German Red Cabbage
If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!
If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!
This is THE BEST recipe ever! It does not need any adjustments. I didn't have a cheesecloth so I just added all the ingredients in the pot and picked out the big pieces when I saw them. Very authentic and delicious.
I ruined it :( (I still gave it a 5 so that its rating wouldn't suffer from my mistakes). I didn't have whole spices so I used ground ones and way too much of them. It was inedible. My advise: if you don't have whole spices either omit them or use ground ones VERY sparingly.
We have visited Germany 5 times and I did not have any cabbage any better than this. If you had 6 stars, that is what I would rate. I made an all German meal but it was the cabbage everyone raved obout. Even my wife who does not usually like cabbage said she would eat this any time I made it.
This is an excellent and authentic tasting German red cabbage recipe. I did have to add more sugar at the end of cooking, however, as mine was mouth puckering tart. It could have been my apples, but I would definitely give it a taste test before serving.
I made this recipe as a Christmas present for my mother. When my grandfather was still alive, they would have this with thier dinner every Christmas. She said it was exactly like the traditional German recipe and loved it very much. It truly is INCREDIBLE! The aroma that fills the house with the apples and vinegar and spices...it's just the epitome of winter. We will be using this recipe often. Thank you.
This is good and pretty. I wish I'd sliced the cabbage and onion thin, though. And I suspect that there should be 2 TABLESPOONS rather than 2 teaspoons cornstarch, since no amount of simmering made it thicken or glossy as I'd hoped.
This is the real thing. The Germans call it Apfelrotkohl and it can be found in every market and most restaurants. Living in Germany for the past four years, I've tried many different versions, but this hands down the best. True German red cabbage!
This was wonderful! Reminded me of the red cabbage my very German grandmother used to make when I was a child. I made it for an Oktoberfest dinner we hosted (also used the Jaegerschnitzel and Easy Apple Strudel recipes from this website). My kids wrinkled their noses at the smell of the cabbage while I was cooking it, but it was so worth it! I also served spaetzle (I used a box brand because I didn't have time to make it from scratch). Yum!
This is the first time I have made German red cabbage but, it won't be my last. Absoluley wonderful. I fixed it with a pork roast and got rave reviews! Thanks for sharing. I wouldn't change one thing in here. Delicious!!
I was looking for a recipe like this one for an Oktoberfest dinner. When I was in Germany, this was a traditional dish served at holiday dinners, etc. and wanted to find a recipe that tasted just like the one found in Germany. This is it! So good and really authentic tasting. I used ground allspice in my cheesecloth, but it worked. I also added a little more butter at the end. I made this in the crock pot and it turned out great. Don't mess around with other recipes unless you use your grandma's from Germany or something. Make this recipe.
I wanted to give people a hint if they don't have cheese cloth. I use a tea ball or spoon (for loose tea). Put the spices in, close it up and put into the pot. Easy to use, find, and remove at the end.
My husband doesn't like cabbage but he still agreed this was a 5-star recipe and he loved it. I didn't have whole spices so I substituted 1/8 tsp ground black pepper, 1/4 tsp ground allspice and 3/8 tsp ground cloves.
As a West-Berliner, I highly recommend this recipe, which is almost the same as that which my late mother used. What is missing, however, is the peel of 1/8 of a lemon. Also, please, please, cut down on the sugar and vinegar!!!! I suggest 1/2 of the recommended amounts. The end product should be sweet-sour and not sweet and the taste of the cabbage should still be evident. Besides, less sugar is healthier and diabetic-friendly. Another comment if I may- to avoid the red cabbage becoming mushy, I suggest a much shorter cooking time. The end result should be a firm but not raw, crunchy cabbage! Sonnst ist alles perfekt! :) :) :) However, if you wish to read authentic german recipes from Germany, scroll down to the bottom of allrecipes, select Germany.... and without any delay you have what you need. 100% german recipes!! Use a FREE online dictionary for translation!
