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.
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.
kim_smithhalley 2y agoDeelish! I added a little more brown sugar and used regular vinegar.
fdeane08 3y 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 3y agoThis is very good, I added nutmeg which really brought out all the flavors I will definately make again.
Kennro126 4y 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 5y 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 5y agoWonderful - no modifications necessary. Even my picky kids enjoyed it!
Brink09 5y 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 5y 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 6y 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 6y 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.