Gerhild's red cabbage recipe is so super simple. It's quick, freezes well, and doesn't stain your hands red! Why? Shhhh (don't tell anyone!) It uses jarred or canned red cabbage. With the addition of extra ingredients, the resulting red cabbage tastes just like home-made. But, if you're looking for a red cabbage recipe that starts from scratch, check it out below!
Check out the other "Gerhild's" (my name is Gerhild as well!) and you'll discover this recipe "Rotkohl auf schnelle Art" as the recipe sent in by Gerhild Naggert from Chicago, USA. Now, it's a way I often make mine as well. Simply, because it's so quick and it tastes so good. Really. I think you'll be surprised.
If you're looking for a recipe for red cabbage that starts from scratch, then check out my own red cabbage. Yes, this is what my son asks for when he comes for a visit. He'll ask for red cabbage ... and not the jarred one. He can really taste the difference.
Personally, I like both. But, as a Mutti and Oma, I'll make the 'from-scratch' kind when family comes!
By using jarred or canned red cabbage, you can forget about the red-stained hands you get by grating the red cabbage. As well, the cooking time is reduced.
Gerhild Naggert says that she's often asked for her recipe, so she's happy to share it. Since it freezes well, she always has at least 2 to 3 packages in the freezer for emergencies. The microwave is great for reheating it. Above, you'll find the translated version, complete with the weight/volume conversions for the ingredients.
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Experience Germany: food, people, country, & RECIPES!
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
Quick answers to your questions? Go to my Facebook page. You'll find lots of German foodies ready to help!