German Red Cabbage

This German Red Cabbage is a classic, flavorful side dish with a perfect balance of tangy, sweet, and savory notes. Slowly simmered with apples, apple cider vinegar, and warm spices, it’s tender, aromatic, and ideal for pairing with roasted meats, sausages, or holiday feasts.

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Ingredients

• ½ large head red cabbage (about 5–6 cups), shredded
• 1 apple, cut in half
• ⅓ cup apple cider vinegar
• 3 Tablespoons water
• ¼ cup brown sugar
• 2 teaspoons salt
• ¼ teaspoon freshly ground black pepper
• 4–5 whole cloves or ¼ teaspoon ground cloves
• 2 Tablespoons butter

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Instructions

1. Prepare the Cabbage

Shred the red cabbage into thin slices, about 1/8″–1/4” thick. Place half of the shredded cabbage in a medium heavy pot.

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2. Add the Apples and Spices

Grate one half of the apple over the cabbage. Insert the whole cloves into the other half of the apple and add it to the pot.

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3. Layer and Season

Add the remaining shredded cabbage on top. In a small bowl, whisk together apple cider vinegar, water, brown sugar, salt, and black pepper. Pour the mixture evenly over the cabbage.

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4. Cook the Cabbage

Add 2 Tablespoons butter and cover the pot with a lid. Bring to a boil, then reduce heat to low and simmer for 1½–2 hours, stirring occasionally.

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5. Finish and Serve

Remove the apple with cloves and discard. Stir the cabbage and serve warm.

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Why You’ll Love This Recipe

• Authentic German flavor: Tangy, sweet, and slightly spiced for traditional taste.
• Versatile side dish: Perfect with pork, sausages, roasts, or holiday meals.
• Easy prep: Requires simple ingredients and minimal effort.
• Slow-simmered tenderness: The long cooking time ensures soft, flavorful cabbage.

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Tips

• Slice cabbage evenly for consistent cooking.
• Taste and adjust sugar or vinegar to your preference.
• Stir occasionally to prevent sticking and ensure even cooking.
• Use a heavy-bottomed pot to avoid burning the cabbage.

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Variations and Substitutions

• Vinegar options: Substitute apple cider vinegar with red wine vinegar for a sharper tang.
• Sweeteners: Use honey or maple syrup instead of brown sugar.
• Spices: Add a pinch of cinnamon or allspice for a warmer flavor profile.
• Vegetarian option: This recipe is naturally vegetarian; omit butter or replace with olive oil for a vegan version.

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FAQs

Can I make this ahead of time?
Yes, it tastes even better the next day as flavors meld. Store covered in the fridge and reheat gently.

Can I use pre-shredded cabbage?
Yes, but fresh cabbage gives the best texture and flavor.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 5 days.

Can I freeze it?
Yes, freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.

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Serving

Serve German Red Cabbage warm alongside roast pork, sausages, turkey, or ham. It’s also a flavorful accompaniment to mashed potatoes or spaetzle.

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Suggestions

• Garnish with fresh parsley or a light drizzle of olive oil before serving.
• Pair with roasted root vegetables or braised meats for a full German-inspired meal.
• For a slightly sweeter version, add an additional ½ apple, diced, during the last 30 minutes of cooking.