Description
This traditional German Red Cabbage is a sweet and tangy side dish made with tender red cabbage, apples, and spices simmered to perfection. It’s a classic accompaniment to roasts, sausages, and holiday dinners, offering a comforting balance of sweet and sour flavors.
Ingredients
1/2 large head red cabbage (about 5–6 cups), thinly sliced
1 apple, halved
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup brown sugar
2 teaspoons salt
1/4 teaspoon black pepper
4–5 whole cloves or 1/4 teaspoon ground cloves
2 tablespoons butter
Instructions
- Slice the red cabbage into thin strips, about 1/8–1/4 inch thick. Place half into a heavy-bottomed pot.
- Grate half of the apple over the cabbage. Stud the remaining apple half with cloves and add it to the pot.
- Layer the remaining cabbage on top.
- In a small bowl, whisk together apple cider vinegar, water, brown sugar, salt, and pepper until the sugar dissolves.
- Pour the vinegar mixture over the cabbage and top with butter.
- Cover and bring to a gentle boil. Once it starts to bubble, reduce heat to low and simmer for 1½ to 2 hours, stirring occasionally.
- When the cabbage is tender and glossy, remove and discard the clove-studded apple half.
- Adjust the seasoning with extra sugar or vinegar if desired, then serve warm.
Notes
Use Granny Smith apples for tartness or Honeycrisp for sweetness.
Add a splash of apple juice or lemon juice for extra brightness.
Stir in a pinch of cinnamon or allspice for a warm spice note.
Swap butter for olive oil to make it vegan.
The flavor improves as it sits—perfect for making ahead.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Simmered
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 14g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 10mg
