Bavarian Style Red Cabbage
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 166.7
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 339.5 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 4.1 g
- Protein: 2.2 g
View full nutritional breakdown of Bavarian Style Red Cabbage calories by ingredient
Introduction
My mother was born and raised in Bavaria. Our family loved red cabbage. She is gone now, but I've adapted her recipe with just the right ratio of ingredients to make it just like hers! The key is using red wine vinegar. This freezes very well, too, but there aren't leftovers when I make it for family get togethers. My mother was born and raised in Bavaria. Our family loved red cabbage. She is gone now, but I've adapted her recipe with just the right ratio of ingredients to make it just like hers! The key is using red wine vinegar. This freezes very well, too, but there aren't leftovers when I make it for family get togethers.Number of Servings: 8
Ingredients
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2 Tbsp. olive oil
I large head red cabbage, shredded
1 large onion, sliced thin
1 Granny Smith Apple, chopped or coarsely grated
1 cup unsweetened apple juice
1 cup red wine vinegar
1 cup brown sugar
1/4 tsp. freshly ground nutmeg
1/2 tsp. grounds cloves
1/2 tsp. caraway seeds (optional)
kosher salt & pepper, to taste
Directions
In a deep non-stick Dutch Oven, heat olive oil.
Add onions and cook till slightly tender (about 3 min)
Add cabbage and apples and saute for 2-3 minutes.
Add all liquid ingredients and spices
Bring to a gentle simmer, cover and allow to cook for 30-45 minutes. Salt & Pepper, to taste.
Cabbage should be cooked, but not mushy.
Number of Servings: 8
Recipe submitted by SparkPeople user FOODIEWIFE.
Add onions and cook till slightly tender (about 3 min)
Add cabbage and apples and saute for 2-3 minutes.
Add all liquid ingredients and spices
Bring to a gentle simmer, cover and allow to cook for 30-45 minutes. Salt & Pepper, to taste.
Cabbage should be cooked, but not mushy.
Number of Servings: 8
Recipe submitted by SparkPeople user FOODIEWIFE.
Member Ratings For This Recipe
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JIACOLO
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FLATGRANNY
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KMBRADY
This is a wonderful side dish. The tangy sweet is wonderful, I made it to go with pork chops cooked in apple juice which were cooked in a slow cooker. Next time I'm going to try starting the dish on the stove, then transferring to the crock to cook along with the pork. - 3/2/10
Reply from FOODIEWIFE (1/17/11)
The only thing you want to be careful about is to not overcook the red cabbage, or it will become mushy.
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PATTYEB12
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RITAWENZEL1
Sounds great1 We make something similar only we put 2 slices of bacon in it ( brocken innto little biits.) My mother-in-law was from Germany and she would make it several times a year. For spices she would add pepper corns instead of cloves and fennel seed. Can't wait to try this version. Yum1 - 1/20/10
Reply from FOODIEWIFE (1/20/10)
Variations depend on regions of Germany. This recipe was inspired from my mother, her mother and my great grandmother. Bacon would taste good, but you won't find that in Bavaria! The real star of the dish is the red cabbage, with just the right balance of sweet and tart.