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!
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.
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!!
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.
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.
My husband and I love this recipe and he asks me to make to often.
Viel Dank for posting !!!!! It's nice to have the proper ingredients / ratio for this awesome dish. This recipe is as authentic as it gets. The only thing that I would omit is the bacon. My German mom never cooked it with bacon. It tastes great without it. If apples are not available, sugar can be an acceptable substitute. Add it to your taste. This dish is a wonderful balance of slight sweet and subtle sour. Mom never used wine as well, but it does sound like an interesting and additional ingredient for a potential savory flavor. My biggest suggestion is to make this with some spaetzle and rouladen, and you will absolutely have heaven on a plate. It is by far one of my all time favorite meals! It's the definition of comfort food in a major way. :o) !!!! ausgezeichnet !!!!
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.
* 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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