German-Style Red Cabbage Recipe - These Old Cookbooks (2024)

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Don’t wait until Oktoberfest to make this German-Style Red Cabbage. Braised in a skillet with green apples and a hint of cloves, this recipe is a hit with all ages.

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German Red Cabbage Recipe

I tend to gravitate towards green cabbage more often than red cabbage; so when I found this Oktoberfest Red Cabbage Recipe in The Best of Country Cooking Cook Book, I was intrigued.

What I discovered is a home-run way to saute red cabbage. This recipe has green apples and sugar for a sweet flavor that is balanced out with white vinegar right before serving. Truth be told, you can leave out the vinegar if you’d like. I like it both ways.

This red cabbage recipe is simply seasoned with salt, pepper and ground cloves.

I love ground cloves. My Grandma always used her garden tomatoes to make the most delicious Homemade Ketchup recipe which also contains ground cloves. One sniff of the little canister, and my Grandma is back in my kitchen helping me.

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Ingredient List

  • Olive Oil
  • Red Cabbage
  • Green Apples (tart apples)
  • Granulated Sugar
  • Salt and Black Pepper
  • Ground cloves
  • Water
  • White Vinegar

How to Make German Red Cabbage

Step by Step Instructions

  1. Using a sharp knife, remove the outer leaves and stem from the cabbage. Shred the cabbage.
  2. In a large skillet, heat olive oil. Saute over medium heat shredded red cabbage and chopped green apples for 4-5 minutes or until cabbage begins to wilt.
  3. Add sugar, salt, pepper, ground cloves and water.
  4. Bring the mixture to a boil, and then reduce heat to a simmer.
  5. Cover the pan, and continue to cook for 35-45 minutes or until tender.
  6. Add vinegar and stir before serving.

Storage Instructions

Let cooked cabbage cool; transfer to an airtight container, and store in the fridge for 3 to 5 days.

For the full instructions and ingredient list for German Red Cabbage, scroll to the bottom of this page.

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Recipe FAQs

  • The easiest way to shred a cabbage is using a food processor.
  • Substitute bacon grease or canola oil for olive oil if desired.
  • Tart green apples work best for this sauteed red cabbage recipe. Peel the apples first.
  • Never used ground cloves? It’s one of my favorite spices, similar to cinnamon or nutmeg.
  • While braising the red cabbage, stir occasionally. Be sure to make sure the liquid doesn’t all absorb. If it does and you aren’t paying attention, the cabbage could burn due to the sugar in the recipe.
  • Use a large skillet or Dutch-oven while sauteing the red cabbage.

Recipe Variations

  • Use butter instead of olive oil.
  • Add a bay leaf for a little more flavor.
  • Substitute apple cider vinegar or red wine vinegar for while vinegar.
  • Slice a medium onion, and add it to the cabbage as it cooks.

More Cabbage Recipes

Cheesy Cabbage Casserole

Fried Cabbage with Bacon

Sweet and Sour Coleslaw

Creamy Cabbage

Linking up to Weekend Potluck.

Linking up to Meal Plan Monday.

German-Style Red Cabbage Recipe - These Old Cookbooks (11)

Print Recipe

German-Style Red Cabbage

Don't wait until Oktoberfest to make this German-Style Red Cabbage. Braised in a skillet with green apples and a hint of cloves, this recipe is a hit with all ages.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: braised red cabbage, german braised red cabbage recipe, German red cabbage, german-style red cabbage, oktoberfest red cabbage, red cabbage and apples, red cabbage recipes, sauteed red cabbage

Servings: 8 people

Calories: 128kcal

Author: Barbara

Ingredients

  • 3 Tablespoons olive oil
  • 1 head red cabbage, shredded
  • 2 green apples, peeled and chopped
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cloves
  • 1 cup water
  • 1/4 cup white vinegar

Instructions

  • Heat the oil in a large skillet over medium high heat; add the shredded cabbage and apples, and saute, stirring often for 4-5 minutes.

    German-Style Red Cabbage Recipe - These Old Cookbooks (12)

  • Add sugar, salt, pepper, ground cloves and water; bring to the mixture to a boil.

    German-Style Red Cabbage Recipe - These Old Cookbooks (13)

  • Reduce heat to a simmer, cover with a lid. Cook for 35-45 minutes, stirring occasionally or until the cabbage is tender. Watch the mixture to make sure the liquid doesn't completely absorb and the cabbage doesn't burn.

    German-Style Red Cabbage Recipe - These Old Cookbooks (14)

  • Turn off the heat, and add vinegar. Stir to combine.

