Polish Sausage with Red Cabbage

Submitted by: Irene 
Truly satisfying kielbasa with cabbage, simmered in a thickened red wine and lemon sauce. Beef broth may be substituted for the red wine. 

Photo of: Pork Sausage and Cabbage Pitas

Pork Sausage and Cabbage Pitas

Submitted by: HRL 
I've made this very quick, simple, one dish meal for years. You can vary the crushed red pepper depending on how spicy you like it. 

Photo of: Red Cabbage

Red Cabbage

Submitted by: Arita Droog 
Cabbage and apples are cooked together in this delicious sweet and sour side dish. 

Red Cabbage Salad

Submitted by: JJOHN32 
Shredded red cabbage is marinated overnight in a vinaigrette and tossed with crumbled bacon, cauliflower florets and a can of French fried onions before serving. 

Red Cabbage With Apricots And Balsamic Vinegar

Submitted by: JOE PASQUALE 
Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving. 

Photo of: Red Cabbage and Apples

Red Cabbage and Apples

Submitted by: CHRISTYJ 
Living In: Eureka, California, USA
This is a memorable combination, especially when all warm and bubbly. There 's sugar for sweetness and vinegar for a bit of sour, and lots of cabbage and thinly sliced apples. Makes two generous servings. 

Photo of: Grandma Jeanette's Amazing German Red Cabbage

Grandma Jeanette's Amazing German Red Cabbage

Submitted by: sarabug76 Supporting Member (Click to learn more about Supporting Membership)
This yummy, sweet and sour German red cabbage is easy to make! 

Photo of: Cabbage and Kielbasa

Cabbage and Kielbasa

Submitted by: CARAMIA 
This Octoberfest treat is simple to make and so tasty! 

Cabbage Rolls

Submitted by: SARAH_MC21 
Garlic and onion flavored pork and rice rolls, wrapped in cabbage leaves and simmered in a tomato sauce. 

Photo of: Pork Chops With Red Cabbage

Pork Chops With Red Cabbage

Submitted by: Doris Heath 
My mother was of German heritage, so we had pork and sauerkraut often, along with potatoes. The cranberry sauce in the recipe adds a great flavor surprise. --Doris Heath Franklin, North Carolina 
 
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