Uploaded April 2026 | Updated September 2026, 1 day ago
We fell in love with German food after 2 assignments there with the USAF. This cabbage is slightly sweet and makes a great pairing with a savory meat dish.
Ingredients:
4 tablespoons salted butter
1 medium red onion, chopped
2 Granny Smith apples, cored and chopped
1 large red cabbage, cored and sliced into 1/4 inch slices
1/2 cup vinegar
1/2 cup water
5 tablespoons sugar
1 teaspoon salt
6 whole cloves (or 1/4 teaspoon ground clove)
salt/pepper to taste
Directions:
1. In a large pot, melt the butter over medium heat. Add onions and sauté for 7-10 minutes. Add apple and sauté another 3 minutes.
2. While the onions and apples are sautéing, combine water, vinegar, sugar, salt, and cloves, in a bowl and mix well. Set aside.
3.. Add cabbage and mix to combine. Pour water/vinegar mixture into the large pot with the cabbage and mix well. Cover and reduce heat to a simmer.
4. Simmer for 60 to 90 minutes stirring occasionally. Remove lid and cook off any extra liquid. There shouldn't be.
5. Remove from heat when cabbage cooked to desired doneness.
We fell in love with German food after 2 assignments there with the USAF. This cabbage is slightly sweet and makes a great pairing with a savory meat dish.
Ingredients:
4 tablespoons salted butter
1 medium red onion, chopped
2 Granny Smith apples, cored and chopped
1 large red cabbage, cored and sliced into 1/4 inch slices
1/2 cup vinegar
1/2 cup water
5 tablespoons sugar
1 teaspoon salt
6 whole cloves (or 1/4 teaspoon ground clove)
salt/pepper to taste
Directions:
1. In a large pot, melt the butter over medium heat. Add onions and sauté for 7-10 minutes. Add apple and sauté another 3 minutes.
2. While the onions and apples are sautéing, combine water, vinegar, sugar, salt, and cloves, in a bowl and mix well. Set aside.
3.. Add cabbage and mix to combine. Pour water/vinegar mixture into the large pot with the cabbage and mix well. Cover and reduce heat to a simmer.
4. Simmer for 60 to 90 minutes stirring occasionally. Remove lid and cook off any extra liquid. There shouldn't be.
5. Remove from heat when cabbage cooked to desired doneness.
