Serves 6
85 min
German Red Cabbage
Recipe GLPR7a43d84aee5da9
A classic German-style braised red cabbage with a sweet and tangy flavor profile, featuring the natural sweetness of red cabbage balanced with red wine vinegar, red wine, and a touch of fruit preserves. The dish is simmered slowly with aromatic spices like bay leaf and cloves until the cabbage becomes tender and absorbs all the rich flavors. This vegetable side dish pairs beautifully with hearty German mains and has a deeply satisfying, complex taste.
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Ingredients
1 small head red cabbage (about 2 pounds), shredded
2 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced
½ cup red-wine vinegar
¼ cup dry red wine
1 tablespoon light brown sugar
2 tablespoons red currant jelly, loganberry preserves, or cranberry sauce
2 whole cloves
1 large bay leaf
¾ teaspoon salt
Ground black pepper to taste
Directions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Add the shredded red cabbage to the pot and stir well to combine with the onion and oil. Continue cooking, stirring frequently, for about 5 minutes until the cabbage begins to soften slightly.
Pour in the red wine vinegar and red wine. Add the brown sugar, red currant jelly (or loganberry preserves or cranberry sauce), whole cloves, bay leaf, and salt. Stir thoroughly until the jelly dissolves and all ingredients are well combined.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid and simmer for about 60-70 minutes, stirring occasionally, until the cabbage is very tender and the flavors have melded together.
Season to taste with additional salt and ground black pepper as desired. Remove and discard the bay leaf and whole cloves before serving.
