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German Red Cabbage

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
  • 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


  • 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.

German Red Cabbage Tips

Is red cabbage good for you?

Yes, red cabbage is good for you! Red cabbage contains antioxidant-rich, immunity-boosting vitamin C, as well as many other important vitamins and minerals, including vitamin A and potassium. It is also low in calories and a good source of dietary fiber.

What's the best way to cut red cabbage?

To cut red cabbage, first rinse and remove any outer leaves that are wilted or dry. With a chef’s knife, slice off the root end, then cut the cabbage in half through the stem. Slice the cabbage into quarters, diagonally cutting out the root. Finally, thinly slice the cabbage in the short direction, which makes it easier to eat. You can also shred your cabbage using a food processor blade, mandoline or cheese grater.

What can you do with leftover red cabbage?

There are plenty of recipes you can make with leftover red cabbage. Toss the leftovers into a mixed greens salad or make a pretty slaw, like raspberry slaw or spinach slaw. You can also use leftover cabbage to make red cabbage casserole, beef cabbage stew or any of these other cabbage recipes.
Nutrition 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.


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  • Kimberly
    Feb 17, 2021

    What part of Germany does this come from. My family is from Bremerhaven Germany we do ours totally different..... I unfortunately am not of fan of this recipe. I don’t mind trying new recipes, I’ll stick with my mother’s family recipe.

  • Donna
    Sep 30, 2020

    The addition of a tablespoon or more of bacon drippings and 1/4 teaspoon of ground cloves make this recipe perfect! I use cider vinegar and cook this for 45 minutes. It can also be cooked in a slow cooker for 6-8 hours on Low.

  • Candy
    Sep 30, 2020

    It says Medium heat in the first paragraph

  • Cjezek
    Sep 29, 2020

    Super easy and just delicious. It's become a family favorite with pork loin or pork chops! Made no alterations to the recipe.

  • Jette
    Jun 24, 2020

    You forgot to tell if you cook over low or high flame...

  • gremaux
    May 21, 2020

    GOOD but not special. Try another recipe next time.

  • BobbysChicagoBAbe
    Apr 26, 2020

    Best recipe around! Only things I did differently, from memories of my mom's red cabbage was 1) use lemon juice instead of the vinegar in the same amount and 2) I threw in about a t. of caraway seed.

  • Pam
    Apr 12, 2020

    I have tried other recipes. This is the best and easiest. A winner every time. Wonderful with rouladen for Easter dinner:)

  • Andrew
    Mar 29, 2020

    Just like my mother made. Have prepared this twice now just as laid out in the recipe and its perfect. You can add some clove which I did the first time. Healthy, budget friendly, an easy veggie side dish that everyone will enjoy.

  • rwippel
    Mar 22, 2020

    I love this dish! I’ve made this recipe several times over the years. I prefer mine a little less sweet so I started using 1/4 cup sugar.