Red Cabbage With Apples (Rot Kraut Mit Äpfeln)

"For 100 years, Lüchow’s was NYC's landmark German restaurant; it closed in 1982. This recipe is from “Lüchow’s German Cookbook” (1952). My ancestors immigrated to the U.S. from Germany, and settled in Brooklyn and Queens. When I was a child, for special occasions my grandmother would make Sauerbraten served with with dumplings and a red cabbage like this. The sweet-sour taste, the deep red color — these had special appeal to me as a child. This is my comfort food — to this day it conjures happy forty-year-old memories of sitting in my grandmother's crowded kitchen on a festive Sunday afternoon."
photo by Virtualchef photo by Virtualchef
photo by Virtualchef
photo by Virtualchef photo by Virtualchef
Ready In:
1hr 10mins




  • Wash cabbage, drain; cut or slice fine (as for cole slaw).
  • Wash and core apples; peel and cut into small slices.
  • Heat vegetable oil in large saucepan and sauté onion and apples 3 or 4 minutes. Add water, vinegar, sugar, salt, pepper, cloves, bay leaf, and lemon juice. Stir; bring to a boil. Add cabbage. Cover and let simmer 45 minutes, or until tender. Just before serving, sprinkle flour on top to absorb liquid. Serves 4.

Questions & Replies

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  1. Patty K.
    Once you have made this recipe, can you can it? Waterbath-


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My most cherished cookbook is Ruth Van Waerebeek's Everybody Eats Well in Belgium. It has been my inspiration for most of our family's special occasions and holiday meals and it was through exploring this book that cooking and entertaining became such a pleasurable hobby for me. The book is out of print, but I contacted Ruth to express my appreciation and ask her permission to include her recipes here. In her words: "My main concern when I wrote this book, was exactly that, that people around the globe would be able to taste these wonderful Belgian flavors! So, I don't have any objection that you post the recipes on the web."
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