Recipe by Z-chef
This recipe is the closest I have found to the red cabbage my grandmother made. I hated it as a kid. I had to sit at the table until I ate at least 2 spoonfuls - I would rather have died. Now, I love it!!! I serve it with Best Roast Pork I've Ever Eaten and smashed redskin potatoes. An absolutely wonderful autumn meal.
Top Review by Zaphro
Sweet and Sour German Red Cabbage is the spawn of the Cabbage Demon. Z-chef is my mother and often tried to initiate my early demise by forcing this on me. DO NOT FEED THIS TO YOUR CHILDREN!!!!
- 4 ounces butter
- 1 medium head red cabbage, shredded
- 2 granny smith apples, peeled, cored and sliced thin
- 1 medium onion, diced
- 1⁄2-3⁄4 cup red wine vinegar
- 3⁄4 cup water
- 1⁄2-3⁄4 cup beer
- 1⁄2 cup sugar
- 1 pinch cinnamon
- 1 pinch ground cloves
- 1 pinch allspice
- 1 bay leaf
Directions See How It's Made
- Melt butter in large skillet.
- Add cabbage, apples, onion and bay leaf.
- Mix red wine vinegar, water and beer and pour over cabbage mixture.
- Mix sugar, cinnamon, cloves and allspice and mix into cabbage mixture.
- Cook over medium to medium-low heat, covered, for 30-45 minutes, until cabbage, apples and onion are cooked down and are very tender. Better to cook too long than to under cook.
- Remove bay leaf before serving.