of red wine vinegar and a touch of sugar for balance. This one-pot recipe, featuring simple ingredients like a bay leaf for depth and buttery undertones, is slow-cooked for ultimate flavor infusion. It's the ideal accompaniment for hearty dishes like roasted pork, grilled sausages, or crispy potatoes, offering a perfect blend of sweetness, acidity, and earthiness in every bite. Ready in just over an hour and serving six, this authentic German side dish is sure to bring a touch of European comfort to your kitchen.
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Recipe Information
Ingredients
- 1 medium head red cabbage
- 2 medium, peeled, cored, and chopped apple
- 1 medium, finely chopped onion
- 2 tablespoons butter
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground cloves
- 1 cup water
- 1 bay leaf
Instructions
Remove the outer leaves of the red cabbage and cut it into quarters. Remove the core and thinly slice the cabbage.
Heat a large pot or Dutch oven over medium heat and melt the butter.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the chopped apples and cook for another 2 minutes.
Add the sliced cabbage to the pot and mix well to combine with the onion and apples.
Pour in the red wine vinegar and water, then stir in the sugar, salt, ground black pepper, and ground cloves.
Tuck the bay leaf into the mixture and bring everything to a gentle simmer.
Reduce the heat to low, cover the pot, and cook for 50-60 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors.
Remove the bay leaf before serving.
Serve hot as a side dish to complement roasted or grilled meats, sausages, or potatoes.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 101.8 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 423 mg | 33% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2512 mg | 53% | |
*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.
