SWEET AND SOUR GERMAN RED CABBAGE
If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 126 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 322mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.
RED CABBAGE SOUP
This red cabbage soup recipe is sweet, sour, and super delicious. It's loaded with red cabbage, carrots, onions and some everyday pantry staples. It's a great hearty soup that's packed with flavor, nutrients and color!
Provided by grilledcheesesocial
Number Of Ingredients 10
Steps:
- Add onion, olive oil, and 1/4 tsp salt to a large soup pot and turn the heat to medium. Cook onions for about 10 minutes or until they're beginning to caramelize.
- Next, add carrots and cook for 3 minutes - scraping up any bits the onion has left.
- Add shredded cabbage and another 1/4 tsp salt and cook for a few minutes or until it turns bright purple.
- Add in diced tomatoes, chicken stock, brown sugar, vinegar, remaining salt, and raisins and turn the heat down to medium-low.
- Simmer soup for 45 minutes. Season with more salt and pepper before serving if needed.
SWEET AND SOUR RED CABBAGE
Red cabbage side dish that is sooo addictive.
Provided by LAURA NASON
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place cabbage in a medium saucepan with water and salt, and bring to a boil. Stir in brown sugar and caraway seeds. Cook 12 minutes, or until cabbage is tender; drain.
- In a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 43.3 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 5 g, Protein 3.5 g, SaturatedFat 7.3 g, Sodium 153.4 mg, Sugar 34.7 g
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
GERMAN RED CABBAGE
Braised German Red Cabbage (Rotkohl) is as traditional as it gets and never absent at German festivals or restaurants. It gets its sweet and sour flavor from vinegar, brown sugar, apple and cloves.
Provided by Lauren Allen
Categories Side Dish
Time 2h10m
Number Of Ingredients 9
Steps:
- Cut the cabbage, shredding into thin, 1/8"-1/4" thick slices. Put half the shredded cabbage into a medium sized heavy pot.
- Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.
- Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.
- Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 1/2 - 2 hours.
- Remove apple with cloves and discard. Stir mixture and serve.
Nutrition Facts : Calories 117 kcal, Carbohydrate 20 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 838 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving
SWEET AND SOUR GERMAN RED CABBAGE
This recipe is the closest I have found to the red cabbage my grandmother made. I hated it as a kid. I had to sit at the table until I ate at least 2 spoonfuls - I would rather have died. Now, I love it!!! I serve it with Recipe #59717 and smashed redskin potatoes. An absolutely wonderful autumn meal.
Provided by Z-chef
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large skillet.
- Add cabbage, apples, onion and bay leaf.
- Mix red wine vinegar, water and beer and pour over cabbage mixture.
- Mix sugar, cinnamon, cloves and allspice and mix into cabbage mixture.
- Cook over medium to medium-low heat, covered, for 30-45 minutes, until cabbage, apples and onion are cooked down and are very tender. Better to cook too long than to under cook.
- Remove bay leaf before serving.
Nutrition Facts : Calories 283.7, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.6, Sodium 149.1, Carbohydrate 35.9, Fiber 4.3, Sugar 27.7, Protein 2.5
GERMAN SWEET & SOUR CABBAGE
I grew up on this. This is my mother's recipe, and it has been a "requested" dish at every family party and picnic.
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cabbage in water for 8-10 minutes; drain.
- Fry bacon and remove from pan; Add onion and saute until limp, 3-5 minutes.
- Add sugar and flour to bacon fat; blend until smooth.
- Add water, vinegar, and seasonings; cook until thick.
- Add diced bacon, and cabbage.
- Heat through.
- If bland, add more salt, sugar, or vinegar, whichever is needed.
SWEET-SOUR RED CABBAGE
The first time I bought a red cabbage, I didn't quite know what to do with it. After some experimenting, I came up with this recipe that's now my fall comfort food. As a side, it's compatible with a variety of meat entrees, but I especially like it with a pork roast or chops.-Karen Gorman, Gunnison, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the vinegar, brown sugar, caraway and celery seeds; set aside. Place cabbage and onion in a saucepan; add a small amount of water. Cover and steam until tender, about 15 minutes. , Add vinegar mixture; toss to coat. Season with salt and pepper. Serve warm.
Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SWEET AND SOUR RED CABBAGE
Steps:
- In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown. Add the shredded cabbage. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.
GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
- Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
- Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
- Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
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GERMAN STYLE SWEET AND SOUR RED CABBAGE - LINDYSEZ
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Cuisine GermanTotal Time 50 minsCategory VegetablesCalories 126 per serving
- Set aside. In a large sauté pan with a lid, melt the bacon fat (or butter, or oil, or combination of all or any) until hot, add the apples and onions and sauté until just beginning to brown, about 5 minutes.
- Add the cabbage mixture along with the wine, spices, and a large pinch of salt; cover; reduce heat to medium-low and cook for about 20 minutes, stirring occasionally.
- After 20 minutes, taste and adjust vinegar and sugar levels if needed; then increase the heat to medium-high and cook, stirring often, until the liquid has mostly evaporated. (If you like your cabbage more well done, then cover and cook until it's done to your liking before you cook off the additional liquids).
TRADITIONAL GERMAN RED CABBAGE (PRUSSIAN ROTKOHL ...
From thegoodheartedwoman.com
5/5 (4)Total Time 25 hrs 15 minsCategory Side DishCalories 156 per serving
- In a large enameled Dutch oven (or other large, heavy bottom pot), sauté bacon until limp but not crisp.
- Add cabbage, onion and apple slices and drizzle olive oil or grape seed oil. Toss to coat with bacon drippings. Cover and simmer until cabbage starts to become limp.
- Add vinegar (red wine vinegar or balsamic vinegar particularly good), brown sugar and remaining spices. Continue simmering, covered ½ hour to 45 minutes, folding over every 10 minutes, the longer you simmer, the better the flavor.
GERMAN BRAISED RED CABBAGE RECIPE - WEST VIA MIDWEST
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4.6/5 (8)Total Time 1 hr 15 minsCategory SIDE DISHCalories 93 per serving
- Cut cabbage in half lengthwise. Cut out the white core by cutting out a V shaped knotch. Slice both pieces in half again. (now you will have 4 pieces) Thinly slice the 4 pieces to 1/4" slices and set aside.
- Cut Bacon into small 1/4" pieces, Heat a heavy bottom pan or stock pot (that you have a lid for) to medium heat. Add bacon to the bottom and cook until it has browned and the fat has rendered.
- While the bacon is cooking peel the onion. Cut it in half then thinly slice all of it, tossing away the core at the end.
- Once the bacon has rendered the fat add the onion to the bacon fat, season with salt and pepper and cook until onion begins to soften about 5 minutes.
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- Melt the butter in a Dutch oven over medium-high heat and cook the onions until just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste.
LOW-CARB SWEET AND SOUR RED CABBAGE - SIMPLY SO HEALTHY
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5/5 (10)Total Time 35 minsCategory Side DishCalories 88 per serving
- When butter has melted, add cabbage. Cook cabbage stirring frequently until slightly softened, about 5 minutes. Stir in the allulose and the star anise.
- Add the red wine vinegar. Bring to a simmer, then turn heat to low. Cook until cabbage is tender, stirring frequently, until cabbage is tender, about 25-30 minutes.
GERMAN CABBAGE RECIPE (SWEET AND SOUR CABBAGE) - DINNER ...
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5/5 (4)Total Time 2 hrs 15 minsCategory Side DishCalories 89 per serving
- Add the butter, red cabbage, apple, apple cider vinegar, water, sugar, salt, pepper, and cloves to a large pot on medium-high heat.
BRAISED GERMAN RED CABBAGE (ROTKOHL) - DISH 'N' THE KITCHEN
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Reviews 16Calories 131 per servingCategory Sides
- Place onion and olive oil in a large high sided frying pan. Sauté over medium-high heat until onion becomes translucent.
- Add shredded red cabbage, apple cider vinegar, wine, bay leaf*, and grated apple. Reduce heat to medium-low.
- Stir in jelly, cover and cook for another 20 minutes, stirring occasionally until the cabbage is entirely softened.
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