Looking for something new? Try this sweet and sour apple and cabbage dish.
I was searching for this recipe for a few months, I had made it before in culinary school and loved it sooo much. I made a few changed: I used apple cider vinegar, plus more of it, I also used brown sugar rather than the white. I did however cook the cabbage a little too long, I would have liked a more firm texture and the apples lost their texture as well. Otherwise this is a nice dish, a little different and a pleasant change from corn or green beans!
Read MoreThis was good both hot and, later, cold. A little sweeter than I cared for. Next time I will increase the vinegar and decrease the sugar, as I like them a little "pickle-y"
Read More I was searching for this recipe for a few months, I had made it before in culinary school and loved it sooo much. I made a few changed: I used apple cider vinegar, plus more of it, I also used brown sugar rather than the white. I did however cook the cabbage a little too long, I would have liked a more firm texture and the apples lost their texture as well. Otherwise this is a nice dish, a little different and a pleasant change from corn or green beans!
This was a very delicious recipe. I presteamed my cabbage. When it was time to prepare the rest of the dish I simply sauted the onions and apples 10-15min then added everything else. it was done after about 5 min. of simmer time! I also substituted with the brown sugar and cider vinegar.
This recipe came the closest to the Rotkraut we had in Leavenworth, Washington. Instead of apples I used applesauce so the flavor blended more evenly through the cabbage. It brought back a lot of happy vacation memories!
This was an easy, quick and really tasty recipe. I substituted 3 strips of bacon in lieu of the oil and also used apple sauce instead of apples. I wish I would have made a double batch!
We really enjoyed this different dish. And easy enough to make. I used another reviewers suggestion and used apple cider vinegar (instead of white) and brown sugar (instead of white).
I have made this several times and it is wonderful. This time I used bacon drippings instead of the oil and it was better yet!
I'd had Red Cabbage with Apples in a German restaurant and really loved it. This recipe was so close to it and really good. I did add about 1 c. of sweetened applesauce to it, instead of the apples. Then I reduced the sugar to 2 T. and increased the vinegar to 4 T. Delicious!
Good, colorful dish. I used 2 Tbsp. each of vinegar and sugar and liked the result. The only thing I would add to the directions is to watch carefully for sticking during the 25 minutes of simmering.
This was better than I've had in many German Restaurants. My husband thought he had "gone to heaven." He said it didn't get any better.
I really like red cabbage. This was one of the best I have had. I am sure this recipe would have been great as is, however I changed it a little, taking suggestions from other reviewers. I changed the veg oil for bacon. I changed the white sugar for brown sugar and the white vinegar for apple cider vinegar. I also used 1/2 an onion and 2 small leeks. I think I Iiked this recipe because it didn't have too many spices like cloves or allspice that some people use in cabbage recipes. The sweet and sour of the apples, sugar and vinegar along with the cabbage was good on its own without any additions. Great recipe thanks.
At 45 years of age, I'm embarrassed to say I've never made nor eaten red cabbage. Friends & family warned me against making this stating its too difficult & unpredictable. My boyfriend hovered over me when I made it, lecturing about over & under cooking it. I have to say, this recipe was not only easy & foolproof, it was DELICIOUS!!! I can't believe I've been missing out on something so tasty all these years! Can't wait to make this again!!! SCRUMPTIOUS!
Very delicious. I followed the recipe just as written with no changes. Be sure to add the vinegar/sugar mixture and taste test as you go to get it just where you want it. Perfect balance of sweet to sour and a very lively dish!
This is a delicious recipe. Instead of 2 tbsp vegetable oil, I sprayed the bottom of the pot with a liberal amount of cooking spray and sauteed the onions for 5 minutes. Then, I added the cabbage with 1/3 cup vegetable broth. Healthier option with virtually no calories and it came out beautifully! Also, I used 2 tbsp brown sugar instead of 3 tbsp white sugar and 3 tbsp apple cider vinegar instead of 3 tbsp white vinegar. So yummy!
This was good both hot and, later, cold. A little sweeter than I cared for. Next time I will increase the vinegar and decrease the sugar, as I like them a little "pickle-y"
great recipe. Wife and I loved it. I used the Food Pro to shred the cabbage. Next time I will cut by hand to give more texture. With the increased surface area/smaller shred size that the Food pro shred gave, I lessened the cooking time by 8 minutes. I used 3 apples, and almost quadrupled the sugar/vinegar measurements. I would be cautious to say that the sugar/vinegar would be this or that since it's a taste preference. I used apple cider vinegar and brown sugar.
