“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!” - by Uli Lengenberg
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 151 cal
- 8%
- Fat
- 7.7 g
- 12%
- Carbs
- 16.2 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 usua..." See morelly takes about one and a quarter hours on a low simmer. Sehr gut. Machen Sie es!"
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