sweet and sour red cabbage
October 28, 2013 § 46 Comments
I have been preparing this German-style cabbage recipe for years. The combination of vinegars helps the cabbage keep its bright color. Baking melds the flavors of the cabbage, onions and apples. Wonderful served with small crispy roasted potatoes.
Red cabbage, yellow sweet onion, two sweet apples and a splash or two of vinegar…exquisite combination.
I n g r e d i e n t s
- 3 tablespoons olive oil
- 1 head red cabbage (6 cups finely shredded)
- 1 large sweet yellow onion, chopped
- 2 sweet apples, peeled, cored and slivered
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- parsley, chopped, for garnish
M e t h o d
Preheat oven to 350°F. In a large ovenproof skillet over medium high, heat the olive oil and sauté the cabbage and onion until cabbage has wilted and onions are soft, 15-20 minutes. Add the apples and sauté 5 minutes, add the vinegars and allow to evaporate. Cover and bake for 45 minutes stirring occasionally. Garnish with parsley and serve.
COTTAGE GROVE HOUSE 
This looks like a great dish for the fall. I like that you added apples.
Thank you Jovina. I really like the apples with the cabbage. Gives it a natural sweetness. Kind of you to comment. :)
Mmmm!!! This is one of those dishes that I would keep dipping my spoon in for “just one more taste”… It is a definite “double the recipe” recipe. Just lovely. <3
And that is exactly what I do. Double the recipe for sure if you have a huge oven proof skillet! The cabbage takes up a lot of space, then it reduces once it is cooked. It is true…we always run out before I am tired of eating it. Nice to hear from you! :)
Very nice indeed. Simple and tasty.
Thank you! You are right. Doesn’t get much easier than this. Love this dish.
Ooh I would love this! :)
Oh yes, I can imagine how good it would be with potatoes. I love sweet and sour cabbage and your recipe sounds delicious. I’ve eaten many times but have never made it before. This sounds really easy to make. Great recipe.
It is unbelievably easy to make. I love the way the edges sort of “caramelize” in the oven. This particular recipe is not “too” sweet and sour. Very subtle…
That’s beautiful. What do you usually eat it with? I never really cook with cabbage, but the color itself is very tempting and the addition of apples kind of softens the bitterness.
Thank you Amanda. I always make crispy oven potatoes with this. Sometimes chicken, sometimes just…cabbage and potatoes. Yes, the apples are really nice in here. Gives the dish a very subtle sweetness.
This is my favorite side dish with Christmas dinner, when serving prime rib. The only difference in mine is I use bacon. Yumm.
Oooo….bacon! Sounds really good! Wish I was around your Christmas dinner table with the prime rib and all! Not to mention the good company too.
Aaww just saw this…I hope some day you can be with family around the holiday season. This year we are making beef wellington, going to be fun!!
This is one of our favourite sides..Growing up in a Canadian German family we only ever made the white sauerkraut. When I asked my Grandma about the red kind she didn’t know what I was talking about. I know this isn’t really ‘sauerkraut’ but I do buy this in jars quite frequently. A German friend of mine also makes hers quite sweet, sometimes she’ll put strawberry jam in!
I think I’ll have to give this recipe a try.
Interesting your Grandma didn’t know the red kind! :) I absolutely love sauerkraut! You are right, this is very different since it is not fermented, and it has a very subtle sourness to it. Hope you do give this a try, I think you’ll really like it. I make it three or four times a year. Thank you for your comment. :)
Yum
Yum Yum Yum. I make a similar recipe but add ginger & cinnamon.
Hmmm. Ginger and cinnamon? Sounds great! :)
😉
Oh how delicious! This sounds amazing!
Thank you tasty treats! :)
You have surprised me, as I wouldn’t have thought (not for a moment) that I would want to try something like this. Hah, I’m in the wrong. Bet this tastes great. Have you tried this with pork?
:) I’m surprised too! You know, not that we don’t eat pork, I just don’t cook it too often (with the exception of pancetta, bacon…etc.) I imagine this would be wonderful with pork! My mom always make a homemade applesauce with pork and it was delightful. Anything breaded…oh, I’m thinking even your breaded chicken burgers! Chicken or pork schnitzel? Try it Johnny! :)
Oh – this with a ham. And some roast potatoes. Perfect!
I couldn’t agree more! I love a good ham! :)
Exactly my kind of recipe! Thanks!!
:) thank you Jittery Cook!
I’m a Summer person, to be sure, but something must be said for the dishes of Fall. The apples, pears, squash, and cabbage. The warm weather may be heading South but we sure are eating well. Your cabbage is a great example and sounds wonderful.
I am a Fall person!! I walk into the market and feel so at home and comforted by all the fall fruits and vegetables. Maybe it is because by the end of summer I am ready to change from grilling and salads to soups and roasts! :)
yes, very fall! Great colors.
Thank you Liz! :)
Perfect. Nice twist using balsamic.
Gorgeous colors! The apple cider vinegar and balsamic sound lovely.
Your photos are lovely – they have a painterly still-life look to them. This is one of my favourite dishes. Being a Dutchie, I grew up with it (‘rode kool met appeltjes’). I love it cold too, in rye bread with pastrami. Yum! I’m intrigued that you bake yours. I do mine on the cooktop, which requires a bit of supervision. Oven-baking sounds like a great idea.
Yes! My hubby’s family is from Germany and his “Omi” makes it stovetop…and cooks it for hours. I could never ever duplicate the goodness she brings out of the cabbage. I would be interested in hearing your take if you do try this. I have never asked Omi to…I mean, after all…she’s 92!!
Long live Omi! I have an ‘Oma’ in Holland – she’s 104. Maybe red cabbage is the secret to a long life. x
What a cozy fall recipe– the photos are great–so vivid– make it pretty irresistible! thanks.
One of my favorite fall dishes…we have had it several times during our time in Germany and Austria.
Love that purple colour.
The baking step is new to me, but I’m willing to give it a try. Looks good. Ken
SO beautiful! Vivid, deliciously fragrant, sweet but sour! Germans definitely know how to make the most of cabbage. I am already a sauerkraut lover but I’m definitely going to try this recipe soon… with some delicious pork knuckle or bratwurst, mashed potatoes and a good beer! mmmm xx
I made this for my in laws on the weekend with some roasted pork tenderloins…they loved it!
You made my evening! I am so happy to hear it and I think with pork tenderloin it is perfectly paired. I must do the same. Thank you so much for letting me know. :)
Also, add a touch of cloves for a bit of spice in there…very nice!
I do it with tart green apples and mustard. My 3 year old keeps on requesting more!