This was so good, I ate it for lunch instead of as a side dish. I used brown sugar and cider vinegar as suggested by others.
I tried this recipe and found it delicious! I'd never made red cabbage before and was surprised at the ease of the recipe. I highly recommend it!
Wow. First I actually followed the recipe fully. I'm glad I did. This was great. Unfortunately...or fortunately I just found out after 8 years of marriage that my husband doesn't like cabbage!!! He ate the helping I gave him and said it was good. I'll absolutely make this again...but just for myself and company.
Amazing! Husband and i loved it. I used apple cider vinegar and green cabbage and fuji apples as those were the ingredients i had on hand and gave a dash of ground ginger and ground garlic besides those alterations, i made as recipe as it was written. Will make again :-) thank you!
I browned six big chicken sausages, and then cooked cabbage in juices. Finished cooking sausages in oven. added 6 more apples and used apple juice instead of vinegar. Added the juice from sausages in oven when I added sausages back in, Makes a heartier dish.
Good. Pretty much made as written. Added apples halfway through cooking time to make sure they didn't get mushy.
Wow this looks really similar to my Moms recipe (she is from Germany). We grew up eating this stuff and all loved it - 5 kids. Differences: Add 1 -2 c. water - Simmer for 2 hours - when it's done at 1 T flour to make a little "sauce" optional. Also She used apple cider vinegar and maybe just one tablespoon of sugar. I make it now all the time with 1 T. Splenda - have a big plateful every day for lunch. Good diet food!
This was great! I cooked it for more like 20 minutes, so it wasn't complete mush. I also used cider vinegar and brown sugar, and only ended up needing 2 Tbsp of each to achieve the taste I wanted.
I added quite a bit more vinegar,( 1/2 or so ) but it was absolutely delicious! ( And Somehow Previously Accidently Only Gave It 2 Stars! )
This was a really easy recipe to put together and very good! I made the recipe exactly as stated, but, only used 2 tbsp of sugar instead of 3. I also used a combination of butter and oil to saute in instead of just vegetable oil. This was great served with roasted pork butt. Thanks for the recipe!
I'm a cabbage fan and really liked this recipe. I DID make larger chunks of cabbage, rather than shredding it, used Canola oil, brown sugar, and apple cider vinegar. Also added a little garlic and more sugar & vinegar than recipe stated. Thank you for the recipe. : )
After reading this receipe and checking my fridge I didn't have any apples but did have fresh beets. I sliced them and cooked them with the cabbage. It was great.
It was good but I don't think I made it tart enough. It seemed that the vinger and sugar flavor hand not penetrated the cabbage. Maybe I did not cook it long enough but I didn't want to cook the cabbage down too much and have it loose its consistency. I'll keep experimenting
This is pretty good, although I'm going to work with it a bit to bring out more flavor. I think the next time I'll use less onion. I'm also going to first fry some bacon and use the bacon grease instead of the oil. I'll then mix in the broken bacon pieces.
After eating at my husband's favorite German restaurant in his hometown, I HAD to find a recipe for red cabbage and this was it! I don't add the onion and I use apple cider vinegar instead of white. We eat this a lot in the winter with meatloaf and mashed potatoes. Yummy!
This was phenomenal! Made it with grilled keilbasa and hot german potato salad and it was one of the best meals I've ever made. My hubby went nuts for it. The only thing i changed was using bacon grease instead of vegetable oil, and I added the sausage to the simmering cabbage once it was done grilling. Will make many times again. Thank you.
You gotta try it.... its the best. I could eat the whole thing myself. I served it to company and they were impressed and pleasantly surprised.
WOW this is an amazing recipe. So simple but delicious -- and what fun colors! The cabbage turns the apples hot pink. A great recipe to 'eyeball' with too -- a bit more of this, a bit less of that... Have fun with it!
3 servings? More like 9. We just made this for the 3 of us and split the leftovers into 2 dishes for the freezer. However, it was very, very good. Because I had a few apples that were getting soft, we added a little more then called for and really loved this side dish.
I love this recipe and it's so good for you too. When I make it I double the apples and the vinegar- I like it a little bit more tart. I found that it also works with apple sauce if you don't have apples.
My German mother-in-law bowed to me after she tasted it! Close to hers, but not quite...extra time simmering makes it even better.
