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
- 3 slices bacon
- 1 head red cabbage
- 2 green apples diced
- 1 cup apple cider vinegar
- 1 teaspoon salt
- ¾ cup sugar
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.
Adapted from From my Auntie Pat's recipe