German red cabbage recipes are that staple winter vegetable side dish that are always requested for a special traditional German meal. Rouladen (or Flatladen) and red cabbage.
Because it's so delicious, and our children always ask for more, and the leftovers are great, I always choose the largest red cabbage I can find.
I like to make a big batch at one time and use my largest pot.
Trim the coarse outer leaves from the cabbage. Shred cabbage finely. I always add vinegar to taste at the end; it helps to keep the red color nice and bright.
For an extra quick red cabbage side dish, check the hints below!
German Red Cabbage
Ingredients:
1 head red cabbage, shredded
2-3 tbsp. butter, oil, or lard
1 onion, diced
salt, pepper, sugar
cloves, vinegar, cornstarch
Instructions:
In large pot, heat butter, oil, lard or combination. Lightly saute onion.
Add red cabbage. Continue to saute for several minutes, stirring . When some of the cabbage has browned, add about 1 cup of water.
Add about 1 tsp. salt, some freshly ground pepper, about 1/4 tsp. cloves, and 2 tsp. sugar. Stir.
Bring to simmer, cover. Simmer for about 1 hour or until cabbage is tender. Add water as necessary and stir occasionally during simmering.
Add about 2 tbsp. vinegar. Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.
Mix about 2 tbsp cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid. Serve.
Hints:
Add 2 or 3 chopped peeled apples to the red cabbage at the beginning of the cooking - tart apples work best.
For an extra quick red cabbage recipe, use canned or jarred red cabbage and season with extra cloves and vinegar as needed. Thicken with corn starch as above.
I like to make a big batch at one time and use my largest pot. 
Ingredients:
