Sweet and Sour German Red Cabbage

I make mine a bit differently. I sauté a large Spanish onion chopped very fine until it turns lightly golden. Also add 2 big finely chopped garlic just before the onion start catching color. Slice a whole red cabbage like cole slaw, very thin slices. Then grate the largest size honey crisp apple you can find, peeled of course and mix with the onion and cabbage mixture. Add about 3/4 of a one litre bottle of apple cider vinegar , add a bit of salt and about 1 tbsp. of sugar and cook it away. Taste occasionally if it needs more sugar or salt or apple cider vinegar. If there is a lot of liquid n the pot after it’s cooked, just drain some of it off. My family loves this so I have to make a lot . Goes well with pork.

My German mother made this for us,it was a family favourite. She added pieces of chopped pork, dill, sugar, cinnamon and thickened with cornflour if needed.

I added a red onion that I sautéed until soft before adding the cabbage. I also substituted coconut oil for the butter because we are dairy free.
Absolutely delicious recipe and perfect for cold winter in New England.

Just like grandma used to make ! Add a drop of mustard to give it an edge. yum !

Add a pinch of allspice and simmer for ~2 hours. My German asked for this recipe.

Our family, German and Bavarian, make a very similar recipe except instead of balsamic vinegar we use apple cider vinegar. When apples are used it really brings out their flavor.

I paired this with a bacon-wrapped pork tenderloin tonight. Here in Vienna, the vegetables are so beautiful and remind me of my grandmother’s garden. When I washed the cabbage, I had a beautiful cobalt blue sink by the time I was done. Then when I cooked it up (I added one apple with the thinly sliced with the peel on) I had the whole thing looking such a rich hue of purple. It was delicious and just like what they serve at Schmidt’s in Columbus, Oh (which is just the way I like it). I hate to measure things, so I’m sure it wasn’t just like this recipe, but it included all the ingredients. My Austrian husband was quite surprised to find out how much he liked it.

Simply, delish! Exchanged the butter for vegetable broth to make vegan side dish, added a few carraway seeds half way through the cooking time. I’ll definitely add this to the dinner rotation.

Plan to try the recipe shortly. Both my parents were from Austria and my mother made sweet and sour red cabbage but, unfortunately, I wasn’t smart enough to learn how to make it. She was a wonderful cook and baker!