Red Cabbage

Red Cabbage

Arita Droog 0

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

Ingredients 1 h 10 m {{adjustedServings}} servings 136 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 115

  1. 139 Ratings

Shannon Meyer

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 the first time!


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 too tart for me...really nice change to plain ole' saurekraut!


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 just a bit to acomodate canning the cabbage. First I increased the recipe by 6. Also I added 1 quart of my homemade applesauce which does include some sugar and cinnamon. I used cider vinegar because it is not quite so strong, and I added caraway seed, ( about 2 Tablespoons) to the recipe. I do not add the butter because I am canning the cabbage and sometimes giving it as gifts to my husbands Checz family. The butter though should be added upon heating as it does add so much to the flavor. An excellent recipe, and I do find it to be too tart.