Ready in 4 hours
It takes a bit to chop the cabbage and to cook it down, but this recipe is wonderful. My family has passed it down for over 100 years. I've "turned on" many friends to red cabbage because of this dish.
"We loved this cabbage. I added to this 1/4 tsp allspice, 1/4 cup of applejuice, a dash of cinnamon, 2 bay leaves and 4 cloves of cinnamon. I add about another 1/4 cup of cider vinegar and about three teaspoons of distilled vinegar. I did not add water. I stirred all until it started boiling. I then removed the cloves. Added 5 cups of cabbage. Cooked till tender. Delicious!!!"- GingerSnap47
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Toss the shredded cabbage into a stock pot (with a lid!) with butter, apples, water,
cider and brown sugar and cover. Cook down on medium heat until cabbage is
tender, approx. 1 1/2 hours to 2 hours, stirring occasionally.
Cabbage should have a little juice in it, but if it's swimming in juice add
a bit of flour to thicken it.
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fdeane08 9 months agoReally yum, I added some sultanas and only used one apple but it was ready in like half an hour (not two as mentioned) so it was done WAY before anything else, maby I had it on too hot?
cherbewick 1 year agoThis is very good, I added nutmeg which really brought out all the flavors I will definately make again.
Kennro126 1 year agoCooked this the other night, was excellent! Let my grandma have a little bowl of it and she asked if I had left overs the next day. Recipe amounts are perfect! It went great with pork chops
BBQGrinch 3 years agoWhat a dish! It's so easy and so tasty. Just the right amount of sweet, yet then you get the vinegar sour. Just like I remembered it 40 years ago when I lived in Germany. Unfortunately, my adult son is still a picky eater and doesn't like trying new dishes. He has no idea what he's missing.
randis69 3 years agoWonderful - no modifications necessary. Even my picky kids enjoyed it!
Brink09 3 years agoSo good!!! It goes well with pork. It also freezes well. I love this dish, have made it several times. I follow the excact recipe- it is perfect :-)
tinawolter 3 years agoWas good. My mother truly from the old country first cooks bacon, then adds a bit of onion. It also gets just a hint of ground cloves. In smaller quantities you can make this to accompany a 30 minute menu! Just start cabbage cooking in the beginning of your prep.
GingerSnap47 3 years agoWe loved this cabbage. I added to this 1/4 tsp allspice, 1/4 cup of applejuice, a dash of cinnamon, 2 bay leaves and 4 cloves of cinnamon. I add about another 1/4 cup of cider vinegar and about three teaspoons of distilled vinegar. I did not add water. I stirred all until it started boiling. I then removed the cloves. Added 5 cups of cabbage. Cooked till tender. Delicious!!!
Drmartin 3 years agoThis is a classic. You will find this all over Germany. A true ethnic cuisine which has stood the test of time. Vary it with non- nutritive sweetners, or other vinegars. Apples were a way to use less sugar in ancient days. Try a few cloves or juniper berries for variety.
jennerg 4 years agoJust the recipe I was looking for today-a classic
RockStarVixen 4 years agoSuper easy recipe!
BunnysOven 4 years agoWOW! That is one fantastic recipe. I have never made red cabbage before. All the other times I can remember eating it, it was blah. This recipe is fantastic. The flavor is wonderful. It's sweet, but then you get this great tangy zing to finish off the taste. I will definately be making this again!!!
randis69 6 years agoIt was PERFECT.
kilikini1 6 years ago[I posted this recipe.]