    German-Style Red Cabbage Recipe - These Old Cookbooks (15)

Notes

  • The easiest way to shred a cabbage is using a food processor.
  • Tart green apples work best for this sauteed red cabbage recipe. Peel the apples first.
  • Substitute bacon grease or canola oil for olive oil if desired.
  • Never used ground cloves? It’s one of my favorite spices, similar to cinnamon or nutmeg.
  • While braising the red cabbage, stir occasionally. Be sure to make sure the liquid doesn’t all absorb. If it does and you aren’t paying attention, the cabbage could burn due to the sugar in the recipe.
  • Use a large skillet or Dutch-oven while sauteing the red cabbage.
  • Love cabbage? Try Fried Green Cabbage with Bacon.

Nutrition

Calories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 249mg | Potassium: 304mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1195IU | Vitamin C: 62mg | Calcium: 50mg | Iron: 1mg

German-Style Red Cabbage Recipe - These Old Cookbooks (2024)

FAQs

Should red cabbage be served hot or cold? ›

Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.

What meat goes well with red cabbage? ›

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

What is the flavor of red cabbage? ›

While similar in flavor to its green counterpart, red cabbage tends to have a more pronounced earthy taste, complemented by a subtle underlying sweetness. This vibrant vegetable easily elevates coleslaws and salads with its bold color and distinctive crunch.

What is the difference between Rotkohl and Blaukraut? ›

In Northern Germany, where I'm from, red cabbage is called Rotkohl. In Central and Western Germany it is called Rotkraut. And in Southern Germany it is called Blaukohl or Blaukraut, which translate to blue cabbage.

What is the healthiest way to eat red cabbage? ›

You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked. The flavor becomes a little milder when you cook it.

What is the best way to eat red cabbage? ›

Pickled red cabbage is an excellent match for cheese, cold meats and smoked fish. Red cabbage braised with vinegar and apples makes a traditional sweet and sour recipe to accompany a roast and beautifully spiced versions are commonly found at Christmas celebrations served with turkey, goose or baked ham.

Is there a difference between red cabbage and purple cabbage? ›

Red cabbage, also called purple cabbage, is a leafy vegetable from the cabbage family. It typically comes as a head of cabbage, which is a ball of tight leaves. Red cabbage has broad reddish-purple leaves with a thick white stem at the bottom of the head.

Why do you soak red cabbage? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Is red cabbage healthy? ›

The wealth of nutrients in red cabbage including phytochemicals, antioxidants like anthocyanins and indoles, vitamins like C, A, E, K, B1, B2 and folate, minerals like calcium, manganese, magnesium, iron and potassium makes this veggie extremely beneficial for health.

Why is my red cabbage bitter? ›

Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh.

How do you get the bitter taste out of red cabbage? ›

One way to make raw cabbage less bitter, and therefore more palatable, is to let it marinate in something salty or acidic for a while. Sauerkraut for example tastes much less bitter, plus contains helpful friendly bacteria from natural fermentation, but it takes a while to make.

What is the real name for red cabbage? ›

Red or purple cabbage (Brassica oleracea L. var. capitata f, rubra), a crop native to the Mediterranean region of Europe, is now grown all over the world as a fresh market vegetable [46].

What is German fermented cabbage called? ›

Sauerkraut is fermented shredded cabbage with a tangy, salty flavor. Despite the German name, it actually originated in China over 2,000 years ago.

Is Napa cabbage better than red cabbage? ›

Napa Cabbage

Its flavor is a little sweeter than green and red cabbage, and the leaves are far more tender, so it's a great choice if you're looking for something more mild. It's a classic addition when filling dumplings or making stir-fries, and it's also great raw in salads and slaws.

Why is red cabbage called red cabbage when it is purple? ›

Red cabbages are called "red" due to their outer leaves, which often have a reddish or purplish hue. While the inner leaves can be more purple, the name "red cabbage" is based on the color of the outer layers. The color can vary, but it's the common term used for this type of cabbage.

Can you heat up red cabbage? ›

I'd take it out of the freezer the morning before and put it in the fridge. Then of the day you can re-heat it several ways. In a buttered ovenproof dish, covered with foil, in the oven at 180C (conventional heat) for about 30 minutes.

Should you refrigerate red cabbage? ›

How to Store Cabbage in the Fridge. Whether it's red or green, Savoy or napa, fresh cabbage should be stored in the refrigerator in a plastic bag. For red, green and Savoy cabbage heads, this storage method will keep the cabbage fresh for up to 10 days.

Is it safe to reheat red cabbage? ›

Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. Reheat in a microwave or in a saucepan on the hob.

Is it safe to eat cold cabbage? ›

It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews, and slaws. This versatile veggie can even be fermented and made into sauerkraut.

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