Sweet and Sour German Red Cabbage

Side DishComfort FoodGluten-FreeVegetarian

Braised Sweet and Sour Red Cabbage, German-style! Only 4 basic ingredients, so easy to make. Perfect with to serve with pork.

Photography Credit: Elise Bauer

A reader emailed the other day asking if I was Austrian on account of all the sauerkraut and cabbage recipes on Simply Recipes.

My father’s grandparents on both sides were from Austria and he grew up with many traditional German and Austrian dishes and a love for cooked cabbage in all forms.

This is one of our favorite ways to prepare red cabbage—sautéed with butter, sprinkled with sugar and balsamic vinegar and simmered until tender.

When the holidays come round, we take it up a notch, adding chopped apples, onions, and if we have them, roasted chestnuts. It’s wonderful served alongside pork chops or a pork roast!

Sweet and Sour German Red Cabbage Recipe

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  • Prep time: 7 minutes
  • Cook time: 40 minutes
  • Yield: Serves 3-4

Ingredients

  • One half a large red cabbage, sliced 1/4-inch thick
  • 2 Tbsp butter
  • 2 Tbsp sugar
  • 1/4 cup balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper

Method

1 Sauté sliced cabbage in butter: Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.

2 Add sugar, balsamic vinegar, cover and simmer: Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot.

Bring to a simmer, then reduce the heat to medium low.

Cover and simmer until the cabbage is completely tender, stirring often, about 30 minutes total.

Season to taste with salt and pepper.

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German Red Cabbage

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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68 Comments / Reviews

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Did you make it? Rate it!

  • Marianne

    So easy and delicious! I added a small apple too like one other poster did only because I only hard a partial head of red cabbage! It tasted yummy, thank you for the recipe!

    xxxxxyyyyy

  • Margaret

    Delicious!

  • Michele

    Added a sliced red onion. Added a thinly sliced Granny Smith apple during last 5 minutes. Terrific! Easy!

    xxxxxyyyyy

  • Ben

    So good. Almost as good as Oma’s

    xxxxxyyyyy

  • Sara

    I’ve never cooked cabbage before and seriously doubted how good this was, but I’ve tried SO many Simply Recipes recipes and this one did not disappoint! Thanks for sharing!

    xxxxxyyyyy

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