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Grandma Jeanette's Amazing German Red Cabbage
November 06, 2011

This is really good. For the first time, I made it as written except I followed the advice of other reviewers and reduced the amount of sugar and added garlic. Couldn't stop eating. It's so good and appetising!! Now I make my own variations. I used EVOO instead of butter. I added mustard seeds and I also lightly crush the black peppercorns. I like to bite on them! I added onions too. I tripled the recipe, threw all into the slow cooker and cooked on high for 4 hours. I'd put them in jars and refrigerate them. Used them like pickles or relish for burgers/sandwiches. I served them whenever I serve roasts or fried meats. It gives a sharp refreshing contrast of taste and flavour. I even put a small amount on small squares of toasts and ham, topped with a dot of mustard. Served them as tapas with a big icy jug of sangria. It was very popular. I've even had it for breakfast with fried eggs and bacon.