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Uli's Apple Red Cabbage

Rated as 4.64 out of 5 Stars
23

"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

1 h servings 151
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • 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


Per Serving: 151 calories; 7.7 16.2 3.7 21 402 Full nutrition

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Reviews

Read all reviews 30
  1. 42 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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. Min...

Most helpful critical review

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.

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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. Min...

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 Ge...

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 fin...

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...

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 m...

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.

My husband and I love this recipe and he asks me to make to often.

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.

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, ...