My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.

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  • Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.

Cook's Note:

Some foods taste better the second day, once the flavors are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of corn- or potato starch. Serve hot!

Nutrition Facts

151 calories; 7.7 g total fat; 21 mg cholesterol; 402 mg sodium. 16.2 g carbohydrates; 3.7 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2012
This is Authentic and Awesome! My parents emigrated from Germany in 1955 and I grew up with my Mothers version of this same recipe. Don t be surprised if it takes a bit longer to soften up. Mine usually takes about one and a quarter hours on a low simmer. Sehr gut. Machen Sie es! Read More
(35)

Most helpful critical review

Rating: 3 stars
01/01/2014
OK but overall too bland for me. I am away from home and relying on the Internet otherwise I would use my old recipe which has much more flavor. Read More
(2)
54 Ratings
  • 5 star values: 41
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2012
This is Authentic and Awesome! My parents emigrated from Germany in 1955 and I grew up with my Mothers version of this same recipe. Don t be surprised if it takes a bit longer to soften up. Mine usually takes about one and a quarter hours on a low simmer. Sehr gut. Machen Sie es! Read More
(35)
Rating: 5 stars
09/11/2012
This is Authentic and Awesome! My parents emigrated from Germany in 1955 and I grew up with my Mothers version of this same recipe. Don t be surprised if it takes a bit longer to soften up. Mine usually takes about one and a quarter hours on a low simmer. Sehr gut. Machen Sie es! Read More
(35)
Rating: 5 stars
10/05/2014
An experienced cook with German food I am not but the way this turned out you d sure think I was. Pleasantly spiced neither too sweet nor too tangy this was the piece de resistance of our German dinner. I served this with Jaeger Schnitzel recipe also from this site and spaetzle. Hubs said if he closed his eyes he d think he was in a German restaurant. Read More
(16)
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Rating: 5 stars
10/13/2013
Great recipe very authentic. I like to take a whole small onion and stick the cloves in the onion. You will have the flavor of both without having to fish for the cloves to remove them when finished cooking. Sehr lecker!! Read More
(15)
Rating: 5 stars
01/01/2015
Viel Dank for posting!!!!! It's nice to have the proper ingredients / ratio for this awesome dish. This recipe is as authentic as it gets. The only thing that I would omit is the bacon. My German mom never cooked it with bacon. It tastes great without it. If apples are not available sugar can be an acceptable substitute. Add it to your taste. This dish is a wonderful balance of slight sweet and subtle sour. Mom never used wine as well but it does sound like an interesting and additional ingredient for a potential savory flavor. My biggest suggestion is to make this with some spaetzle and rouladen and you will absolutely have heaven on a plate. It is by far one of my all time favorite meals! It's the definition of comfort food in a major way.:o)!!!! ausgezeichnet!!!! Read More
(9)
Rating: 5 stars
10/16/2013
I made this recipe the other day after having bought a big red cabbage at a farm. I knew I wanted to try making this but I kept procrastinating. I wasn't sure looking at the ingredients that my family would like it. Well it was a pleasant surprise indeed. We all loved it! Will be making it again often. Thank you so much Uli. Read More
(8)
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Rating: 5 stars
02/22/2018
2.22.18 Our family Holiday meal is sauerbraten and I had some leftovers in the freezer. I ve tried a number of red cabbage recipes on this site and hands down this is the best. Seriously it tastes just like the red cabbage you d be served at a restaurant in Germany. Many recipes are too sweet some are just too sour. But this blend of spices (never used bay leaves in red cabbage before) along with the sweetness from the apple and that little bit of sugar balance perfectly with the tang of the vinegars. And what s not to like about some bacon in there??? Yesterday was like Christmas all over (except it's in the upper 80's now); chowed down on sauerbraten and gravy homemade sauteed egg noodles potato balls and the best red cabbage I ve ever had. Thanks Uli for sharing your grandmother really was a Master Cook! Read More
(3)
Rating: 5 stars
11/24/2014
Wonderful recipe as is. However my husband and I decided we like it a bit stronger so we doubled the spices (not sugar) and it was fantastic....even better serving next day. Read More
(3)
Rating: 5 stars
02/17/2015
This is one of those recipes that everyone should have or at least know about. I had some cabbage and apples I wanted to use and came across this recipe. I had everything on hand so why not? Today was the first time in the 21 years I've been with my husband that he ate the veggies before the meat and then ate more veggies with the meat. Awesome. Thanks for sharing. Read More
(2)
Rating: 5 stars
04/26/2016
I am also from Germany and was looking for a good and authentic recipe. This is it! I didn't have red wine so I added a couple TBSP red wine vinegar. I also cut sugar in half and this still came out delicious! My sister raved about it also. Can't wait to pick up some red wine and make again! A keeper for sure! Einfach Wunderbar! Read More
(2)
Rating: 3 stars
01/01/2014
OK but overall too bland for me. I am away from home and relying on the Internet otherwise I would use my old recipe which has much more flavor. Read More
(2)