German Style Sweet & Sour Red Cabbage
Family German sweet and sour red cabbage with apples. Make ahead, vegetarian option, tips for shredding, thickening, freezing, and serving.
This is a family heirloom recipe from my German Grandmother Agusta.
Submitted by: Kurt Langeloh from Chicago, Illinois
Yield: 4 Servings
- Simmer shredded red cabbage and apples with vinegar, sugar, butter or bacon fat until tender and slightly juicy.
- Bury an onion studded with cloves for flavor, remove before serving, and aim for a balance that is sweeter than sour.
- Make it a day ahead for best flavor; thicken with a cornstarch slurry or reduce liquid if needed.
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Preparation Instructions:
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Frequently Asked Questions
Can I make this recipe vegetarian?
Yes. Use butter or a neutral cooking oil instead of bacon grease. For a smoky note try a small pinch of smoked paprika or a drop of liquid smoke. Keep ingredient amounts the same.
What type and how much vinegar should I use?
The recipe calls for 1/3 to 2/3 cup of vinegar. Apple cider vinegar or white wine vinegar work well. Start with the lower amount, taste after the first simmer, and add more if you want more tang.
Can I use a food processor to shred the cabbage and apples?
Yes. A food processor speeds things up. Use the shredding disk and avoid the hard cores. Pulse briefly so you do not puree the ingredients; you want thin, even shreds.
How long can I store this and can I make it ahead?
This dish keeps well in the fridge for 4 to 5 days and tastes better if made a day ahead. For longer storage, freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently.
How do I thicken the cabbage if it is too juicy?
Make a cornstarch slurry: 1 teaspoon cornstarch mixed with 1 tablespoon cold water per cup of excess liquid, stir it in and simmer a few minutes until clear. Alternatively simmer uncovered to reduce liquid for a firmer texture.
Why is the onion stuck with cloves used and how do I remove it?
The clove-studded onion adds warm spice without loose cloves floating in the dish. Bury the onion in the cabbage while cooking. Remove the onion before serving and check that all cloves stayed in the onion; discard any loose cloves.
Can I can this recipe instead of freezing it?
Home canning is not recommended unless you follow a tested pickling recipe. The safe acidity and sugar ratios for canning must meet USDA guidelines. Freezing is an easy, safe option for preserving this dish.
Can I make this recipe vegetarian?
Yes. Use butter or a neutral cooking oil instead of bacon grease. For a smoky note try a small pinch of smoked paprika or a drop of liquid smoke. Keep ingredient amounts the same.
What type and how much vinegar should I use?
The recipe calls for 1/3 to 2/3 cup of vinegar. Apple cider vinegar or white wine vinegar work well. Start with the lower amount, taste after the first simmer, and add more if you want more tang.
Can I use a food processor to shred the cabbage and apples?
Yes. A food processor speeds things up. Use the shredding disk and avoid the hard cores. Pulse briefly so you do not puree the ingredients; you want thin, even shreds.
How long can I store this and can I make it ahead?
This dish keeps well in the fridge for 4 to 5 days and tastes better if made a day ahead. For longer storage, freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently.
How do I thicken the cabbage if it is too juicy?
Make a cornstarch slurry: 1 teaspoon cornstarch mixed with 1 tablespoon cold water per cup of excess liquid, stir it in and simmer a few minutes until clear. Alternatively simmer uncovered to reduce liquid for a firmer texture.
Why is the onion stuck with cloves used and how do I remove it?
The clove-studded onion adds warm spice without loose cloves floating in the dish. Bury the onion in the cabbage while cooking. Remove the onion before serving and check that all cloves stayed in the onion; discard any loose cloves.
Can I can this recipe instead of freezing it?
Home canning is not recommended unless you follow a tested pickling recipe. The safe acidity and sugar ratios for canning must meet USDA guidelines. Freezing is an easy, safe option for preserving this dish.
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.