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German Red Cabbage

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  • One red cabbage
  • 60 grams of oil
  • One big onion
  • Two to three apples, diced
  • 2 tablespoons of vinegar (Italian or red wine)
  • 3/4 cup of water or broth
  • 1 tablespoon of red currant jelly
  • Beef bouillon
  • Two bay leaves
  • 1 teaspoon cornstarch (optional)



  1. Cut cabbage in four parts, remove the core from all quarters, and cut lengthwise very fine
  2. Sauté onion in oil
  3. Add cabbage, and stir mixture until the cabbage shrinks
  4. Add vinegar, stir again
  5. Add apples and bay leaves, continue stirring
  6. Add water and cook mixture on very low heat for about one hour
  7. dd red currant jelly and beef bouillon
  8. If the mixture is too watery, add cornstarch. (Put cornstarch in a cup with a little water first, stir until dissolved, then add to cabbage.)

Photo courtesy of cajuntoast


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