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Red cabbage


courtesy cookbook
what katie eats

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Rate this recipe 4.6/5 (5 Votes)


  • 2 lbs red cabbage, finely shredded
  • 4 tbsp butter
  • 2 tbsp sugar
  • 7 tbsp white wine viengar
  • salt
  • 1 1/2 tbsp green apple peeled, cored and grated
  • 2 tbsp sultanas
  • 4 tbsp red curren jelly\black pepper
  • 2-3 sprigs tyme leaves picked


Servings 4


Step 1

place the butter sugar vinegar salt and 1/2 cup water in a flameproof casserole dish with lid, heat over medium heat until the butter is melted and the ingredients are combined. add the cabbage and toss until coated bring to a boil, then cover the dish and place it in the oven. cook for 2 hours checking occasionally and adding a little liquit if it needs it..
remove the dish from the oven and stir in the apple, sultanas and red current jelly. cover and return to the oven for another 10-15 minutes before serving, scattered with thyme and pepper


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