German Red Cabbage Recipe
A gorgeous deep purple/red, sweet & sour German red cabbage side dish. Prepare and serve it with a Protein of your choice.
Servings: 5 servings
Calories: 121kcal
Ingredients
- 2 Tablespoon Butter or clarified animal fats
- 1 medium Onion sliced
- 3 small Bay leave or 1 large
- 1 Tablespoon Caraway Seeds Whole or Cumin Seeds
- 5 Juniper Berries
- 1 pound Red Cabbage shredded
- 1 medium Apple shredded
- 1 Tablespoon Brown Sugar
- 2 Tablespoon Apple Cider Vinegar
- Salt to taste
- ¼ Teaspoon Black Pepper Ground
- 2 cup Broth
For the slurry to thicken the dish
- 1 cup Water
- 1 Tablespoon All-purpose Flour
Instructions
- Heat up a pot with the butter or clarified fats and cook your onion slices soft.2 Tablespoon Butter, 1 medium Onion
- Add in the bay leaves, caraway or cumin seeds, and juniper berries, and stir-cook for a minute to allow the spices to unfold their flavors.3 small Bay leave, 1 Tablespoon Caraway Seeds Whole, 5 Juniper Berries
- Throw in the shredded red cabbage and mix well over medium-low heat.1 pound Red Cabbage
- Add in the shredded apple with the sugar and vinegar and combine over medium heat.1 medium Apple, 1 Tablespoon Brown Sugar, 2 Tablespoon Apple Cider Vinegar
- Season with salt and black pepper.Salt, ¼ Teaspoon Black Pepper Ground
- Pour in your stock and combine everything.2 cup Broth
- Cook your cabbages soft over medium-high heat. This may take about 15 to 20 minutes.
- Combine all-purpose flour and water to a smooth slurry. We need this to thicken the red cabbage dish.1 cup Water, 1 Tablespoon All-purpose Flour
- Pour the slurry into the cabbage and combine. Cook further until liquids have reduced and you are satisfied with the result.
- Pick out the bay leaves and juniper berries and discard them.
- Serve hot with some sour cream or fresh cream, caraway seeds, and fresh parsley.
Video
Notes
Use a sour variety of apple, such as Granny Smith, because you want those sour flavors that will bring out the taste of the cabbage, balance the dish, and help to keep your cabbage bright red.
The flour and water slurry is optional. I add it because it helps to bind the liquids of the German red cabbage dish.
The addition of acidity, such as vinegar, prevents the cabbage from losing its bright purple-red colors. Red cabbage is like a natural pH indicator. Red is acidity, and blue is base.
Nutrition
Calories: 121kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 443mg | Potassium: 308mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1372IU | Vitamin C: 55mg | Calcium: 56mg | Iron: 1mg