Great recipe! My hubby and mother loved it! I had to brainstorm to make as I did not want to spend $ on whole spices or cheesecloth for this one recipe until trying. Since I did not have cheese cloth, I used a paper coffee filter and tied it with an oven bag tie to hold spices with whole bay. I used ground black pepper, ground allspice, and ground cloves. For those who have never cooked cabbage do not worry that you have little water and lots of cabbage in your pot. Cabbage cooks down ALOT during the cooking process. Also for newbie cooks, a good sized sauce pot will work for a dutch oven. It is basically one in the same.=) TY Ardis for this recipe.
Excellent! Great way to get purple in your diet. Of course I countered all potential health benefits by eating with two big fat juicy Brats! For the spices, I used a coffee filter instead of cheese cloth and tied it closed with dental floss. Worked out just fine.
My family and I LOVE this recipe. It is so simple and tasty. Since I love my slow cooker, I decided to try it in there. I followed the recipe exactly but cooked it on low for 6 hours. Then stirred it and continued cooking for an additional 2 hours. I then added the thickener and cooked on high for 20 min. Perfecto! Fry up some pork chops and make mashed potatoes and dinner is done.
I've been using this recipe for 50 years, except I don't use that much sugar , use ground cloves and don't bother to put the other spices in a cheesecloth etc. No need for that. If you happen to get some of these spices on your plate just put them on the side. I think the most important thing is to cook the cabbage at least 2 days before serving it. The flavour improves with every day Just about forgot, I add 1 to 2 tsp of liquid smoke to the water. Best to try 1 tsp first you can always add more.
I never have whole cloves, allspice, or cheesecloth. So, I use about 1/4 tsp. ground for each and fold it up in a coffee filter and place it in the pot. If it starts to get overpowering, I remove the filter. If it needs more, I just sprinkle it in a dash at a time, but I usually won't do that right away because it gets stronger the longer it sits. In fact, I think this is actually better on the second day.
wow! This is really a good recipe. When I was making this I was skeptical about how this was going to turn out. I liked the apple flavor, I used sweet apples, which wasn't a problem. The only thing with using soft apples is that they dissolve easily, so maybe add more if you decide to do that. Also, it smells really vinegary when it's cooking, but don't worry the sugar cuts it pleanty. I added cinnamon and a little brown sugar at the end for my own taste. Be cognizant that German food is a little tangy so don't go overboard on the sugar and spices, let the cabbage speak for itself! Great!!!
UPDATE: GAVE MY PARENTS LEFTOVERS TO SERVE WITH THE BRATS THEY WERE GRILLING FOR DINNER AND THEY LOOOVED THIS! Super yum! I REALLY enjoyed this. My hubs didn't like this as much as I did, but he is not a fan of sweet sides or cabbage. :( He DID agree that this is as good if not better than our local German restaurant's cabbage tho.... Not only is this SUPER easy to prepare, it's convenient too! I was able to prep during my lunch hour (I now work out of my house) and then start cooking toward the end of the day so that this was done right as my hubs walked in the door. Other than doubling the cornstarch / water slurry (as is, my cabbage was too soupy for my liking), I changed NOTHING. To make good use of one of my kitchen gadgets, I added all of my spices to a tea ball. Oh, and I used 3 smallish Granny Smith apples (my favorite variety) because my grocer didn't have large ones. NOTE: To core a head of cabbage, simply cut the stem off so that you have a flat surface to lie the cabbage upright, then slice in half thru the stem and then slice each half in half. You'll end up with 4 wedges with a core at the end of each (i.e. quarters). Just cut out the core (on the diagonal) and viola! - you've successfully cored your cabbage! Served with authentic German frankfurters (not the Ballpark stuff!), spatzle, pretzel rolls and Woodchuck Fall cider, this was an AWESOME meal! I'm soooo glad I have leftovers. :) Thanks Ardis!!!
