➤ by Gerhild Fulson
Gerhild (not Oma Gerhild) Naggert'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.
Below, you'll find the translated version, complete with the weight/volume conversions for the ingredients.
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