“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.