Red Cabbage

Red Cabbage

117

"A sweet and sour side dish that's really nice with pork, ham, or sausage. Tastes better on day two, and freezes well."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

117
  1. 142 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 ...

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 ju...

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 ...

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!!

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).

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.

This was a fabulous recipe! It tasted like it came directly out of an authentic German restaurant. I used cider vinegar and reduced quantity to about 2/3 cup since my husband is not a fan of vi...

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.