Go Back
–+ servings
German red cabbage in a white bowl.
Print Recipe
4.37 from 11 votes

German Red Cabbage Recipe

Classic German red cabbage makes a memorable side dish. This inexpensive winter vegetable is delicious, nutritious, and easy to prepare.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Sides & Vegetables
Cuisine: german
Diet: Vegetarian
Servings: 8 servings
Author: Rachel Gurk

Ingredients

  • 1 head (1.5 pounds) red cabbage (see note 1)
  • 1 tablespoon olive oil
  • 1 tablespoon butter (see note 2)
  • ½ teaspoon kosher salt, more to taste
  • ¼ teaspoon pepper, more to taste
  • 3 tablespoons red wine vinegar
  • 2 tablespoons sugar

Instructions

  • Halve cabbage and cut out core. Thinly slice cabbage halves into ¼ to ½ inch slices; cut across slices for bite-size pieces. You should have about 8 to 10 cups.
    1 head (1.5 pounds) red cabbage
  • In a large deep skillet or Dutch oven, over medium heat, melt butter and olive oil together. When butter is melted, add cabbage and season with salt and pepper. Stir well. Cook until wilted, about 5 minutes, stirring frequently.
    1 tablespoon olive oil, 1 tablespoon butter, ½ teaspoon kosher salt, more to taste, ¼ teaspoon pepper, more to taste
  • Add vinegar and sugar. Bring to a simmer, reduce heat to low. Cover, and cook for 30 minutes or until tender, stirring frequently. If cabbage starts to stick to bottom of the pan, add water, a tablespoon at a time.
    3 tablespoons red wine vinegar, 2 tablespoons sugar
  • Taste and season with more salt and pepper, if needed. Serve immediately.

Video

Notes

  1. Red Cabbage: Look for a head of cabbage in the produce section of your grocery store. It should feel quite heavy and very firm. The outside leaves should be shiny and crisp. You'll need a cabbage that is about one and half pounds, more or less. If you buy an extra large cabbage and don't use it all, use the remainder to make this cabbage salad with honey lime dressing.
  2. Olive Oil and Butter: Combining these two oils has a couple of benefits: more flavor and a higher smoke point. If you'd rather use one or the other, that will work, too. To make it vegan and/or dairy-free: use 2 tablespoons olive oil; omit the butter.
  3. Flavor variations: Add an onion or apple, thinly sliced, to cook with the red cabbage. Stir in a half teaspoon of caraway seeds, if desired. Use balsamic vinegar instead of red vinegar.
  4. To freeze: Cooked red cabbage can be frozen in freezer safe bags for up to 3 months. There's no need to thaw it before reheating.

Nutrition

Serving: 0.5cup | Calories: 67kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 180mg | Potassium: 210mg | Fiber: 2g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 49mg | Calcium: 39mg | Iron: 1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.