Finally the authentic red cabbage taste I have been looking for since I left Europe! I use the food processor grating wheel for both the cabbage and the apple. For simplicity I just put the whole cloves and bay leaf right into the cabbage with a 1/3 tsp. ground allspice and bit of ground pepper. Comes out great. Serve with pork roast and German spaetzle for a truly delicious and authentic dish. Perfect cold weather comfort food. Freezes well.
This was done as a test for an upcoming German themed dinner that I will be attending. I tried it the night I made it and the following day (along with Slow-Cooked German Short Ribs from this site), and I have to say that while I enjoyed it the first night, the flavors seemed to have gotten better the next day. I love dishes that can be made ahead! I used the tea ball for the spices and my Kyocera ceramic adjustable slicer for the cabbage, apples and onion. Used 1 heaping Tbls. of cornstarch to thicken.
This was just like Oma's, I wouldn't change a thing!
Fabulous as written! Great recipe for sweet/sour cabbage!
If I only had all the ingredients, I would have probably rated this SIX stars. I had a head of red cabbage sitting in the fridge that I bought for something else, but was too lazy to make it. I'm not a fan of cabbage and especially not a fan of sweeter-type dishes. But WOW.. I didn't think this would ever taste this great. I didn't have cloves and allspice, but the recipe turned out phenomenal. Thank you!
This was the best German Red Cabbage I have tasted in ages. I followed the recipe; I only cut down on the sugar. I used 3/8c sugar; and because I did not have any apples I omitted them. I did not miss them. Because cabbages come in so many sizes; I decided to weigh the head before starting; it was 2 1/4#. If anyone knows what I could use to substitute tart apples in a recipe I would be very happy if you would inform me. Thanks for a delish recipe Bernie firstname.lastname@example.org
So yummy and easy to make! I didn't have cheesecloth, so I just put the spices directly in the pot. My 9 year old daughter loved it! This recipe can probably be made without the thickener (cornstarch/water) at the end, it got a bit thick, but it all depends on how you like your cabbage. This tastes just like a German deli's salad that is near our house. Oh, and my German hubby says that this is just like his grandmother's.
really easy and very tasty! I only had 2 apples...I also used ground spices
Very good--I've never had any German red cabbage before, so I trust all the other reviews as to its authenticity. I used granny smith apples, and they did just melt into the cabbage. It might be a good idea to add another diced apple halfway through cooking, so you do get some cooked apple texture. I did add a little extra butter, and I used some chicken stock in lieu of water. Other than that, made just as written. Thanks for a delicious side dish (I plan on throwing in a few sausages next time for a one pot meal!)
Yum! I'll never each jarred red cabbage again! This was amazing! I substituted beer for the water and used rome apples because that is what I had on hand. I served it with Schnitzel but had it as a side dish a few nights in a row with quiche one night and meatloaf the next. I tastes great no matter what you serve it with. Will be making agian and again. Thanks for the recipe!!
My husband said this was the best red cabbage I have ever made. I changed a couple things. Used 1/4 tsp of ground allspice and ground cloves and threw it in with all other ingredients. Used Granny Smith apples and no cornstarch at end. I will definitely be making this again.
Oh My....I am trying not to cry at this minute. I made this for a potluck but doubled it for Xmas and it is the PERFECT recipe. My house smells like the good ole days when my mom and grandma made this. I can't say anything except that when I followed my mom's recipe...I messed it up...when I followed this recipe...PERFECT! I changed nothing and I am German...this is THE recipe.
Terrific recipe, made it exactly as written and wouldn't change a thing. Turned out perfectly, can't wait for leftovers!
I'm not sure what I did wrong, but I found this mediocre at best. The vinegar was overpowering, and there was nothing particularly appealing about this dish.
I had been craving this for a few weeks and was not disappointed at all! This recipe makes for a delicious dish. I only make half a cabbage for the two of us and it still was too much. Make sure you have a GIANT pot if you want to make the entire head. The apples really set this off. Mmmmhhhmm.
Great recipe . . . I have fresh red cabbage from the garden and wanted a recipe like this to make and serve as a side dish at cook-outs, this would go great as a side dish at any cook-out and it is much healthier than potatoe salad. Thanks for sharing, The Peev . . .
