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Red Cabbage, Bavarian Style


Bayerischer Kraut: This faintly sweet-sour cabbage and apple combo is a favorite side dish with Sauerbraten. This freezes really well!

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  • 1 medium sized head red cabbage, cored and sliced thin
  • 3 Tbsp. vegetable oil
  • 1 medium yellow onion, sliced thin
  • kosher or sea salt & pepper
  • 1 granny smith apple, peeled cored and grate
  • 1/2 cup red wine
  • 1 Tbsp. brown sugar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon caraway seeds (if desired)
  • 1 bay leaf
  • 1/2 cup red currant jelly
  • olive oil


Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Cut red cabbage into quarters and cut out the core and slice thin.

Peel onion, cut in half and slice thin.

Grate apple.

In a dutch oven, add about 1 generous turn of the pan of oil and heat.

Cook onions 2-3 minutes and add the red cabbage. Braise the cabbage until just tender 3-5 minutes. Season with kosher salt & freshly ground pepper, to taste.

Add ground cloves, allspice and nutmeg. Add caraway seed, if desired.

Add the brown sugar, apples and wine.

Cover and simmer over low heat until the cabbage is cooked and tender-- do not boil or overcook. Cooking time is about 30-45 minutes.

Add jelly, stirring until melted and blended then cook for about 10 more minutes.

Remove bay leaf and serve with a slotted spoon.

This works well in a slow cooker.
Try bacon drippings as substitute for vegetable oil.
Red wine vinegar can be substituted for the red wine.


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