Red Cabbage

Red Cabbage


"A sweet and sour side dish that's really nice with pork, ham, or sausage. Tastes better on day two, and freezes well."


1 h 10 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.
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  1. 141 Ratings


Excellent recipe, just like the Rohtkole you find in the best German restaurants. Add a bay leaf or two for really authentic german flavor. Froze well in my foodsaver and reheated better than ...

This was very good....almost as good as "rotekohl" that I have had in Germany. The only thing that I did a little different is that I added 1/8 of a cup more brown sugar. It was just a little ...

This is an excellent recipe! I've worked with it twice now. I had an awesome crop of cabbage this years thanks to my husbands ingenius irigation device. Therefore I have adapted the recipe ju...

Very good! Took the advise of previous reviewers and used apple cider vinegar. Only used half the amount of vinegar called for. The full amount would be overpowering. That is the reason for the ...

This is absolutely wonderful! But... I prefer to add the apples after the cabbage is cooked. Otherwise the apples cook down and become pasty. The spices are perfect!! Thank you!!

Just great! If you've never had it make it. Cut the vinegar in half and used balsamic vinegar instead. Put it in a crock pot on high for four hours. So good (great with the Sauerbraten).

If you're anti cabbage-slicing: I used one jar of red cabbage (drained), 2 Granny apples, 1/2 cup of white wine vinegar and 3/8 cup of brown sugar. Mmmm...I will be making this one again.

This was a fabulous recipe! It tasted like it came directly out of an authentic German restaurant. I used cider vinegar and reduced quantity to about 2/3 cup since my husband is not a fan of vi...

Way to vinegary for me. I would cut the vinegar in half next time and maybe double the brown sugar - as I noticed on other recipes.