German-Style Red Cabbage Recipe - These Old Cookbooks (2024)

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Don’t wait until Oktoberfest to make this German-Style Red Cabbage. Braised in a skillet with green apples and a hint of cloves, this recipe is a hit with all ages.

Table of Contents

German Red Cabbage Recipe

I tend to gravitate towards green cabbage more often than red cabbage; so when I found this Oktoberfest Red Cabbage Recipe in The Best of Country Cooking Cook Book, I was intrigued.

What I discovered is a home-run way to saute red cabbage. This recipe has green apples and sugar for a sweet flavor that is balanced out with white vinegar right before serving. Truth be told, you can leave out the vinegar if you’d like. I like it both ways.

This red cabbage recipe is simply seasoned with salt, pepper and ground cloves.

I love ground cloves. My Grandma always used her garden tomatoes to make the most delicious Homemade Ketchup recipe which also contains ground cloves. One sniff of the little canister, and my Grandma is back in my kitchen helping me.

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Ingredient List

  • Olive Oil
  • Red Cabbage
  • Green Apples (tart apples)
  • Granulated Sugar
  • Salt and Black Pepper
  • Ground cloves
  • Water
  • White Vinegar

How to Make German Red Cabbage

Step by Step Instructions

  1. Using a sharp knife, remove the outer leaves and stem from the cabbage. Shred the cabbage.
  2. In a large skillet, heat olive oil. Saute over medium heat shredded red cabbage and chopped green apples for 4-5 minutes or until cabbage begins to wilt.
  3. Add sugar, salt, pepper, ground cloves and water.
  4. Bring the mixture to a boil, and then reduce heat to a simmer.
  5. Cover the pan, and continue to cook for 35-45 minutes or until tender.
  6. Add vinegar and stir before serving.

Storage Instructions

Let cooked cabbage cool; transfer to an airtight container, and store in the fridge for 3 to 5 days.

For the full instructions and ingredient list for German Red Cabbage, scroll to the bottom of this page.

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Recipe FAQs

  • The easiest way to shred a cabbage is using a food processor.
  • Substitute bacon grease or canola oil for olive oil if desired.
  • Tart green apples work best for this sauteed red cabbage recipe. Peel the apples first.
  • Never used ground cloves? It’s one of my favorite spices, similar to cinnamon or nutmeg.
  • While braising the red cabbage, stir occasionally. Be sure to make sure the liquid doesn’t all absorb. If it does and you aren’t paying attention, the cabbage could burn due to the sugar in the recipe.
  • Use a large skillet or Dutch-oven while sauteing the red cabbage.

Recipe Variations

  • Use butter instead of olive oil.
  • Add a bay leaf for a little more flavor.
  • Substitute apple cider vinegar or red wine vinegar for while vinegar.
  • Slice a medium onion, and add it to the cabbage as it cooks.

More Cabbage Recipes

Cheesy Cabbage Casserole

Fried Cabbage with Bacon

Sweet and Sour Coleslaw

Creamy Cabbage

Linking up to Weekend Potluck.

Linking up to Meal Plan Monday.

German-Style Red Cabbage Recipe - These Old Cookbooks (11)

Print Recipe

German-Style Red Cabbage

Don't wait until Oktoberfest to make this German-Style Red Cabbage. Braised in a skillet with green apples and a hint of cloves, this recipe is a hit with all ages.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: braised red cabbage, german braised red cabbage recipe, German red cabbage, german-style red cabbage, oktoberfest red cabbage, red cabbage and apples, red cabbage recipes, sauteed red cabbage

Servings: 8 people

Calories: 128kcal

Author: Barbara

Ingredients

  • 3 Tablespoons olive oil
  • 1 head red cabbage, shredded
  • 2 green apples, peeled and chopped
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cloves
  • 1 cup water
  • 1/4 cup white vinegar

Instructions

  • Heat the oil in a large skillet over medium high heat; add the shredded cabbage and apples, and saute, stirring often for 4-5 minutes.

    German-Style Red Cabbage Recipe - These Old Cookbooks (12)

  • Add sugar, salt, pepper, ground cloves and water; bring to the mixture to a boil.

    German-Style Red Cabbage Recipe - These Old Cookbooks (13)

  • Reduce heat to a simmer, cover with a lid. Cook for 35-45 minutes, stirring occasionally or until the cabbage is tender. Watch the mixture to make sure the liquid doesn't completely absorb and the cabbage doesn't burn.

