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Uli's Apple Red Cabbage

Uli's Apple Red Cabbage

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Uli Lengenberg

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 {{adjustedServings}} servings

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Original recipe yields 8 servings



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


  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.
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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. Mine usually takes about one and a quarter hours on a low simmer. Sehr gut. Machen Sie es!


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 finished cooking. Sehr lecker!!


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 German dinner. I served this with Jaeger Schnitzel, recipe also from this site, and spaetzle. Hubs said if he closed his eyes he’d think he was in a German restaurant.