Uli's Apple Red Cabbage

Uli's Apple Red Cabbage

11
Uli Lengenberg 4

"My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!"

Ingredients

1 h {{adjustedServings}} servings 151 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.
  2. Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.

Footnotes

  • Cook's Note:
  • Some foods taste better the second day, once the flavors are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of corn- or potato starch. Serve hot!
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Reviews

11
  1. 16 Ratings

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This is Authentic and Awesome! My parents emigrated from Germany in 1955 and I grew up with my Mothers version of this same recipe. Don’t be surprised if it takes a bit longer to soften up. Min...

Great recipe, very authentic. I like to take a whole small onion and stick the cloves in the onion. You will have the flavor of both without having to fish for the cloves to remove them when fin...

An experienced cook with German food I am not, but the way this turned out you’d sure think I was. Pleasantly spiced, neither too sweet nor too tangy, this was the piece de resistance of our Ge...