Sweet and Sour Red Cabbage

German Red Cabbage


  • Red Cabbage
  • I use a can of cranberry sauce for this cabbage and freeze the remaining for use at another time. You can make the cabbage a day before and store in the refrigerator.
  • Serves 6
  • 1 large onion, thinly sliced
  • 1 red cabbage, core removed, thinly sliced
  • 1 apple, peeled and chopped
  • 1/2 cup red wine vinegar
  • 1/4 cup frozen apple juice concentrate
  • 1/4 cup sugar
  • 1 cinnamon stick
  • ¼ teaspoon ground cloves
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 cup cranberry sauce


In a large non- aluminum pan, sauté onions until lightly caramelized, add all the ingredients and cook for approximately 1 hour over medium low heat, stirring occasionally to make sure it doesn't stick to the bottom. The cabbage should be cooked will but still have a slight crunch. Adjust seasoning if necessary. Serve.

One Response to Sweet and Sour Red Cabbage

  1. Pingback: Beef Rouladen with Spätzle and Red Cabbage | An Inspired Kitchen

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