Show Subscription Form




German Red Cabbage Recipe
German Red Cabbage Recipe photo by Taste of Home

German Red Cabbage Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES: 10 servings

Ingredients

  • 1 medium onion, sliced
  • 1 unpeeled apple, sliced
  • 1 medium red cabbage, shredded
  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon pepper

Nutritional Facts

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.

Directions

  1. Coat the inside of a large Dutch oven with cooking spray. Saute onion and apple until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold. Yield: 10 servings.
If Cooking for Two: Freeze cabbage in serving-size portions.
Originally published as German Red Cabbage in Reminisce November/December 1991, p37

Nutritional Facts

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.

Reviews for German Red Cabbage

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 30, 2013

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

MY REVIEW
Reviewed Aug. 2, 2011

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

MY REVIEW
Reviewed Dec. 8, 2010

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

MY REVIEW
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."

MY REVIEW
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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT