Redcabbagegermanstyle Recipes

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GERMAN RED CABBAGE



German Red Cabbage image

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. -Jeannette Heim, Dunlap, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 7

1 medium onion, halved and sliced
1 medium apple, sliced
1 medium head red cabbage, shredded (about 8 cups)
1/3 cup sugar
1/3 cup white vinegar
3/4 teaspoon salt, optional
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

RED CABBAGE, GERMAN



Red Cabbage, German image

Make and share this Red Cabbage, German recipe from Food.com.

Provided by rudy1003

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 apple, peeled and diced
1 small onion, chopped
4 cups shredded red cabbage
1/4 cup vinegar
2 -4 tablespoons sugar or 2 -4 tablespoons apple jelly
1 -2 whole clove
1/2 cup red wine
1 tablespoon flour or 1/2 tablespoon cornstarch

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.

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE



Grandma Jeanette's Amazing German Red Cabbage image

This yummy, sweet and sour German red cabbage is easy to make!

Provided by Sara Nolan Jennings

Categories     Side Dish     Vegetables

Time 1h50m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
⅓ cup apple cider vinegar
3 tablespoons water
¼ cup white sugar
2 ¼ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon ground cloves

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.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g

RED CABBAGE (GERMAN STYLE)



Red Cabbage (German Style) image

I learned to make this in Germany. I loved being an Army wife and getting to travel and learn about new things. I hope you enjoy this. It is the first time I have ever written it down.

Provided by Sandy Griffin

Categories     Vegetables

Time 1h40m

Number Of Ingredients 9

1 medium head of red cabbage about 4 inch diameter
4 Tbsp bacon drippings
2 large fuji or granny smith apples
1 medium red onion
1/3 c apple cider vinegar
1/3 c water
1 tsp cinnamon
1/4 tsp ground clove
1/3 c brown sugar, firmly packed

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)



German Red Cabbage (Rotkohl) image

This cooked cabbage recipe is a simple way to make great German Rotkohl from scratch. Try this easy and delicious dish for your next Sunday dinner.

Provided by Jennifer McGavin

Categories     Side Dish     Salad

Time 3h25m

Yield 4

Number Of Ingredients 10

2 1/2 ounces bacon (either American or German Bauchspeck, chopped)
1/2 cup onion (diced)
4 cups red cabbage (shredded, about 1 pound)
1/2 cup dry red wine
1/2 cup apple juice
1 tablespoon sugar (or agave nectar or honey)
1 whole bay leaf
4 whole cloves
Dash ground black pepper
1 apple (peeled, cored and quartered)

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.

Nutrition Facts : Calories 215 kcal, Carbohydrate 27 g, Cholesterol 18 mg, Fiber 6 g, Protein 9 g, SaturatedFat 2 g, Sodium 345 mg, Sugar 17 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

BLAUKRAUT (GERMAN BRAISED RED CABBAGE)



Blaukraut (German Braised Red Cabbage) image

Sweet and tangy, slow braised red cabbage, Blaukraut, is a must-have side with any German meal and a tasty way to get anyone to enjoy cabbage.

Provided by Sarah | Curious Cuisiniere

Categories     Side Dish

Time 2h30m

Number Of Ingredients 11

1 Tbsp salted butter
1 onion, (diced)
1 tart green apple ((like Granny Smith), cored and diced)
2 bay leaves
2 whole cloves
1/2 tsp whole peppercorns
1 lb red cabbage, (shredded)
1/2 tsp salt
1 c dry red wine ((like Merlot))
1/4 c red wine vinegar
1 Tbsp unbleached all-purpose flour

Steps:

  • Melt the butter in a large Dutch oven over medium high heat. Add the diced onions and saute for 2-3 minutes. Add the diced apples and continue to saute 2-3 minutes.
  • Tie the bay leaves, cloves, and peppercorns together in a cheesecloth. (Optional, but this makes for much easier removal later).
  • Add the cabbage, spices, salt, red wine, and red wine vinegar. Bring the mixture to a simmer.
  • Cover and simmer over low heat for 1.5 - 2 hours, checking occasionally to be sure there is enough moisture and the cabbage isn't sticking.
  • When the cabbage is tender to your liking, sprinkle 1 Tbsp of flour over the cabbage. Mix it in well and continue to cook the cabbage for 1-2 minutes, while any remaining liquid thickens.
  • This dish can be served immediately (remember to take out the bay leaves, peppercorn, and cloves) or it can be refrigerated for later. Some people swear that the flavor improves with time.

BRAISED RED CABBAGE



Braised Red Cabbage image

Red cabbage braised with onion, apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten. Recipe by Chef David St John-Grubb.

Provided by Claire

Categories     Side Dish

Number Of Ingredients 12

2 tablespoons bacon grease or butter
2 small heads red cabbage (quartered, cored and thinly sliced)
1 large tart apple (such as Granny Smith, cored and cut into 8 pieces)
1 large onion (peeled, halved and sliced)
salt and pepper to taste
1/2 cup dry red wine
1/4 cup red wine vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
2 cups water
2 tablespoons butter (optional)

Steps:

  • Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon grease and heat. Add the cabbage, onions and apples and stir to coat. Add the remaining ingredients and stir well to combine.
  • Bring to a boil; reduce heat to medium-low and simmer, covered, until cabbage is tender, about 40 minutes. (If there is too much liquid, remove the lid and allow some to evaporate. The cabbage should be very moist, but not soupy.)
  • Serve immediately or keep warm over low heat. This dish also reheats very well.

RED CABBAGE (GERMAN STYLE)



Red Cabbage (German Style) image

This sweet-tart side dish is perfect accompaniment to any pork dish, or is good on it's own as a snack.

Provided by DeSouter

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 heads red cabbage
1 tablespoon Crisco
4 -5 tablespoons vinegar
1 teaspoon salt
1 onion
4 whole cloves
2 tablespoons sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 gingersnaps

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.

Nutrition Facts : Calories 141.7, Fat 2.9, SaturatedFat 0.8, Sodium 479.4, Carbohydrate 28.6, Fiber 6.2, Sugar 16.4, Protein 4.3

EASY GERMAN RED CABBAGE



Easy German Red Cabbage image

Easy and inexpensive side dish that is excellent with Round Steak Sauerbraten from this site.

Provided by camille

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 5

2 (16 ounce) packages fresh sauerkraut, drained
1 (16 ounce) jar pickled beets, undrained
2 tablespoons butter
2 bay leaves
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 56 calories, Carbohydrate 9.4 g, Cholesterol 5.1 mg, Fat 2.1 g, Fiber 3 g, Protein 1 g, SaturatedFat 1.2 g, Sodium 613.6 mg, Sugar 1.2 g

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