Rotkraut - Red Cabbage

Marsha Gardner


Another recipe from Grandma Busch's recipe file. She served this with Sauerbraten. It is probably my favorite way to eat cabbage. Any leftover cabbage was served cold like a side salad.

★★★★★ 1 vote


2 lb
red cabbage, shredded
2 Tbsp
unsalted butter or olive oil
1 Tbsp
tart apples
4 Tbsp
red wine vinegar
kosher salt to taste
1 c
red wine
whole cloves
bay leaves
1 Tbsp
all purpose flour


1Wash the red cabbage, remove trunk and cut into fine strips.
2Brown the sugar in the butter until light brown in color. Add the finely chopped onion and apples, peeled and cut into small cubes.
3Sauté for a few minutes. Add the red cabbage and mix everything to combine. Immediately pour a little of the red wine vinegar on the cabbage so it retains the red color.
4Season with salt, add a little of red wine, bay leaves, cloves and steam covered on medium heat until cabbage is tender for about 45 - 60 minutes.
5At the end dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary.

About this Recipe

Course/Dish: Vegetables