Red Cabbage, Bavarian Style
This traditional German dish, red cabbage, is sweet and sour and easy to make! Along with some bratwurst, this makes a delicious dinner.
Servings 10
Calories 139kcal
Ingredients
- 1 medium sized head red cabbage cored and sliced thin
- 1 medium yellow onion sliced thin
- 1 granny smith apple peeled cored and grated
- 1 cup unsweetened apple pure juice not concentrate
- 1 cup brown sugar can reduce by half for a more tart flavor
- 1 cup red wine vinegar
- Kosher or sea salt & pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon allspice
- 1 bay leaf
- Olive oil
- 1 Tbsp caraway seeds optional
Instructions
- Cut red cabbage into quarters and cut out the core and slice thin.
- Peel onion, cut in half and slice thin.
- Grate apple.
- In a dutch oven, add about 1 generous turn of the pan of oil and heat.
- Cook onions 2 to 3 minutes and add the red cabbage. Braise the cabbage until just tender 3 to 5 minutes. Season with kosher salt & freshly ground pepper, to taste.
- Add ground cloves, allspice, nutmeg, and bay leaf. Add caraway seed, if desired.
- Add the brown sugar, apples, apple juice and vinegar.
- Cover and simmer on low heat until the cabbage is cooked and tender-- do not boil or overcook.
- Cooking time is about 30 to 45 minutes.
- Remove bay leaf and serve with a slotted spoon.
- This works well in a slow cooker.
Notes
You will find a LOT of liquid, once the cabbage is cooked. Serve with a slotted spoon. This freezes really well (and I do freeze with some liquid).
I realize that this recipe is a bit unconventional by the addition of the brown sugar. I have recently had red cabbage in both Bavaria and Austria. Some were really good-- others were far too savory. Honestly, this recipe has the perfect balance of sweet and sour.