Red Cabbage with Apples

Red Cabbage with Apples

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This cabbage recipe is the perfect accompaniment to any German fare. Tender red cabbage, braised in a sweet and sour sauce with apples and onions. So good. Click to Tweet

Red Cabbage with Apples is a delicious recipe that my mother-in-law makes. It’s the perfect accompaniment to any German fare. Tender red cabbage, braised in a sweet and sour sauce with apples and onions. So yummy! 

When the weather starts to cool and the calendar turns to September, our family starts looking forward to celebrating our annual Oktoberfest dinner at our church. There are many such celebrations in our surrounding communities as well so German food can always be found in the fall.

My mother-in-law taught me several of her family recipes, which have been handed down from the strong German lineage in our families–Spaetzel, Sauerbraten, and this recipe.

Of course, I’ve added many of my own dishes to our Oktoberfest potluck such as Bierocks with Sausage and Cabbage, German-Style Meatballs, and Pork Schnitzel with Cream Sauce.  I’m salivating over all that saucy cabbage just thinking about it!

Ingredients Needed to Make Red Cabbage with Apples

  • red cabbage
  • red wine vinegar
  • sugar
  • kosher salt
  • bacon fat
  • Jonathan apples (2 medium apples)
  • yellow onion
  • bay leaf
  • whole cloves
  • water
  • dry red wine
  • red currant jelly (or you may use grape jelly)
  • more salt and black pepper for seasoning

Instructions on Making This Recipe

To begin, prepare your ingredients. It’s always a good idea when you start a recipe to have all the ingredients ready at your fingertips.

Using a food processor or a Chef’s Knife/Santoku Knife and cutting board, coarsely chop the cabbage. You do not want a really fine shred for this recipe, so I always use a knife for this job.

Core, peel, and dice the apples. Chop the onions. Place all in prep bowls for use as needed.

Place cabbage in large bowl and sprinkle with red wine vinegar, sugar, and salt. Mix together and set aside.

Be sure to use Bacon Fat. And Bacon, if desired!

In a shallow Dutch oven, melt bacon fat and saute apples and onions until tender, about 5 minutes.

If you want to crank this recipe up a notch, go ahead and begin by frying some bacon (3-4 strips). Once browned, allow to cool and break into bite-size pieces. Then add the bacon in at the last when you stir in the wine and jelly. 

Add red cabbage, bay leaf, cloves, and water. Stir thoroughly and bring to a boil. Cover and simmer for 90 minutes to 2 hours, keeping it moist with extra water if needed.

When the cabbage is done, there should be no liquid left in the pan. Just before serving, remove bay leaf and cloves and stir in wine and jelly. Taste to season with salt and pepper. This recipe will serve 6-8 people. 

Serve this authentic old-time dish with more German Recipes Found Here.

Recipe for Red Cabbage with Apples - Octoberfest German Food Recipes

Red Cabbage with Apples

Here's a delicious recipe that my mother-in-law makes. It's the perfect accompaniment to any German fare. Enjoy!
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Course: Side Dish
Cuisine: German
Keyword: Jonathan Apples, Potluck Dinners, Red Cabbage, Red Currant Jelly
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 8

Equipment

Santoku Knife
Measuring Tools
Dutch Oven 3 qt
Spurtle Set

Ingredients

  • 2 pounds red cabbage coarsely shredded
  • 2/3 cups red wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons bacon fat
  • 2 medium Jonathan apples core, peel, and dice
  • 1/2 cup yellow onion chopped
  • 1 small bay leaf
  • 2 whole cloves
  • 1 cup water
  • 3 tablespoons dry red wine
  • 3 tablespoons red currant jelly or grape jelly
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Prepare ingredients for this recipe. Coarsely chop cabbage. Core, peel, and dice the apples. Chop the onion.
  • Place cabbage in large bowl and sprinkle with vinegar, sugar, and salt. Set aside.
  • In large shallow Dutch oven, melt bacon fat and saute apples and onions until tender, about 5 minutes.
  • Add chopped cabbage, bay leaf, cloves, and water. Stir thoroughly and bring to a boil. Cover and simmer for 90 minutes to 2 hours, keeping it moist with extra water if needed. When the cabbage is done, there should be no liquid left in the pan.
  • Just before serving, remove bay leaf and cloves and stir in wine and jelly. Taste to season with salt and pepper. Serves 6-8.
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