German Red Cabbage - Sautéed & Braised
A classic German side dish with the essential combination of vinegar, sugar, caraway seeds and apples. Perfect for hearty meat and potato style dinners.
Servings: 4
Calories: 184kcal
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
- 1/4 cup white vinegar
- 1/4 cup red wine vinegar or red wine
- 1/3 cup water
- 1 Tbsp sugar
- 2-4 whole cloves optional
- 1 bay leaf
- 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 and apples.
- Stir and cook until cabbage is slightly wilted, about 3 minutes.
- Add vinegars, water, sugar, cloves and bay leaf and bring to boil. Add more water if needed (depending on how big your cabbage is).
- Reduce heat, cover and simmer until cabbage is tender, about 30 to 40 minutes.
- Add salt and pepper to taste. Add more sugar if too acidic.
Notes
Store leftovers in fridge for up to 3 days or freeze for up to 6 months.
Nutrition
Calories: 184kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Sodium: 661mg | Fiber: 6g | Sugar: 17g | Iron: 2mg