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German Red Cabbage Recipe

German Red Cabbage Recipe

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. YIELD: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

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.

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

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MY REVIEW
Reviewed Feb. 1, 2016

"This was delicious!"

MY REVIEW
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"

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."

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