I have been trying to find the recipe that is the same as my late mother-in-law's. The only thing I did different was I remembered a bay leaf was added to the pot while the cabbage was cooking and then removed near the end. This is perfect with goose, duck or poulty.
I had to add a bit more vinegar but very yummy!
I had been looking for a red cabbage recipe and this was great! Makes a large batch. I might try brown sugar next time for a different flavour.
Good but not as great as I was hoping. It made a ton and the leftovers weren't very appealing so I felt guilty for being wasteful.
The combo of ingredients kinda turned me off, but all I can say is...YOU HAVE GOT TO TRY IT! Some simple changes-didn't peel apples,omitted the oil (presteamed cabbage in micro. as someone suggested), and sub'd sugar w/Splenda. Whatta nice change and beautiful color! Entire family enjoyed it.
Great recipe. Made this with German Sauerbraten by Cathy Eland and German Spaetzle by MARBALET. Felt like we were eating in a german restaurant. Used brown sugar and cider vinegar as some others had suggested and cooked it all together as soon as the cabbage and onions had wilted. Thickened it with a little cornstarch mixed with a little more vinegar and brown sugar. Really yummy and made a ton. I doubled the recipe because I was feeding 7 but had enough for a couple more. When you said generous servings you really weren't exaggerating!
Fantastic! I used brown sugar instead of white sugar. I shredded in my foodprocessor with the slicing blade: 3/4 of a large green cabbage, 1/2 of a very large sweet onion, and 3 small Granny Smiths, cored but unpeeled. Fed 6 adults as a side dish. This one is a keeper.
Yum! This was much better than I had anticipated. I added one extra Tbsp of vinegar, because it was initially too sweet, but the extra vinegar fixed that. Served it with pork roast and dumplings and even my kids thought it was ok.
WOW. This was sooooo good. My husband really liked this recipe. The only thing I did differently was to scale down the recipe a bit. I also did not add any salt, and with only a half head of red cabbage, only added a few tsp of vinegar and sugar to taste. Thank you so much for the recipe. It was extremely simple to make and just the right amount of sweet and sour.
My german great grandmother made this dish when I was a kid. I loved it then and wanted to make it for my kids. This was very very close to what I remember. I think butter was used instead of oil. I remember stirring the melted butter, brown sugar and water then pouring it over the cabbage. Any way loved it
I prepared this dish at for a German-themed dinner party but forgot to put in the apples. It was probably just as good. Even my husband liked this side-dish. I used cidar vinegar and no water, and it was very tasty. You'll love this dish!
This was tasty, but I felt the 3T of vinegar was overwhelming. I had to drain the cabbage and continue cooking. I also added 3 slices of bacon (cut into bits) and added brown sugar instead of white.
In my opinion, this recipe needed a lot more sugar and vinegar to make it stand out. I would make it again.
yummie, this recipe is the best!, made it just like stated, exept for 1 tbsp less sugar, for I thought it would be too sweet. definately make this many more times, thanks for sharing
Yummy! Doesn't taste like cabbage, so good. I used gala apples and it still turned out great.
I love red cabbage and apples so this is a nice little recipe for me. The first time i made it i followed the recipe exactly and while i enjoyed it i felt that it needed a bit more sweetness. The second cooking i did substitute mirin for the sugar and used cider vinegar instead of white. It's a little sweeter and not quite as tart. I like it a bit on the sweeter side
This recipe was SO good and SO easy! My picky hubby and kids REALLY liked this one and have asked me to make it again! Who ever would have thought their kids would be asking for cabbage? Really- try this one it is SO worth it!
Great recipe! I added a bit of grated fresh ginger, 1/4 cup of raisins and a pinch of allspice. Used brown sugar and apple cider vinegar. Next time I will also use apple juice instead of water as I will be making this one again.
This is a terrific recipe. I just made this using half red and half green cabbage. I used 6 Tbs honey instead of sugar and 6 Tbs organic apple cider vinegar and it is delicious. Thanks Christy.
I'd give this 6 stars if I could its so delicious!! Needed a recipe for red cabbage since we had a bumper crop in our garden this year. Cooked exactly as written, with the exception of using the Fuji apples that I had on hand, though I'm sure it'll be even better with granny smiths!
This was a very tasty recipe. Though I do feel that baking, rather then stewing would have enriched the flavor of the apples, and made the whole side dish a little more hearty.
