Prep 15 mins
Cook 45 mins
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.
- 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
- 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.
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!!!!
I had this in a german restaurant and loved it. This recipe is great and much like the one from the restaurant. definatently a keeper!