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Sunday afternoons were frequently a time for family gatherings. While the uncles played cards, the aunts prepared wonderful German treats such as this red cabbage. Oftentimes there wasn't enough room for everyone at the dining table, so the grown-ups and babies ate first. My cousins and I would hang around waiting for our turn, hoping there'd be plenty of food left.
This recipe is:
Diabetic Friendly
Diabetic Exchanges: One serving (prepared with artificial sweetener and no added salt) equals 1-1/2 vegetables; also, 43 calories, 1 mg sodium, 0 mg cholesterol, 10 gm carbohydrate, 2 gm protein, less than 1 gm fat.
Originally published as German Red Cabbage in Reminisce November/December 1991, p37
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Reviewed on Aug. 02, 2011 by bmbadgley
Added another 1/3 cup red wine vinegar. Will use an additional apple next time.
Reviewed on Dec. 08, 2010 by jblanchard
Next time I'll use red wine vinegar instead of white to give it extra zip!
Reviewed on Oct. 16, 2010 by Kris Countryman
I too made this with Splenda as that is what my recipe called for. The picture & all other ingredients were the same. Loved it.
Reviewed on Dec. 27, 2009 by hunkydoriest
This was my first time making red cabbage, and it was fantastic. I've had it several times and substitute splenda for the sugar. It's great.
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