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  • Bavarian Red Cabbage

    1 vote
    Bavarian Red Cabbage
    Prep: 15 min Cook: 25 min Servings: 10
    by Foodiewife
    397 recipes
    >
    My mother was born in Bavaria, and she taught me how to make this very traditional dish. Over the years, I've made a few tweaks of my own-- balancing the sweet and sour to make this dish a family favorite. I make this every year for our annual Oktoberfest, and it's one of our favorites. Please click on my URL link to see how I make this on my blog, "A Feast for the Eyes".

    Ingredients

    • 1 medium sized head red cabbage, cored and sliced thin
    • 1 medium yellow onion, sliced thin
    • 1 Granny Smith apple, peeled cored and grated
    • 1 cup unsweetened apple pure juice (not concentrate)
    • 1 cup brown sugar
    • 1 cup red wine vinegar
    • kosher or sea salt & pepper
    • 1/4 tsp. ground cloves
    • 1/4 tsp freshly ground nutmeg
    • 1/4 tsp. allspice
    • 1 Bay leaf
    • olive oil

    Directions

    1. Cut red cabbage into quarters and cut out the core and slice thin
    2. Peel onion, cut in half and slice thin
    3. Grate apple
    4. In a dutch oven, add about 1 generous turn of the pan of oil oil and heat.
    5. Cook onions 2-3 minutes and add the red cabbage; braise the cabbage until just tender 3-5 minutes. Season with kosher salt & freshly ground pepper, to taste
    6. Add ground cloves, allspice and nutmeg. Add caraway seed, if desired.
    7. Add the brown sugar, apples, apple juice and vinegar.

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