German Style Sweet & Sour Red Cabbage
This is a family heirloom recipe from my German Grandmother Agusta.
Submitted by: Kurt from Chicago, Illinois
Yield: 4 Servings
Featured in this Recipe
Remove outer wilted leaves and rinse under cold water. Shred or chop (do not use core).
In a heavy pot or Dutch Oven combine cabbage and apple, 1 cup of hot water and the rest of ingredients except onion. Cover and bring to a boil.
Let boil for 10 min add more water if necessary. Bury onion in center of pot covering with cabbage mixture simmer for 15 min.
Stir and taste, should be more sweet than sour. Adjust seasonings if necessary.
Let simmer for 1 hour stirring occasionally. Mixture should be slightly juicy.
Remove onion make sure all cloves are still in onion.
Slightly thicken with corn starch if desired before serving or cooling. Enjoy!!
More About This Recipe
This is best if made a day ahead and let age in the fridge overnight.
This recipe is a wonderful reminder of my Mother’s cooked cabbage. The apples are the secret and if you use bacon renderings it’s just plain awesome. Cabbage is a great source vitamin C. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more. So adding a little bacon fat and a mere 1Tbls of sugar is a winner every time if it gets my kids to eat it. And they do, they love it! Thank you for the recipe.
My Oma made hers the same way. I love it. Thanks.
That’s exactly how my Oma made it as well.