This was very good. Made it with the Sauerbraten and Hot German Potatos recipes from this site. I will make this recipe again.
I made this for my German father-in-law as part of his birthday dinner. It made me feel like an incredible cook when he told me that it was very similar to the red cabbage he grew up eating as a child in Germany!! Thanks for the recipe!
Delicious! This came out quite sweet and a little tangy-- great flavor. I used Splenda rather than sugar and did not have cheesecloth, so I left the whole spices in the cabbage. It made a ton but improves with time, so leftovers are welcomed!
Outstanding. The only change I made was to cook it a little longer, about 3 hours. This went over very well when I served it with Jagerschnitzel and Parsley Red Potatoes (both recipes from this site). Will probably make again but in my slow cooker.
This is so close to my husbands Omie's recipe. the only thing I do differently is instead of using the cheesecloth I take the onion whole, and stick the cloves in the onion and allspice and peppercorns. Than at the end i remove the whole onion and bay leaf. Oh and I don't add the apples every time.
We all went back for seconds and thirds! The only changes made...I used 1 apple and chicken broth instead of water. Served it with roasted potatoes and pan seared pork loin. Washed it down with some Guinness. Mmmmm.
My mom is originally from Germany and came over here in her 20's, so her red cabbage was always the best! I didn't have her recipe, but since it was a surprise Mother's Day meal, I thought I'd give this one a try instead. She tasted it, and asked where I got her recipe from! Probably the best compliment ever. :)
Was great with the pork schnitzel that I made.
Could not find red cabbage in a jar, so decided to search for a recipe. Decided on this one and so glad that I did. Served this to a group of friends and everyone raved about the dish. I cooked in the crock pot for about 5 hours which is also a great make ahead way to do it. My husband is trying to think of times when I can make it again.
My mother is German and I grew up on red cabbage, this is the best I have ever had!
Made this recipe to go with Wienerschnitzel and Spaetzle and it was delicious! I love red cabbage and homemade is always better-Made the recipe as directed and it was perfect
2014 Authentic tasting. It is an acquired taste. I think saying this feeds only 6 people is a low estimate. Picky kids only ate a few teaspoons. Nov 2015 Doubled this recipe for about 14 adults. I figured this was one of those love it/hate it type dishes. It proved true. Three people told me this was so good, one woman took some and then decided not to eat it, but her husband finished his own, ate hers and went back for thirds. I did have lots left over, but people were glad to take home the leftovers.
I used a quart jar of spiced red cabbage that I canned last year with this recipe and it was sooooo delicious! I don't care too much for the flavor of the spiced red cabbage that I canned, but when I use it with this recipe, what a difference it makes. So glad I found this. My family raves about how good this is every time I make it.
PERFECTLY YUMMY! BEATS any canned or jarred red cabbage.
Great. Recipe. I left out the butter and onions. Very good with pork shoulder and roasted winter roots
This is the first time I have made German red cabbage but, it won't be my last. Absolutely wonderful. I fixed it with a Jagerschnitzel, my recipe, and a Hot German Potato Salad, my recipe, and got rave reviews! Thanks for sharing. I change 2 teaspoons of cornstarch to 2 tablespoons. This is THE BEST recipe ever! It does not need any other adjustments. I didn't have cheesecloth so I just added all the ingredients in a coffee filter and tied it together and it worked great. Very authentic and delicious. Our German friends bragged on the whole dinner and had to have the recipe. My Jagerschnitzel recipe is different than any I’ve found on here but they all come close.
We cooked this dish as part of our Oktobefest in October celebration and we have deemed it awesomely delicious!
Awesome! I made this for christmas dinner as I had to make my vegetable on the stove as my oven was already stuffed. I did not use the cheese cloth I just put everything in the pan and fished it out at the end. I had to use a little more cornstarch to get mine the thickness I wanted it. My mother in law said it tasted just as good as her very German mother in law used to make so I guess that means its just not me who thinks its good.