    German-Style Red Cabbage Recipe - These Old Cookbooks (14)

  • Turn off the heat, and add vinegar. Stir to combine.

    German-Style Red Cabbage Recipe - These Old Cookbooks (15)

Notes

  • The easiest way to shred a cabbage is using a food processor.
  • Tart green apples work best for this sauteed red cabbage recipe. Peel the apples first.
  • Substitute bacon grease or canola oil for olive oil if desired.
  • Never used ground cloves? It’s one of my favorite spices, similar to cinnamon or nutmeg.
  • While braising the red cabbage, stir occasionally. Be sure to make sure the liquid doesn’t all absorb. If it does and you aren’t paying attention, the cabbage could burn due to the sugar in the recipe.
  • Use a large skillet or Dutch-oven while sauteing the red cabbage.
  • Love cabbage? Try Fried Green Cabbage with Bacon.

Nutrition

Calories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 249mg | Potassium: 304mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1195IU | Vitamin C: 62mg | Calcium: 50mg | Iron: 1mg

German-Style Red Cabbage Recipe - These Old Cookbooks (2024)

FAQs

Why add vinegar to red cabbage? ›

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color.

What meat do you serve with red cabbage? ›

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

Does red cabbage cook differently than green cabbage? ›

Red and green cabbage can be used interchangeably in most recipes. The difference between cooking green cabbage and red cabbage is just one extra step. The compounds that give red cabbage its color, called anthocyanins, are water-soluble and will turn an unappetizing blue color when cooked.

Does cooked red cabbage freeze well? ›

The red cabbage should be cooked for 15-20 minutes more if it isn't finely shredded. This dish freezes well. Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge.

What happens when you add baking soda to red cabbage? ›

The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate). Try This Use science vocabulary: Use related science words such as acids, bases, solution, chemistry and indicator as you talk and play together.

What happens when you add lemon juice to red cabbage juice? ›

The red cabbage liquid has a blue-violet color, but when it comes in contact with acidic substances it becomes red, while in contact with basic substances it becomes green and even yellow. Lemon juice being acidic turns red in contact with red cabbage juice.

What is the healthiest way to eat red cabbage? ›

You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked. The flavor becomes a little milder when you cook it.

Why do you soak red cabbage? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

What is the most nutritious way to eat red cabbage? ›

A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon. Although it's a sturdy vegetable it's not invincible… Go raw. Lock in nutrients by eating your cabbage uncooked in salads.

Can cabbage lower blood pressure? ›

The antioxidants in cabbage help reduce inflammation, which is linked to heart disease. Cabbage also contains something called anthocyanins. Several studies have found these compounds can lower blood pressure and reduce the risk of heart attack and stroke.

Can I just boil red cabbage? ›

Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer.

Why is it called red cabbage when it's purple? ›

The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil due to a pigment belonging to anthocyanins.

Can dogs eat red cabbage? ›

Yes, dogs can eat cabbage. Not only is cabbage safe for dogs to eat, but they will also benefit from many of the nutrients in this lovely, leafy vegetable. Dogs can eat cabbage raw, cooked or air dried. Additionally, dogs can eat any kind of cabbage that you can, so your pup can eat green, red, and white cabbage.

How long does red cabbage last once cooked? ›

Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

What to serve with red cabbage? ›

It's great with a vinegar- or mayo-based dressings, so a red cabbage slaw pairs well with anything from chicken wings to fish tacos. We even like it all on its own (well, plus sweet and sour sauce).

How do you take the bitterness out of purple cabbage? ›

One way to make raw cabbage less bitter, and therefore more palatable, is to let it marinate in something salty or acidic for a while. Sauerkraut for example tastes much less bitter, plus contains helpful friendly bacteria from natural fermentation, but it takes a while to make.

Will adding vinegar to cabbage during cooking make it turn blue? ›

As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you sauté red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.

What happens when you add acid to cabbage? ›

The color of the cabbage indicator will change to red or pink if the solution is an acid and it will change to green or yellow if it is a base. It will remain purple or blue if the test solution is neutral.

How do you make red cabbage less gassy? ›

A few whole cloves added to the boiling water forcabbage impart a delicately complementary flavor and aroma and may help to prevent gas during digestion. Other sweet spices that may be carminative include allspice, cinnamon and ginger.

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