Great recipe and a nice change for vegetables. I lowered the calories by using a non-stick pan and no oil plus I substituted Splenda for the sugar. Didn't have the vinegar they called for so I tried the tarragon vinegar I had on hand and it was great. Found myself going back for seconds on just the vegetables!
Very good! Close to German recipe, except, I would reduce sugar to 2 T and add a lot more vinegar (1/2 cup +)
This was the exact flavor I was looking for!!! Had it at a restraunt once and I have been craving it ever since. I used brown sugar and apple cidar vinegar like someone else suggested. Perfect! I gave this five stars because I loved it, my husband hated it but he doesnt like cabbage anyway. oh well, thanks for the good recipe!
not bad at all! I did add more vinegar as others suggested...using 3 TBS white vinegar and 2-3TBS of cider vinegar. I didn't have time to shread the cabbage, just chopped it, so next time it might be better with it shredded.
I served this dish to 120 persons at our 2008 Boat Club Oktoberfest. We have many German descent members who raved about the dish. "Just like my grandmother used to make," said one.
This was really good and a different side than usual. Served with grilled sausage (both meat and vegetarian sausages) and boiled fingerling potatoes with dill for a wonderful taste combination.Thanks!
Very good recipe, much better than the canned sort! But 2/3 servings??? That's a lot of cabbage! I halved the recipe for the two of us and we had more than enough...
Very good different vegie. I used green cabbage because I had it, and it was just as good. I also replaced the white vinegar with white balsamic vinegar for a little extra zing.
I make this dish but I add 1 chopped onion, applesauce instead of apples and cooked bacon for extra flavour. Friends that have never had this dish before rave at how great it tastes!
I had a half of a head of green cabbage and followed this recipe to use it up. I used apple cider instead of the water and used cider vinegar too. I added some fennel seeds, just cuz I like them, DELISH! Thanks for the great recipe!
My KIDS not only ate cabbage, they asked for seconds! I have also made this with green cabbage, and it was just as popular.
Delicious recipe Christine. I added much more vinegar, but other than that, this side was enjoyed by all at our Christmas dinner. Thanks!
Delicious! I followed others' suggestions and subbed apple cider vinegar and brown sugar. And it didn't need the full cooking time. Will definitely be making this one again!
Awesome! I halved the recipe due to what I had on hand but wish I had more! The only change I made was using brown sugar instead of white. I cooked it a bit less than 25 minutes, probably about 15 minutes as I didn't want the veggies getting mushy. Will make again and again, perhaps add more apple too. Thank you!
Amended my recipes and only added 2 Tablespoons of white balsamic vinegar, 2 tablespoons of chicken juice, 1 tablespoon of sugar in the raw. 2 thumbs up from the boyfriend ????
This was absolutely fabulous. Very easy to make and was an excellent complement to my Sauerbraten. This was easily enough for more than 8 people!
Excellent dish! I added 1 bay leaf and 1 tsp caraway seeds. Also substituted brown sugar and apple cider vinegar as suggested. Makes a lot!
Love it! A nice variation on the equally good Hungarian or German recipe. I used cider vinegar as well, and I think it could taste great with white balsamic vinegar too. I also agree that adding the apple at a later stage is better, you will have a nicer bite. Last time I added a few golden raisins with the apple too.
I didn't use the oil or onion, kids did not like it, but I thought it was good. But then again I grew up on this stuff
It's funny - when I tasted this out of the pan, I thought it was just so-so. Then when I served it and ate it alongside a sausage and potato dish, it really popped!! Must be something about the flavor combination. Good recipe!
This was ok I think it would be better without the apples. Also was a little too tart.
I didn't cook it as long, and used stevia instead of sugar, and added organic beef sausages
Outstanding dish! Loved the sweet and sour aspect. Made the recipe as written but used apple cider vinegar and splenda to make this a guilt free side dish. Will make it again.
I just made this recipe and it came out great! I used apple cider vinegar, as suggested by an other reviewer, but other than that, followed it exactly.
I love it! It tastes just like the red cabbage at Maders, a local German restaurant.
This is delicious! I followed other's suggestions and used apple cider vinegar and brown sugar. Also, I only needed to simmer it for about 15 minutes instead of the 25 before it was really tender.
My husband enjoyed this and, besides peeling the apples, this was simple to make. My biggest problem was in gauging when the cabbage was "cooked down" enough to add the other ingredients, and I way overcooked it. If there was some type of guideline for those of us who are cabbage ignorant, it would be really helpful! :-)
