Recipe by Uli Lengenberg
"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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thick-cut bacon, diced
red wine, or to taste
apple, peeled and sliced
apple cider vinegar, or to taste
white sugar, or to taste
ground nutmeg, or to taste
ground cinnamon, or to taste
salt and ground pepper to taste
2 1/4 pounds
shredded red cabbage
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!
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Uli's Apple Red Cabbage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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