Sweet and sour red cabbage is an incredibly versatile German dish that can be used as a condiment or side dish! It pairs amazingly with turkey, pork, chicken, bratwurst, and ham! As an added bonus, the leftovers are delicious both hot or cold!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Into a large stockpot, add your shredded cabbage, sliced apples, sugar, and butter.
Next, pour in the apple cider vinegar and water then add the seasonings (salt, pepper, and cloves) and stir gently to combine.
Bring the pot to a boil over medium heat.
Once the mixture reaches a boil, reduce the heat to low, cover it with a well-fitting lid and simmer until the cabbage is tender (about 1½ - 2 hours).
Once done, remove from the heat and serve immediately.
Notes
If you don't have ground cloves, you can always add in some whole ones!
This dish makes a fantastic substitute for standard cranberry sauce! It pairs wonderfully with turkey!
To store: Place leftovers into a sealed container and store them in the fridge for up to 4-5 days.
To freeze: Place (cooled) leftovers into a freezer-safe container and freeze them for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: These leftovers are incredibly delicious while cold! However, you can reheat sweet and sour cabbage in a saucepan at medium heat on the stovetop.
best sweet and sour red cabbage, easy cabbage recipes, German sweet and sour cabbage, red cabbage, sweet and sour cabbage recipe, sweet and sour cabbage with apples, sweet and sour red cabbage