Red Cabbage Recipe -
Red Cabbage Recipe

Red Cabbage

Recipe by  

"A sweet and sour side dish that's really nice with pork, ham, or sausage. Tastes better on day two, and freezes well."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2006

Excellent recipe, just like the Rohtkole you find in the best German restaurants. Add a bay leaf or two for really authentic german flavor. Froze well in my foodsaver and reheated better than the first time!

Most Helpful Critical Review
Aug 05, 2005

Way to vinegary for me. I would cut the vinegar in half next time and maybe double the brown sugar - as I noticed on other recipes.

Jan 09, 2004

This was very good....almost as good as "rotekohl" that I have had in Germany. The only thing that I did a little different is that I added 1/8 of a cup more brown sugar. It was just a little too tart for me...really nice change to plain ole' saurekraut!

Nov 13, 2005

This is an excellent recipe! I've worked with it twice now. I had an awesome crop of cabbage this years thanks to my husbands ingenius irigation device. Therefore I have adapted the recipe just a bit to acomodate canning the cabbage. First I increased the recipe by 6. Also I added 1 quart of my homemade applesauce which does include some sugar and cinnamon. I used cider vinegar because it is not quite so strong, and I added caraway seed, ( about 2 Tablespoons) to the recipe. I do not add the butter because I am canning the cabbage and sometimes giving it as gifts to my husbands Checz family. The butter though should be added upon heating as it does add so much to the flavor. An excellent recipe, and I do find it to be too tart.

Nov 12, 2007

Very good! Took the advise of previous reviewers and used apple cider vinegar. Only used half the amount of vinegar called for. The full amount would be overpowering. That is the reason for the four star rating. Using half the vinegar makes it a five star!! Will make often.

Jan 07, 2007

This is absolutely wonderful! But... I prefer to add the apples after the cabbage is cooked. Otherwise the apples cook down and become pasty. The spices are perfect!! Thank you!!

Oct 05, 2008

Just great! If you've never had it make it. Cut the vinegar in half and used balsamic vinegar instead. Put it in a crock pot on high for four hours. So good (great with the Sauerbraten).

Mar 15, 2006

If you're anti cabbage-slicing: I used one jar of red cabbage (drained), 2 Granny apples, 1/2 cup of white wine vinegar and 3/8 cup of brown sugar. Mmmm...I will be making this one again.


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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