German Red Cabbage Recipe
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German Red Cabbage Recipe

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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. —Jeannette Heim, Dunlap, Tennessee
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES: 10 servings


  • 1 medium onion, halved and sliced
  • 1 medium apple, sliced
  • 1 medium head red cabbage, shredded (about 8 cups)
  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 64 calories, 0 fat (0 saturated fat), 0 cholesterol, 23mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.


  1. In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold. Yield: 10 servings.
Originally published as German Red Cabbage in Reminisce November/December 1991, p37

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melissakrintz User ID: 4213978 242993
Reviewed Feb. 1, 2016

"This was delicious!"

sjpoor User ID: 2565047 233639
Reviewed Sep. 28, 2015

"Made this recently for company and it was really good. I made it using the food processor for cabbage, onion and apples. I did substitute apple cider vinegar as that was what I had. Served it warm as a side dish of baby back ribs along with a green salad Yummy"

SheriEllen User ID: 3146356 71342
Reviewed Jan. 30, 2013

"Served this at Christmas with a stuffed pork loin, was delish! Enjoyed as is..."

bmbadgley User ID: 3904867 42758
Reviewed Aug. 2, 2011

"Added another 1/3 cup red wine vinegar. Will use an additional apple next time."

jblanchard User ID: 3927005 14024
Reviewed Dec. 8, 2010

"Next time I'll use red wine vinegar instead of white to give it extra zip!"

Kris Countryman User ID: 1858674 17145
Reviewed Oct. 16, 2010

"I too made this with Splenda as that is what my recipe called for. The picture & all other ingredients were the same. Loved it."

hunkydoriest User ID: 4515323 37741
Reviewed Dec. 27, 2009

"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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