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German Red Cabbage


Also known as Blaukraut meaning "blue cabbage" or Rotkraut / Rotkohl which means "red cabbage".

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  • 1 medium head red cabbage, cored and sliced
  • 1 large tart apple, peeled and sliced
  • 1 medium sweet onion, sliced and separated into rings
  • 1/8 cup red wine or chicken stock
  • 1 1/2 cups water
  • 4 teaspoons cider vinegar
  • 1/2 cup jelly (Apple or currant)
  • 1 tablespoon olive oil or bacon fat
  • 1/8 teaspoon each salt and pepper
  • 1/8 teaspoon ground clove


Adapted from


Step 1

In a 12" skillet heat oil/fat over moderate heat. Add the onion and cook until transparent. Add cabbage and cook for 5 minutes. Stir in the jelly, red wine, vinegar, salt, pepper and ground clove. Stir in apples and bring to a boil. Cook stirring constantly until liquid starts to thicken.


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