Traditional German
Red Cabbage Recipes

German Red Cabbage

• 1 head red cabbage, shredded
  
• 2-3 tbsp. butter, oil, or lard
  
• 1 onion, diced
  
• salt, pepper, sugar
  
• cloves, vinegar, cornstarch
  

• 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.
  

• The traditional "red cabbage" is cooked till almost the "mush" stage. If you prefer, you can slice the cabbage instead of shredding and cook it only about 1/2 hour instead if you prefer a more "textured" cabbage dish. Delicious as well.
• 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.