Recipe by Arita Droog
"A sweet and sour side dish that's really nice with pork, ham, or sausage. Tastes better on day two, and freezes well."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 small head
red cabbage, finely shredded
apples - peeled, cored and chopped
packed brown sugar
distilled white vinegar
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!
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 136
** Calories from Fat: 37
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make flavorful, quick-and-easy braised red cabbage.
What's cooking in Poulsbo, Wash.? Uli's famous sausage with braised cabbage.
See how to make a flavorful cabbage and bacon side dish.