Pin It A vibrant, tangy-sweet Bavarian side dish featuring tender red cabbage and apples, ready in just 20 minutes. Perfect alongside roasted meats or as part of a festive German meal.
This dish combines traditional Bavarian flavors in a quick and easy way I love to serve with roasted meats for family dinners.
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Ingredients
- 1 small red cabbage: about 600 g, finely shredded
- 2 medium apples: e.g., Braeburn or Granny Smith, peeled, cored, and sliced thin
- 1 small red onion: finely sliced
- 3 tbsp apple cider vinegar:
- 2 tbsp brown sugar:
- 1/2 tsp salt:
- 1/4 tsp ground black pepper:
- 1/4 tsp ground cloves:
- 1/2 tsp ground allspice:
- 2 tbsp water:
- 2 tbsp unsalted butter or neutral oil:
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Instructions
- Heat butter or oil:
- Heat the butter or oil in a large skillet over medium heat.
- Sauté onion:
- Add the sliced onion and sauté for 1 2 minutes until softened.
- Cook cabbage and apples:
- Stir in the shredded cabbage and apple slices. Cook, stirring frequently, for 3 4 minutes until the cabbage starts to wilt.
- Add seasonings:
- Sprinkle in the brown sugar, salt, black pepper, cloves, and allspice. Mix well.
- Cook with liquids:
- Add the apple cider vinegar and water. Stir, cover, and cook for 5 minutes, stirring occasionally, until the cabbage is tender but still vibrant and the flavors are balanced.
- Adjust seasoning:
- Taste and adjust seasoning if needed. Serve warm.
Pin It This recipe always brings my family together, especially during the holidays when everyone enjoys traditional German sides.
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Required Tools
Large skillet or sauté pan, sharp knife, cutting board, wooden spoon
Allergen Information
Contains dairy if using butter. Use oil for a dairy-free version. Double-check all packaged ingredients for possible allergens.
Nutritional Information
Per serving: Calories 120, Total Fat 5 g, Carbohydrates 20 g, Protein 2 g
Pin It 
A delightful side that balances sweet and sour perfectly to complement any German feast.
Recipe FAQs
- → How do I keep the cabbage tender but vibrant?
Cook the cabbage over medium heat just until wilted, about 5 minutes, stirring occasionally to retain its bright color and texture.
- → Can I use other types of apples?
Yes, tart varieties like Braeburn or Granny Smith work well, providing a crisp, tangy contrast to the cabbage.
- → What fats work best for sautéing?
Unsalted butter adds richness, but neutral oils like sunflower or vegetable oil suit dairy-free cooking and avoid overpowering flavors.
- → How can I adjust sweetness and tanginess?
Adjust brown sugar or substitute honey/maple syrup for sweetness. Vinegar level controls tang; add gradually to taste.
- → Is this dish suitable for leftovers?
Yes, flavors deepen after resting and it can be reheated gently without losing texture or taste.
- → What garnishes enhance flavor and texture?
Fresh parsley adds brightness, while toasted walnuts offer a pleasant crunch contrast to the soft cabbage and apples.
