Sweet and Sour German Red Cabbage
Transform your table into a Bavarian feast with this Sweet and Sour German Red Cabbage recipe, a quintessential side dish bursting with bold flavors. Delicately shredded red cabbage is simmered to tender perfection with buttery sautéed onions, sweet grated apple, and a harmonious blend of apple cider vinegar, sugar, and fragrant spices like ground cloves. Optional raisins add an extra layer of sweetness, while a bay leaf deepens the dish’s earthy notes. Perfectly balancing tangy and sweet, this traditional German comfort food pairs beautifully with roasted meats, sausages, or holiday feasts. With just 15 minutes of prep and a slow, gentle simmer, this vibrant side offers both elegance and ease. Ideal for cozy family dinners or Oktoberfest celebrations, it’s a dish that’s as visually striking as it is delicious.
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Recipe Information
Ingredients
- 1 head (about 2 lbs) red cabbage
- 2 tablespoons butter
- 1 medium, finely chopped yellow onion
- 1 medium, peeled and grated apple
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cloves
- 2 tablespoons sugar
- 3 tablespoons apple cider vinegar
- 0.5 cup water
- 1 bay leaf
- 0.25 cup raisins (optional)
Instructions
Remove the outer leaves of the red cabbage, cut it into quarters, and remove the core. Slice the cabbage thinly into shreds.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the grated apple and sauté for another 2 minutes, ensuring the mixture is fragrant.
Add the shredded cabbage and mix well with the onion and apple mixture. Cook for 5 minutes until slightly wilted.
Season with salt, black pepper, and ground cloves. Mix in the sugar, apple cider vinegar, and water.
Add the bay leaf and, if desired, stir in the raisins for a touch of sweetness.
Reduce the heat to low, cover the pot, and let the cabbage simmer gently for 40-45 minutes, stirring occasionally to prevent sticking. Add a little more water if necessary to maintain moisture.
Taste and adjust the seasoning, adding more vinegar or sugar if needed to achieve the desired balance of sweet and sour.
Remove the bay leaf and serve the sweet and sour red cabbage warm as a side dish, traditionally paired with roast meats or sausages.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 108.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 494 mg | 38% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2937 mg | 62% | |
*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.
