German Red Cabbage
This comforting German red cabbage is absolutely delicious and perfect for anyone who loves hearty, traditional flavors! Your whole family will love how tender and flavorful it gets, plus it tastes even better the next day after all those amazing flavors have time to mingle together.
Recipe Details
Timing & Servings: Active Time: 55 minutes, Total Time: 1 hour 25 minutes, Serves: 6 people.
Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 125 Calories, 5g Fat, 18g Carbs, 3g Protein.
Ingredients You’ll Need
Red cabbage: You’ll need 1 small head that’s about 2 pounds, and you’ll want to shred it up nice and thin. This is the star of our dish, and it’s going to turn so beautifully tender and sweet!
Red-wine vinegar: A half cup of this tangy goodness helps break down the cabbage and adds that perfect acidic balance. Don’t worry if you only have regular white vinegar – it’ll work in a pinch!
Light brown sugar: Just 1 tablespoon gives us that lovely sweet note that balances out all the tangy flavors. You can use regular white sugar if that’s what you have on hand.
Extra-virgin olive oil: 2 tablespoons for cooking our onions and getting everything started. Any neutral cooking oil works great here too!
Yellow onion: 1 medium onion sliced thin will add so much flavor and sweetness as it cooks down. White onions work perfectly fine if that’s what you’ve got!
Dry red wine: A quarter cup adds such rich, deep flavor to this dish. If you don’t have wine, you can use extra vinegar or even some grape juice!
Whole cloves: Just 2 of these little spice powerhouses will infuse the whole dish with warm, cozy flavor. Make sure to fish them out before serving!
Bay leaf: 1 large bay leaf adds that classic earthy flavor that makes this taste so authentic. Remember to remove it at the end!
Red currant jelly: 2 tablespoons of red currant jelly, loganberry preserves, or cranberry sauce work beautifully here. Cranberry sauce is the easiest to find and tastes amazing!
Salt and pepper: Three-quarters teaspoon of salt and pepper to taste will season everything perfectly. You can always adjust to your family’s preferences!
How to Make German Red Cabbage
Step 1: Mix your shredded cabbage, vinegar, and brown sugar in a big nonreactive bowl. Cover it up and let it sit for about 30 minutes until the cabbage starts releasing its juices. This step is so important because it helps soften the cabbage and creates amazing flavor!
Step 2: Heat your olive oil in a large, heavy pot or Dutch oven over medium-low heat. Add your sliced onion and cook it, stirring now and then, until it gets lightly golden – about 5 to 7 minutes. Your kitchen will smell absolutely amazing!
Step 3: Add the cabbage mixture along with all those tasty juices, plus the wine, cloves, and bay leaf. Stir everything together until it’s nicely combined. Cover the pot and slowly bring it to a boil.
Step 4: Turn the heat down to medium-low and let it cook for 45 minutes. Stir it frequently and keep an eye on the liquid level. If it looks dry, add water 2 tablespoons at a time – you want it soft but not mushy or soupy!
Step 5: Stir in your jelly, preserves, or cranberry sauce, plus the salt and pepper to taste. Remove and toss out the cloves and bay leaf. Give it a taste and adjust the seasoning if needed!
Easy and Quick German Red Cabbage Version
Want to speed things up? You can skip the 30-minute resting time and go straight to cooking! Just combine everything in the pot at once and add an extra 2 tablespoons of water to start. It’ll still taste wonderful, just with a slightly firmer texture!
Serving Ideas
This German red cabbage is absolutely perfect alongside roasted pork, grilled sausages, or even a simple roasted chicken. It also makes a wonderful side dish for holiday meals or Sunday dinners. Serve it with some crusty bread and you’ve got yourself a complete, satisfying meal!
Storage
You can refrigerate this for up to 3 days in the fridge, and honestly, it tastes even better the next day! Just reheat it gently on the stovetop over low heat, stirring occasionally. Add a splash of water if it seems too thick.
Substitutions
No red wine? Use extra red-wine vinegar or even some grape juice! Can’t find red currant jelly? Cranberry sauce, grape jelly, or even a little honey work beautifully. If you don’t have a nonreactive pot, any large pot will do – just keep an eye on it!
Pro Tips
• Use a nonreactive bowl and pot: The vinegar and wine can react with certain metals, so glass, ceramic, or stainless steel work best!
• Don’t skip the resting time: Those 30 minutes really help break down the cabbage and create the most tender, flavorful result.
• Taste and adjust: Every cabbage is different, so taste at the end and add more salt, pepper, or sweetener as needed.
• Make it ahead: This dish actually improves overnight, so it’s perfect for meal prep or entertaining!
FAQs
Can I make this without wine?
You bet! Just use extra red-wine vinegar, some grape juice, or even additional water. The flavor will still be absolutely delicious, just a little less complex.
Why is my cabbage too sour?
No worries! Just add a bit more brown sugar or jelly to balance out the acidity. Taste as you go and adjust until it’s perfect for your family’s taste buds.
Can I use green cabbage instead?
Sure! Green cabbage works fine, though you’ll miss out on that gorgeous deep red color. The cooking time and method stay exactly the same.
How do I know when it’s done cooking?
The cabbage should be tender but still have a little bite to it – not mushy! It should also have absorbed most of the liquid but still be slightly moist.
I’d love to hear how your German red cabbage turns out! Did you make any fun substitutions or serve it with something special? Drop a comment and let me know – I always love hearing about your cooking adventures!
