Uli's Apple Red Cabbage Recipe - Allrecipes.com
Uli's Apple Red Cabbage Recipe
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Bratwurst and Red Cabbage
What's cooking in Poulsbo, Wash.? Uli's famous sausage with braised cabbage. See more
  • READY IN 1 hr

Uli's Apple Red Cabbage

Recipe by  

"My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.
  2. Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.
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Footnotes

  • Cook's Note:
  • Some foods taste better the second day, once the flavors are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of corn- or potato starch. Serve hot!
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2012

This is Authentic and Awesome! My parents emigrated from Germany in 1955 and I grew up with my Mothers version of this same recipe. Don’t be surprised if it takes a bit longer to soften up. Mine usually takes about one and a quarter hours on a low simmer. Sehr gut. Machen Sie es!

 
Most Helpful Critical Review
Jan 01, 2014

OK, but overall too bland for me. I am away from home and relying on the Internet, otherwise I would use my old recipe, which has much more flavor.

 
Oct 13, 2013

Great recipe, very authentic. I like to take a whole small onion and stick the cloves in the onion. You will have the flavor of both without having to fish for the cloves to remove them when finished cooking. Sehr lecker!!

 
Oct 05, 2014

An experienced cook with German food I am not, but the way this turned out you’d sure think I was. Pleasantly spiced, neither too sweet nor too tangy, this was the piece de resistance of our German dinner. I served this with Jaeger Schnitzel, recipe also from this site, and spaetzle. Hubs said if he closed his eyes he’d think he was in a German restaurant.

 
Oct 16, 2013

I made this recipe the other day after having bought a big red cabbage at a farm. I knew I wanted to try making this but I kept procrastinating. I wasn't sure, looking at the ingredients, that my family would like it. Well, it was a pleasant surprise indeed. We all loved it! Will be making it again often. Thank you so much Uli.

 
Apr 06, 2014

My husband and I love this recipe and he asks me to make to often.

 
Nov 24, 2014

Wonderful recipe as is. However my husband and I decided we like it a bit stronger so we doubled the spices (not sugar) and it was fantastic....even better serving next day.

 
Nov 20, 2014

I prepared this recipe as written. My husband and I thought this was good the night I made it. Then when I had this reheated with a lunch I decided I really don't care for the sweeter cabbage flavor. Perhaps it is a personal preference to prefer savory or tart cabbage. But neither of us want to have it again.

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 450 mg
  • 18%

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

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