My father’s grandparents on both sides were from Austria and he grew up with many traditional German and Austrian dishes and a love for cooked cabbage in all forms.
A Simple Red Cabbage Recipe
This classic German red cabbage recipe is one of our favorite ways to prepare red cabbage—sautéed with butter, sprinkled with sugar and balsamic vinegar, and simmered until tender. The sugar and balsamic vinegar give the sautéed cabbage a delightful sweet and sour glaze. When the holidays come round we take the cabbage up a notch, adding chopped apples, onions, and if we have them, roasted chestnuts. It’s wonderful served alongside pork chops or a pork roast!
How To Cut Red Cabbage
This recipe calls for half a head of thinly sliced red cabbage. The best way to prepare it is to cut the head of cabbage in half through the core, then cut one of the halves in to quarters (save the remaining half for another recipe). Then thinly slice the cabbage from the top down to the core. The core is tougher than the cabbage leaves, but if you want, you can thinly slice it as well and include it.
What To Serve With German Cabbage
Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.
Storing and Reheating Leftovers
Leftovers will keep for about 5 days in the fridge. Reheat them in the microwave or over low heat in a skillet on the stovetop. This recipe does not freeze well, and we don’t recommend it.
Ideas for Your Leftover Half-Head of Cabbage
Crispy Fish Tacos with Red Cabbage Slaw Citrusy Cabbage Salad with Cumin and Coriander Classic Coleslaw Easy Fish Tacos Grilled Cabbage With Peanut Sauce
Cover and simmer until the cabbage is completely tender but not mushy. Stir often, about 30 to 45 minutes total.
