The German red cabbage is the BEST way to cook a giant red cabbage. Simply braise it with apple, sugar and vinegar, then you’ll have a perfect side dish!
A red cabbage is huge, don’t you think? I bought one, made a sweet and sour cabbage once, also tried out different ways to cook such as roasting, savoury pancake, simply stir-fry, and spring rolls filling.
This time I decided to make German red cabbage, a classic German dish. Sweet and sour, fruity, and its lovely colour made me instantly fell in love with it. After numerous trial and error, I declare the German way is THE BEST WAY to cook a red cabbage!
When you cook, make it a big batch! German red cabbage can be enjoyed as a salad, a sandwich, wrap or spring roll filling. They all work beautifully.
Remember the Colour Rules
The anthocyanin in red cabbage is very sensitive to the pH value. Remember the following rules:
- Red cabbage turns RED when it encounters acidity
- It turns BLUE if alkalinity presents
- It maintains PURPLE when the environment is neutral
I have tried to use red cabbage to cook rice vermicelli and cod fish, DISASTER! It turned blue instantly! But the red cabbage turned red most of the time when I cooked it with veggies and fruits, simply because of the acidic pH value.
A Few Notes Before You Cook
- Red Cabbage：Some parts are hard and should be cut into smaller pieces.
- Apple：I cut the apples into thin slices without peeling to retain more nutrients. By the end, the apples are almost melted that you won’t notice the apple peels.
- Seasoning：It is recommended to have a taste before adding salt and pepper. And when you add salt, take a small step of each. You can always add more salt if required, but not the other way.
Ingredients
Serves 2
- 500 g red cabbage, sliced
- ¼ large onion, sliced
- 1 apple, cored and sliced
- 10 g butter
- 40 g white wine vinegar
- 40 g sugar
- ½ tsp salt
- black pepper
How to Make Basic German Red Cabbage
- Heat the butter in a deep pot over low heat, add onions and apples to cook until softened.
- Add the red cabbage, sugar and vinegar. Stir well. Cover and simmer for about 30 minutes until the red cabbage is softened. Stir occasionally.
- Have a taste and season with salt and pepper. Served chilled or in room temperature.
More Easy and Tasty Red Cabbage Recipes
- Red Cabbage and Lentil Lasagne
- Red Cabbage Peperoncino
- Spiced Millet Cakes with Red Cabbage
- Easy Red Cabbage Vegan Pancake
- Roasted Red Cabbage with Mustard Honey Sauce
