Anke
The festive season is coming up and my traditional German braised red cabbage recipe is the perfect side dish for the roast duck or goose Germans usually serve on Christmas day.
My delicious braised red cabbage is also ideal to serve with my authentic German beef rouladen, as well as other beef dishes such as roast beef or goulash.
You don’t need to wait for the festive season to make my easy and simple German braised red cabbage recipe. In fact, it is so quick to make that it is ready to be served in around 30 minutes.
To make it even tastier, I highly recommend making the braised cabbage a day in advance so all the flavors can fully develop.
Other German recipes you might like: delicious Geman Potato pancakes, our tasty German meatloaf, or a fruity German apple cake with crumbles.
Table of Contents
My Top Tips To Make The Best German Braised Red Cabbage
By the way, the recipe for braised red cabbage is the same way how my parents used to prepare it. The smell and the taste of the braised cabbage take me right back to my childhood.
Tip 1: I mentioned it before but I will say it again. Please prepare the dish one day in advance or, if you serve it for dinner, at least get it ready in the morning. I promise you, the cabbage will taste so much better.
Tip 2: If available and suitable for your family’s dietary preferences (e.g. no vegetarians), I recommend using duck or goose fat to braise the cabbage. It enhances the flavor significantly, giving the red cabbage a delicious rich taste and a glossy appearance.
Tip 3: Please insert the cloves into the onion to hold them in place. Not only is it a great way to remove the cloves from the finished dish later on. This method also prevents the unpleasant experience of someone biting into a clove.
How To Make Our German Braised Red Cabbage Recipe In 3 Simple Steps
Our delicious braised red cabbage served with German beef rouladen and lots of gravy.
Step 1
Prepare the ingredients by removing the outer leaves of the cabbage, cutting it into quarters, and finely chopping it, as shown in the picture. Next up, peel the onion and insert the cloves. Lastly, peel and core an apple and cut it into smallish pieces.
Step 2
Heat up oil (or duck/goose fat) in a Dutch oven or large saucepan and add the cabbage. Saute for a few minutes and season with salt and pepper. Now, add the onion with cloves, the apple pieces, sugar, and white vinegar and combine. Put the lid on and let it simmer for around 20 minutes on low heat.
Step 3
Take the lid off and adjust the seasoning. Fry for a few more minutes and, e voila, the braised cabbage is ready. Remove the onion with the cloves before serving the cabbage with your favorite meat dish. Enjoy!
Let’s Get Cooking
I do hope you enjoy my German braised red cabbage recipe. Even though it is simple with just a few ingredients, it is utterly delicious.
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By the way, the recipe card contains affiliate links for the equipment (in case you need any kitchen gadgets).
Are you feeling hungry? Then let’s put on your apron and get cooking.
Easy And Delicious German Braised Red Cabbage
Equipment
- 1 Dutch oven or large saucepan (3.5 quart)
Ingredients
- 1/2 head red cabbage
- 1/2 apple peeled and cored
- 1 onion peeled
- 4 cloves
- 2 tsp sugar
- 1/3 cup white vinegar
- 1/3 cup vegetable oil even better would be duck or goose fat
- salt and pepper to taste
Instructions
- Discard of the hard outer leaves of the cabbage and remove the stalk from the middle part.
- Cut the cabbage into two quarters and then slice it finely into thin shreds. Set aside for now.
- Finally, chop half an apple into pieces. Next, insert the cloves into the onion to keep them in place.
- Heat the oil in the Dutch oven and add the red cabbage. Season with salt and pepper and fry the cabbage for a few minutes. Toss the cabbage while frying.
- Now add the apples, the onion with cloves, sugar, and vinegar and combine well.
- Put the lid on and let it simmer for around 15 to 20 minutes on low heat.
- Remove the lid, give it a good stir and check the seasoning. If necessary add more salt and pepper.
- Fry for a few more minutes before turning off the heat. Remove the onion before serving. Enjoy!
