12 Days of Local Food – Red Cabbage

12 Days of Local Food – Red Cabbage

“This sweet ‘n sour red cabbage is the usual way we Germans love to make this side dish. In fact, it’s the only way that my Mutti served it.”

 – Jennifer Pfenning

Oma’s German Red Cabbage Recipe with Apples


1 medium head red cabbage, shredded

2 – 3 Tbsp butter (may substitute coconut oil)

1 large onion, diced

3 apples, peeled, cored, diced

½ cup red wine (optional)

3 Tbsp cider vinegar

1 tsp salt

2 tsp  brown sugar or maple syrup

1 lg cinnamon stick

½ tsp nutmeg, ground

¼ tsp cloves, ground

¼ tsp pepper, freshly ground

2 Tbsp lemon juice


In large pot, heat butter, oil, lard, or combination. Lightly saute onion.

Add red cabbage and apples. Continue to saute for several minutes.

Add 1 cup water, optional red wine, cider vinegar, sugar, salt, cinnamon stick, nutmeg, cloves, and pepper. Stir.

Bring to simmer, cover. Simmer about 30 – 60 minutes or until cabbage is tender.

Add lemon juice. Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.



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