How to Sauté Red Cabbage – A Classic German Recipe
Learn to sauté red cabbage in the traditional German style. In this post I share the method and recipe from my mom who made it regularly as I was growing up. I’m happy to share our family recipe with you.
Serve with: Spaetzle, Grilled Pork Chops and German Cucumber Salad
Recipe for German Style Red Cabbage
Here is my mom’s recipe for sautéed red cabbage for you to enjoy and pass on to your children.
Sautéed Red Cabbage
Ingredients
- 2 Tbsp oil, bacon drippings or lard
- 1 onion, thinly sliced
- 1 tsp caraway seeds
- 1 head purple cabbage, thinly sliced
- 1 apple cored and sliced into small pieces
- 1 bay leaf
- 1/4 cup white vinegar
- 1/4 cup red wine vinegar or red wine
- 1/3 cup water
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In large pot or dutch oven heat oil.
- Add sliced onions and sauté until soft and clear; do not brown.
- Add caraway seed and sauté for 30 seconds to release flavour.
- Add cabbage, apples and bay leaf.
- Stir and cook until cabbage is slightly wilted, about 3 minutes.
- Add vinegars, water and sugar and bring to boil. Add more water if needed (depending on how big your cabbage is).
- Reduce heat and simmer until cabbage is tender, about 30 to 40 minutes.
- Add salt and pepper to taste. Add more sugar if too acidic.
Notes
Nutrition Facts (per serving)
The Benefits of Cabbage
Cabbage, whether red or green has been an important staple in the diets of the working class for eons. And with good reason. It’s versatile, affordable, nutritious and can be stored for a very long time.
The intense color and its place in the cruciferous family of vegetables (broccoli, cauliflower, Brussels sprouts, kale, and bok choy) is a clue that this often overlooked veggie is good for our health. Cancer fighting antioxidants, Vitamin C, Vitamin A, Vitamin K, fibre, calcium, iron, potassium and manganese are just some of the benefits you’ll get with red cabbage. And yes, that color does make it more beneficial than green cabbage. Read more about the health benefits of red cabbage, google Registered Dietitian Leslie Beck.
What to Serve with Red Cabbage
This red cabbage has a hardy, peppery and slightly acidic (a little like red wine) flavor. It pairs well with hardy, flavorful dishes.
In our German household we served red cabbage with all the classics – schnitzel, bratwurst, pork roast, Sauerbraten (marinated beef roast), Salisbury steak (Frikadellen), rouladen, etc. On the side we had either boiled potatoes, mashed potatoes or spaetzle. If we were lucky, we’d also have my favorite cucumber salad or some other side salad.
Braised red cabbage is also excellent with wild game. I’ve tried it with venison, goose and duck but this cabbage is robust enough to go with just about any wild game.
I also love it with fried eggs. In fact, I always make a little extra so I can have fried eggs and red cabbage for lunch the next day.
Why Does Red Cabbage Turn Blue?
It’s the anthocyanins, those desirable flavonoids with antioxidant effects, that give red cabbage its red/blue/purple appearance. These pigments are water soluble and sensitive to pH changes. So, when we sauté red cabbage in water and vinegar we create chaos!
Red cabbage and vinegar (acid) will cause more of a red color. The longer you cook the cabbage, the more acid evaporates and the darker and bluer the cabbage will become. Longer cooking will also make it sweeter and more tender. If you want some of that red color back, try adding acid at the end of cooking.
Have you ever tried sautéed red cabbage? What are favorite dinners that take you down memory lane?
I’d love to hear from you, leave a comment below or reach me on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.
Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist, who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.