This is wonderful, delicious, and economical. A very nice pairing with the schwienebraten pork roast recipe.
Wow! This was great! I used granny smith apples and splenda. I will probably reduce the splenda so it's not so sweet. Apple provided a lot of sweetness. I also put the onion in the cheesecloth so I could remove once cooked.
Wow. I ate this every day, and I still wanted more when it was all gone! Very yummy! Excellent side dish!!
Way too sweet! I think if I make this again I will cut the amount of sugar in half!
This is one of my favorite recipes! I love this red cabbage over any I've gotten in restaurants.
I used a tea strainer since I did not have any cheese cloth. Worked great. Next time I will use less sugar. A crowd pleaser!
loved it! I did not have a cheesecloth, so I just ground the allspice and clove and it worked well. This tasted great and I will make it again and again... I must remember thought that it is too strong to be considered to be a 'side dish' in the meal... it works better as a glorified condiment :)
If you like german red cabbage then you'll like this. However, I did cut the vinegar in half.
Sehr Schön. There are two optional tips I found made this dish even better. First, Take the time to cook the cabbage before adding the liquids to the Dutch oven. This will make the end product the more attractive dark purple color than opposed to a lighter pinkish. Though there is little to no change in the flavor. Another tip I got from a fellow German chef is to use red currant jelly to thicken instead of the cornstarch slurry. This adds a nice extra sweetness. Overall, great recipe. Best enjoyed with some potatoes and browned Brat or Bockwurst. Guten Apetite!
Made this as a side dish to a crown roast of pork. It was easy and delicious. The recipe does make a large amount. Next time, I'll probably halve the recipe. Thanks for a different side dish!
Excellent. I used a large head of red cabbage, so doubled the allspice & cloves. There was enough liquid to cook using original recipe. Wish I had sliced the cabbage 1/4" instead of 1/2".
amazing!!!...this is the one of the best finds of the website..don't change a thing to this recipe you wont be disappointed....it tasted just like what my german grandmother use to make.
Good sweet and sour flavor! I added some sliced kielbasa to make it a main meal - YUMMM!
I followed this delicious recipe except for three minor deviations: I used kosher salt, I used just 1/8 tsp. or so of ground allspice and I didn't have a sweet onion so i used a regular yellow onion. Served with turkey kielbasa and parsley potatoes. My Polish ex-DMIL said to always use kosher salt when going for the sweet/sour tang. I didn't give it 5 stars because I found it almost too overpowering...I think I'll add an extra apple or so. And, of course, it all depends on the size of the cabbage. Also, my yellow onion wasn't as tender as I would've liked...so I'm going to give them a head start next time. Oh, also, I upped the corn starch to 2 TBSP.
I lived in Germany and come from a southern German family. This is the closest to home I've ever had. Every time I make this people go insane. There's never any left and ppl who have never had red cabbage discover a new love for it. This is an absolute staple in my home...the only difference is I like this cold.
This is something that I had never eaten, much less cooked, but I was looking for a veggie that could simmer on the stove while I cooked the rest of Christmas dinner and I loooove vinegar, so I went with this. I was amazed that the cabbage didn't get all wilty after all that simmering and the tart flavor was nice. It was also really pretty and a nice balance to all the heavy stuff. The guests liked it too.
ZER GUT. I actually combined all ingredient without the cheesecloth, and put in a slow cooker on low for 8 hours. Then I combined the cornstarch and water until after it was done to thicken the liquid. This is an amazing contribution, THANK YOU. My husband is German, and when I made this for our Oktoberfest meal, he took a bite, and with such exhilaration exclaimed, "YOU MADE IT! YOU MADE IT! IT'S LIKE HOME!" He then told me how his sentiments resembeled that of the character in Ratatouille, Antonio Ego-the food critic, who after taking a bite of the ratatouille suddenly stops and has a flash back of his childhood, rembering how wholesome and good---and magical the dish meant to him. Danke shoen fuer alles! Thank you for everything!
