Red Cabbage Recipe

This red cabbage recipe is prepared in a typical german style.The cabbage is cooked in an apple, onion and red wine sauce with the addition of some fragrant spices.

Cabbage has been know to Europeans since the Romans ruled most of the known world more than 2000 years ago. There are many different kinds of cabbage available for the people that live in middle European countries and they have been exported to many countries all over the world. Red cabbage has a few attributes that let it stick out. One of them is its bright blue or red color which is even intensified during the cooking process. Thats while it is as well called Blau (blue) Kraut in some areas of Germany. Most cabbages that are available are usually green, or greenish white in color and are usually prepared in a savory style while the Red one on most occasions I know is dished up in a sweetish sauce. This recipe is following this tradition and the cooked cabbage that it produces is a perfect accompaniment to many hearty meat dishes.

Preparation time: 15 minutes 
Cooking time:  60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 15 minutes
Grade of Difficulty: easy

This recipe was inspired by Herta you can find her recipe here

Red Cabbage Recipe

  • 1 Red cabbage, chopped 
  • 30 ml / 1 oz Red wine vinegar
  • 2 fresh hard apples, quartered and deseeded
  • 3 small or 2 medium onions, peeled
  • 2 cups of beef stock
  • 1 cup of red wine
  • 1 cinnamon stick 
  • 4 tbs. flour
  • 7 cloves
  • 1 bay leaf
  • 4 tbs. brown sugar
  • 1 tbs. butter or lard
  • Salt to taste


  • Heat butter in a pot
  • Add sugar and stir for a minute or two till it begins to caramelize
  • Add the cabbage, apples, cinnamon and vinegar and stir well, cover with lid and let the cabbage boil for a minute
  • Push cloves into the skin of the onions and add them together with the hot beef stock to the pot.
  • Add salt to taste
  • Cover with lid and once the cabbage is beginning to boil again turn down the heat, cover with lid and simmer all gently for 30 minutes.
  • Now add the wine and flower through a strainer to prevent the flour from forming lumps, mix all well, cover again with lid and let all simmer for another 20 minutes.

Serve hot with Sauerbraten Style marinated beef or a meat dish and gravy of your choice.

Potato Dumplings

Sauerbraten Style Marinated Beef with Potato Dumplings  

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