German Red Cabbage Recipes ❤️

1. Oma's German Red Cabbage ❤️

Ingredients:

• 2 - 3 tbsp butter, oil, or bacon fat (oil, if making this vegan)
  
• 1 onion, diced
  
• 1 head red cabbage, shredded
• salt, pepper, sugar
  
• ground cloves, vinegar, cornstarch
  

• In large pot, heat butter, oil, bacon fat, or combination. Lightly sauté onion.
  
• Add red cabbage. Continue to sauté 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 ¼ tsp cloves, and 2 tsp sugar. Stir.
  
• Bring to simmer, cover. Simmer for about 30 - 60 minutes 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 ½ hour instead if you prefer a cabbage dish with a bit of 'bite'.
• For an extra quick red cabbage recipe, use canned or jarred red cabbage and season with extra ground cloves and vinegar as needed. Thicken with corn starch as above.
• If you only have whole cloves, you can cut your onion in half and stud the cut side with 4 - 6 whole cloves. Omit the sautéing part for the onion. Remove the onion (with the cloves) before serving.
  
• This goes really well with almost any German meat recipe, especially traditional with rouladen or schnitzel.

2.  Roswitha's Sweet and Sour Red Cabbage ❤️

Ingredients:

• 2 lb red cabbage
• salt
• ⅓ to ½ cup firmly packed brown sugar
• ¾ tsp allspice
• 4 whole cloves
• ½ cup cider vinegar
• ¼ cup butter

Instructions:

• Set out a heavy 3-quart saucepan.
• Remove and discard wilted outer leaves of red cabbage. Rinse, cut into quarters, and coarsely shred. Should have about 2 quarts (8 cups).
• Put shredded cabbage into saucepan and add boiling salted water to cover. (1 tsp salt per quart of water.) Add brown sugar, allspice and cloves.
• Cover loosely and boil at medium heat for about 8 - 12 minutes or until cabbage is just tender.
• Remove from heat and drain. 
• Add cider vinegar and butter to cabbage and toss together lightly to mix well.
• Makes 6 servings.

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