German red cabbage


This recipe for GERMAN RED CABBAGE combines a few basic, pantry staple ingredients and creates a remarkable blend of sweet, sour, and tangy flavors. It's not only colorful and attractive, but surprisingly easy to make as well. This healthy side dish pairs well with pork, beef, chicken, and sausage and is simple to prepare.
It complements heavy foods like pot roasts, pork chops, beef stews, roast beef or chicken, dumplings, and even crunchy schnitzels and chicken wings.
It simply takes a little warming on the stovetop over low heat to transform leftover cabbage into a delicious side dish for meals or to use in a number of other dishes. Cabbage leftovers will keep for up to five days in the fridge. I like adding it to roast beef sandwiches, beef cabbage stews, quinoa bowls, mixed green salads, and even soups.
Remove any wilted or dried-out outer leaves and rinse the cabbage. Then, quarter the halves of the cabbage head after cutting them in half through the center. The cabbage should next be thinly sliced from the top to the center. You can shred cabbage with a knife, mandoline slicer, or slicing blade from a food processor. You can choose to finely slice the core in addition to the rest of the cabbage in this recipe, despite the fact that it is tougher than the cabbage leaves. During cooking, it will become softer much like the rest of the cabbage. I omit the sugar from my red cabbage recipe and replace it with diced apples for sweetness and fiber.
Similar to broccoli, kale, or Brussels sprouts, red cabbage is a cruciferous vegetable and is bursting with vitamins, antioxidants, and compounds that are good for the gut. Red cabbage contains more of these nutrients than green cabbage, despite the fact that both are excellent for you. Moreover, the chopping or crushing of fresh cabbage results in the production of sulforaphane, a high sulfur compound. Sulforaphane has a strong anti-cancer effect as well as favorable effects on the heart.
Bon appetite! Your fork is waiting!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Servings 6 servings
Calories 93 kcal


  • 1 red cabbage about 6-7 cup shredded or thinly sliced
  • 1 green apple diced
  • 2 sweet red apples diced
  • 2 TBSP apple cider vinegar
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1/2 tsp fresh garlic grated
  • 2 TBSP fresh parsley minced


  • Add shredded red cabbage, diced apples, apple cider vinegar, water, salt, black pepper, bay leaf and grated fresh garlic to a pot and bring to a boil.
  • Cover with a lid, reduce the heat and simmer on low for 1 hour, or until cabbage becomes tender and reduced to about half, stirring occasionally.
  • Remove from heat and garnish with parsley.
  • Enjoy!




Serving: 1servingCalories: 93kcalCarbohydrates: 23gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 234mgPotassium: 452mgFiber: 5gSugar: 15gVitamin A: 1724IUVitamin C: 86mgCalcium: 72mgIron: 1mg
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