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Irresistible German-Style Sweet and Sour Red Cabbage

german-style sweet and sour red cabbage - featured image
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A comforting German-style sweet and sour red cabbage recipe that balances acidity and sweetness with a hint of spice. Perfect as a side dish for roasted meats, sausages, or vegetarian spreads.

Ingredients

Scale
  • 1 medium head red cabbage (about 1.5 pounds / 700 grams), finely shredded
  • 1/3 cup (80 ml) apple cider vinegar
  • 3 tablespoons (45 grams) granulated sugar
  • 1 medium onion, finely chopped
  • 1 large apple, peeled and grated (optional but recommended)
  • 2 tablespoons (30 grams) butter (or olive oil/vegan margarine for vegan option)
  • 3/4 cup (180 ml) water or vegetable broth
  • 2 whole bay leaves
  • 4–5 whole cloves
  • Salt and black pepper to taste

Instructions

  1. Remove outer leaves from red cabbage, cut in half, core, and finely shred.
  2. Chop the onion finely and set aside.
  3. Peel and grate the apple using a box grater or food processor.
  4. In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat.
  5. Add chopped onion and sauté gently until translucent and soft, about 5 minutes, without browning.
  6. Add shredded cabbage to the pot and stir to coat with butter. Cook for about 5 minutes, stirring occasionally, until cabbage starts to soften.
  7. Add grated apple, apple cider vinegar, sugar, bay leaves, cloves, and water or vegetable broth. Stir to combine.
  8. Bring mixture to a gentle boil, then reduce heat to low. Partially cover with a lid and simmer for 30-40 minutes, stirring every 10 minutes to prevent sticking. The cabbage should be tender but still slightly crunchy.
  9. Remove bay leaves and cloves. Taste and adjust seasoning with salt, pepper, more sugar, or vinegar as desired.
  10. Let the cabbage rest off the heat for 10 minutes before serving to allow flavors to meld.

Notes

For a vegan version, replace butter with olive oil or vegan margarine. Use vegetable broth or water for gluten-free option. Salting shredded cabbage and letting it sit for 15 minutes before cooking can tenderize it faster. Adjust sugar and vinegar to taste during cooking. Adding a teaspoon of caraway seeds or a cinnamon stick can add authentic or warm spice notes. The dish tastes better after resting and also improves after a day in the fridge.

Nutrition

Keywords: German red cabbage, sweet and sour cabbage, red cabbage recipe, German side dish, easy cabbage recipe, sweet and sour side, fall recipes, winter side dishes

Find it online: https://blairrecipes.com/irresistible-german-style-sweet-and-sour-red-cabbage-recipe-easy-homemade/