Red Cabbage German Style Recipes

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

RED CABBAGE, GERMAN

Steps:

• Melt butter, add apple and onion, cook until soft.
• Add cabbage, stir to blend.
• Add vinegar, sugar, cloves and wine.
• Cook, covered, until cabbage is tender, about 12 minutes.
• Thicken the sauce with flour, first adding a little water with the flour.
• Simmer until sauce is smooth.

GERMAN RED CABBAGE

Steps:

• In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.

BLAUKRAUT (GERMAN RED CABBAGE)

Steps:

• Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
• Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.

RED CABBAGE (GERMAN STYLE)

Steps:

• 1. Core and slice into four pieces. Slice into 1/8 thick pieces. Slice red onion the same way. Core and chop apple into 1 inch squares.
• 2. Put your bacon drippins in a 5 quart dutch oven type of pan. Add all the ingredients in the order they are listed. Then cook over high heat tossing for about 10 minutes if it gets dry add water as needed. Put the lid on and cook slowly for about an hour. Checking and stirring in often. You can salt to taste I don't use much salt just because. Enjoy!!

GERMAN RED CABBAGE (ROTKOHL)

Steps:

• Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
• Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
• Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.

RED CABBAGE (GERMAN STYLE)

Steps:

• Slice cabbage very thin.
• Heat fat in large frying pan or Dutch oven, toss in the cabbage.
• Add vinegar and salt, stir gently.
• Stick cloves in a medium size onion and bury it under the cabbage.
• Add water to cover and rest of spices, place a tight fitting lid on the pan and simmer very slowly 30 minutes or until cabbage is tender.
• Add water as needed while cooking.

EASY GERMAN RED CABBAGE

Steps:

• Heat sauerkraut, beets and beet juice, butter, and bay leaves in a large pot over medium heat; season with salt and pepper. Simmer until heated through, about 15 minutes.