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German Red Cabbage with Apple Recipe

A gorgeous deep purple/red, sweet & sour German red cabbage side dish. Prepare and serve it with a Protein of your choice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 5 servings
Calories: 121 kcal
Course: Side Dish
Cuisine: German , Austrian

Ingredients

  • 2 Tablespoon butter or clarified animal fats
  • 1 medium onion sliced
  • 3 small bay leave or 1 large
  • 1 Tablespoon Caraway Seeds Whole or Cumin Seeds
  • 5 juniper berries
  • 1 pound red cabbage shredded
  • 1 medium apple shredded
  • 1 Tablespoon brown sugar
  • 2 Tablespoon apple cider vinegar
  • salt to taste
  • ¼ Teaspoon Black Pepper Ground
  • 2 cup Water mixed with concentrated Stock
For the slurry to thicken the dish
  • 1 cup water
  • 1 Tablespoon all-purpose flour

Instructions

    Cup of Yum
  1. Heat up a pot with the butter or clarified fats and cook your onion slices soft.
  2. Add in the bay leaves, caraway or cumin seeds, and juniper berries and stir cook for a minute to allow the spices to unfold their flavors.
  3. Throw in the shredded red cabbage and mix well over medium-low heat.
  4. Add in the shredded apple with the sugar and vinegar and combine over medium heat.
  5. Season with salt and black pepper.
  6. Pour in your stock and combine everything.
  7. Cook your cabbages soft over medium-high heat. This may take about 15 to 20 minutes.
  8. Combine all-purpose flour and water to a smooth slurry. We need this to thicken the red cabbage dish.
  9. Pour the slurry into the cabbage and combine. Cook further until liquids have reduced and you are satisfied with the result.
  10. Pick out the bay leave and juniper berries and discard.
  11. Serve hot with some sour cream or fresh cream, caraway seeds and fresh parsley

Notes

  • Use a sour variety of apple such as granny smith because you want those sour flavors that will bring out the taste of the cabbage, balance the dish and help to keep your cabbage bright red.
  • The flour and water slurry is kind of optional. I add it because it helps to bind the liquids of the german red cabbage dish.
  • The addition of acidity such as vinegar, prevents the cabbage from loosing it's bright purple red colors. Red cabbage is like a natural PH indicator. Red is acidity and blue base.

Nutrition Information

Calories 121kcal (6%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 12mg (4%) Sodium 443mg (18%) Potassium 308mg (9%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 1372IU (27%) Vitamin C 55mg (61%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 121

% Daily Value*

Calories 121kcal 6%
Carbohydrates 19g 6%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 443mg 18%
Potassium 308mg 7%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 1372IU 27%
Vitamin C 55mg 61%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.