Spiced Red Cabbage

Name: Spiced Red Cabbage
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 6 servings.
Cuisine: Comfort Food Recipes, Comfort Food Side Dishes, Comfort Food Vegetarian Recipes, German Recipes, German Side Dishes, German Vegetarian Recipes
Ingredients: 1/2 medium head red cabbage, diced; 1 tablespoon canola oil; 1/2 cup chopped onion; 1 medium tart apple, quartered; 3 tablespoons tarragon vinegar; 1 tablespoon sugar; 1 bay leaf; 1 teaspoon salt, optional; 1/4 teaspoon pepper; 1/8 teaspoon ground cloves

When it comes to vegetable dishes, this traditional one is at the top of my list. The wonderful sweet-sour aroma and taste remind me of home. Plus, it looks so pretty on the table. -Karin Cousineau, Burlington, North Carolina

Ingredients

1/2 medium head red cabbage, diced
1 tablespoon canola oil
1/2 cup chopped onion
1 medium tart apple, quartered
3 tablespoons tarragon vinegar
1 tablespoon sugar
1 bay leaf
1 teaspoon salt, optional
1/4 teaspoon pepper
1/8 teaspoon ground cloves

Directions

In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain. Return to pan; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.

Nutrition Facts

1/2 cup: 78 calories, 3g fat (0 saturated fat), 0 cholesterol, 23mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Reviews

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Average Rating:

delowenstein

Feb 2, 2019

This recipe is delicious! I kept the recipe as is-I did not have tarragon vinegar, though! I'd used other vinegar (cider). I also used the cooking liquid in the cabbage dish!
5xamom

Apr 17, 2013

My mom use to make this when I was a kid to go with sauerbrauten. It was one of my very favorite side dishes! I haven't made it in a long time. The only difference was we don't add the bay leaf or oil. It was great! Thanks for reminding me of an old family favorite! My children enjoyed it also.
Summy

Nov 18, 2010

I have made this recipe every Thanksgiving for years. My mother loves it. Leftovers (if there are any) are good hot or cold. I usually double this recipe to assure that we DO have leftovers. :)