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!
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!!
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.
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!!!!
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.
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.
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!
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.
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!
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.
