Sweet and Sour Red Cabbage
Prep time
Cook time
Total time
A trio of apple—cider, cider vinegar, and ample chunks of apple— contributes sweet-tart goodness to this Germanic dish. Sweet and Sour Red Cabbage is a simple, straightforward celebration of fall.
Recipe type: Side Dish
Cuisine: German
Serves: 8-10 servings
  • 3 Tablespoons butter
  • 1 large yellow onion, chopped
  • 1 (2-1/2 pound) red cabbage, thinly sliced
  • 1 bay leaf
  • 4 whole cloves
  • 2 Tablespoons apple cider vinegar
  • ½ cup apple cider
  • 4 tart cooking apples, cored and thinly sliced lengthwise
  • 1 teaspoon salt
  • 1 Tablespoon sugar
  • ¼ cup red wine
  • 3 Tablespoons red currant jelly
  1. In a 5 quart heavy-bottomed saucepan over medium heat, melt the butter. Add the onion and cook, stirring, until golden, about 5 minutes. Add the cabbage and stir until it is wilted, 5-7 minutes. Add the bay leaf, cloves, vinegar, cider, apples, salt, and stir well. Reduce the heat to medium-low, cover and simmer until most of the liquid has been absorbed and the cabbage is very tender, about 45 minutes.
  2. Add the sugar, wine, and red currant jelly and simmer on low for 20 minutes longer. Discard the bay leaf and cloves and transfer to a warmed serving bowl. Serve hot.
Sweet and Sour Red Cabbage is a great make ahead side dish. The flavor improves as it sits in the refrigerator. You can make it a day or two ahead, bring it to room temperature, gently reheat it, (careful not to cook more) and serve.
Recipe by Cheery Kitchen at https://cheerykitchen.com/sweet-and-sour-red-cabbage/