Cole Cooks: German Red Cabbage Recipe

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One of my favorite side dishes of all-time is the red cabbage my aunt made.  She would make this for us on holidays like Christmas and Easter.  It goes great with any meat, especially Easter ham.  However, I realized this was a German dish so when Dave started making his own sauerbraten (a German pot roast) I added red cabbage as a side dish.  My aunt did not have a formal recipe but shortly after we were married I had her teach me the steps.  So here is my Auntie Pats Red Cabbage Recipe.

As mentioned, this is a side dish that goes well with many menus.  I make this along with spaetzle (recipe here) for our Sauerbraten meals.  However, traditionally we served this at Easter along with ham.  When I am not doing spaetzle, I like to make this along with my German Potato Salad.

German Red Cabbage

Erin Cole

This is one of my favorite sides of all-time, German red cabbage. It is a dish that perfectly balances tangy vinegar with sweet apples and sugar.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6

Ingredients

  

• 3 slices bacon
• 1 head red cabbage
• 2 green apples diced
• 1 cup apple cider vinegar
• 1 teaspoon salt
• ¾ cup sugar

Instructions

 

• Slice bacon into cubes. Fry in a large pot and drain off most of the fat.
• Add sliced cabbage, apples, salt, sugar and vinegar.
• Cover and bring to a boil. Turn down heat and simmer for 30 minutes.
• Taste and add salt, vinegar or sugar as desired.

Notes

Adapted from From my Auntie Pat's recipe

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