Yum. Tastes just like my local German restaurant. Next time, I plan to use less vinegar and water so there is less juice.
The best red cabbage I have ever had.Will be making for Christmas to go along with goose .Just wonderful. Thanks for a great recipe
I love this recipe and so does my family. The only thing I do different is double up the corn starch.
I used brown sugar and used pickling spice that I placed in a tea ball so I could take the spices out easily. At the end I added a smidgen of dried dill. Very tasty.
Easy and delicious - the only way my husband touches cabbage.
Yum! No changes to original recipe.
This was tasty but a little bit too intense. I think next time I would cut the spice a bit and use less vinegar.
What an excellent surprise! I found this recipe by accident, and we just loved it. I added a few caraway seeds, and they added just another level of flavor. This is a definite keeper, and it's so easy to make. I'll be making this again.
Served this with corned beef instead of the traditional steamed cabbage, sooo much more flavor! Put the spices in a tea ball infuser,much easier to remove. The moisture cooked out almost completly, so no need for the cornstarch mixture..
I made this exactly as recipe called and it was delicious. Even my picky eaters loved it and went back for more. Highly recommend this dish. I put it with German sausages & spaetzels.
This recipe would make my German mom proud! I've made it two times now. The first time I used sugar, the second time I used Splenda. It tasted exactly the same so I will be using Splenda from now on. I also didn't have whole spices on hand, so I added a dash of each of the ground spices directly to the pot instead. This dish goes perfectly with pork tenderloin. Next time I am going to make a double batch since it freezes really well. Thank you for the recipe!! If I could give it 10 stars, I would :-)
My husband said this was just like the Red Cabbage he had while in Germany! It is very simple to make & our kids even liked it. Perfect compliment to our Reuben Sandwiches to celebrate St. Patrick's Day! This will become a frequently used recipe in my kitchen.
My daughter made this for an all German Christmas dinner. It was wonderful. Fruity with just a delightful blend of spices. Excellent!
LOVED it!!! Added raisins but other than that it was perfect as is!!
This is great, better than most German restaurants.
It made a good impression. I did it just as it sais in the recipe, I only added one anise star.
Very tasty! I decreased the amount of sugar by 1/2 and it was still very good.
very tasty and easy! Perfect for pressure cooker, finished in 10 minutes. Served with mashed potatoes and porkchops.
awesome, it was just the right amount of sweet, i made it with schnitzel,and together they were perfect.
Dad said it was just like his mothers.
Great, just like I remembered! Next time I will try to cut down on the surgar (it was pretty sweet). A perfect side to any beef, pork or chicken dish.
Loved this recipe. Easy and makes your kitchen smell delicious. I did an all German Meal for a German friend and he really enjoyed this dish.
So easy to make and delicious! It was a big hit with my family, will definitely be making this again. I didn't have any whole allspice so just omitted it, but it came out fine. I made this a day ahead and then just heated it up on the stove for dinner when guests came. Served with Sauerbraten that had marinated for 2 days and this was a bigger hit than that!
everybody loved this - especially my german father who appreciated the authentic flavor. very easy to make if you follow the directions exactly!
Wow! Thank you so much for this recipe. The only thing I changed was used Agave Nectar instead of sugar and it turned out amazing. My 3 year old daughter has been sick for about a week and getting her to eat has been a nightmare. The purple color caught her attention and she ate 2 helpings. My husband kept going back for more and it even turned into a midnight snack. This dish has made it onto my go to list.
Thank you, thank you, thank you for this perfect recipe! It tastes just like the red cabbage dish that I fell in love with at the restaurant in Chatsworth House in England. I tried the canned version but only this recipe hit the spot. This is now a new family favorite, perfect with seared duck confit or roasted chicken. Bravo!
Fantastic! I would recommend adding 5-6 juniper berries to the spice pack for authentic flavor. I had some difficulty thickening the liquid but it tasted great and is going to be a family favorite. This is better than what my German father used to make us.