Sweet Sour Red Cabbage German
Transform your dinner table with the bold yet comforting flavors of Sweet and Sour German Red Cabbage, a traditional European side dish that strikes the perfect balance between tangy and subtly sweet. This vibrant recipe features tender, slow-cooked red cabbage combined with tart Granny Smith apples, caramelized onions, and a medley of warming spices like cloves and nutmeg. A touch of apple cider vinegar and sugar creates the signature sweet-and-sour flavor, while a buttery base adds richness to every bite. Perfect as a flavorful accompaniment to roast meats, sausages, or hearty potatoes, this family-friendly dish is easy to prepare and packed with wholesome ingredients. Whether you’re hosting an Oktoberfest feast or simply seeking a new side dish, this recipe delivers authentic German-inspired goodness with every forkful!
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Recipe Information
Ingredients
- 1 head (medium size) Red cabbage
- 1 large Apple (preferably tart, such as Granny Smith)
- 1 medium Yellow onion
- 2 tablespoons Unsalted butter
- 3 tablespoons Apple cider vinegar
- 2 tablespoons White granulated sugar
- 0.125 teaspoons Ground cloves
- 0.125 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Water
Instructions
Remove the outer leaves of the red cabbage and rinse thoroughly. Cut the cabbage into quarters, remove the core, and thinly slice the leaves into shreds.
Peel and core the apple, then grate it using a medium-fine grater. Set aside.
Peel and finely chop the onion.
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the chopped onion to the pot and sauté until it becomes translucent, about 3–4 minutes.
Stir in the grated apple and cook for another 2 minutes, allowing the flavors to meld.
Add the shredded red cabbage to the pot and stir to combine with the onion and apple mixture.
Sprinkle the apple cider vinegar, sugar, ground cloves, ground nutmeg, salt, and black pepper over the cabbage. Toss everything together to evenly coat the cabbage with the seasonings.
Pour in the water, then cover the pot with a tight-fitting lid. Reduce the heat to low and simmer for 45–60 minutes, stirring occasionally. If the liquid evaporates too quickly, add a splash more water to prevent the cabbage from sticking.
Taste the cabbage after it has finished cooking and adjust the seasonings if needed. Serve warm as a side dish to complement roast meats, sausages, or potatoes.
Nutrition Facts
Calories |
133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 15.6 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 449 mg | 10% | |
*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.
