Uli's Apple Red Cabbage

Name: Uli's Apple Red Cabbage
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 tablespoons butter; 0.5 cup thick-cut bacon, diced; 0.5 cup diced onion; 2 cups chicken broth; 0.5 cup red wine, or to taste; 1 large apple, peeled and sliced; 2 tablespoons apple cider vinegar, or to taste; 2 teaspoons white sugar, or to taste; 4 whole cloves; 3 bay leaves; 0.25 teaspoon ground nutmeg, or to taste; 1 pinch ground cinnamon, or to taste; salt and ground pepper to taste; 2.25 pounds shredded red cabbage

4.7

(60)

42 Reviews

11 Photos

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!

Recipe by Uli Lengenberg

Published on June 18, 2020

11

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

4 tablespoons butter
½ cup thick-cut bacon, diced
½ cup diced onion
2 cups chicken broth
½ cup red wine, or to taste
1 large apple, peeled and sliced
2 tablespoons apple cider vinegar, or to taste
2 teaspoons white sugar, or to taste
4 whole cloves
3 bay leaves
¼ teaspoon ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
salt and ground pepper to taste
2 ¼ pounds shredded red cabbage

Directions

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.
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 (per serving)

151	Calories
8g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 151
% Daily Value *
Total Fat 8g	10%
Saturated Fat 4g	21%
Cholesterol 21mg	7%
Sodium 402mg	17%
Total Carbohydrate 16g	6%
Dietary Fiber 4g	13%
Total Sugars 10g
Protein 4g
Vitamin C 75mg	374%
Calcium 70mg	5%
Iron 1mg	7%
Potassium 398mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.