Best 5 Sweet Sour Red Cabbage German Recipes

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**Explore the Vibrant Flavors of Sweet and Sour Red Cabbage: A Culinary Journey from Germany to Your Kitchen**

In the heart of German cuisine, there lies a delightful dish that tantalizes taste buds with its vibrant colors and harmonious blend of sweet and sour flavors – Sweet and Sour Red Cabbage. This culinary gem, also known as Rotkohl, holds a special place in German culinary traditions, often gracing festive tables during Christmas and other special occasions. Beyond its traditional roots, Sweet and Sour Red Cabbage has earned a global reputation as a versatile side dish that pairs perfectly with an array of main courses, from hearty roasts to grilled meats and sausages.

Embark on a culinary journey with us as we delve into the secrets of creating this delectable dish. Our collection of Sweet and Sour Red Cabbage recipes offers a range of variations, each with its own unique twist on this classic. From the traditional German recipe, featuring red wine vinegar and apples, to a modern interpretation infused with balsamic vinegar and dried cranberries, our recipes cater to diverse tastes and preferences.

Whether you're a seasoned cook looking to expand your culinary repertoire or a novice seeking a flavorful and visually stunning dish to impress your guests, our Sweet and Sour Red Cabbage recipes will guide you every step of the way. With detailed instructions, helpful tips, and step-by-step images, you'll be able to recreate this German delicacy in the comfort of your own kitchen.

So, gather your ingredients, prepare your taste buds for a delightful adventure, and let's embark on a culinary journey to savor the vibrant flavors of Sweet and Sour Red Cabbage.

Let's cook with our recipes!

GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP



German-Style Sweet and Sour Red Cabbage Soup image

Provided by Rachael Ray : Food Network

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
6 slices good quality smoky bacon, chopped or very thinly sliced across
1 large onion, finely chopped
1 large carrot, peeled and finely chopped
1 1/2 teaspoons caraway or cumin seed
1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped
1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds)
Freshly ground black pepper
Freshly grated nutmeg
5 to 6 juniper berries
3 to 4 whole cloves
2 fresh bay leaves
Curl orange rind
1 small cinnamon stick
1/4 cup cider vinegar or wine vinegar
2 rounded tablespoons dark brown sugar
6 cups chicken stock
Kosher salt
Special equipment: Kitchen twine

Steps:

  • Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
  • Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
  • Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
  • Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.

SWEET AND SOUR GERMAN RED CABBAGE



Sweet and Sour German Red Cabbage image

If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 14

1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1-1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 126 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 322mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.

SWEET AND SOUR GERMAN RED CABBAGE



Sweet and Sour German Red Cabbage image

This is another of my recipes for Oktoberfest, and our family usually has it for either Thanksgiving or Christmas also. It is a traditional German dish that my mother made all the time for our family. It is so delightfully simple and tasty.

Provided by Pam Ellingson

Categories     Vegetables

Time 30m

Number Of Ingredients 9

1/2 large red cabbage, coarsely chopped
2 to 3 Tbsp oil
1/2 c water (divided use)
1/2 small apple, peeled, cored and chopped (optional)
1/4 c apple cider vinegar
1/4 c sugar
3-4 Tbsp butter
2 Tbsp flour
salt and pepper to taste

Steps:

  • 1. Remove outer leaves of cabbage if wilted or damaged. Cut head in half, remove hard core and shred/chop coarsely as for a rough coleslaw.
  • 2. Heat oil in either a 12 inch skillet or a large saucepan over medium high heat. Add chopped cabbage and stir well to cover with oil. Saute cabbage until it begins to get limp, stirring occasionally. Add optional chopped apple if using. Add 1/4 cup of water to pan and cover to steam cabbage til almost tender.
  • 3. Remove cover and let any moisture evaporate. Reduce heat to medium. Add and melt the butter. Add flour and stir until incorporated. Cook for a minute or two to cook out the raw flour taste.
  • 4. Measure vinegar into cup with remaining 1/4 cup water, add to cabbage along with sugar. Stir well.
  • 5. Stir until flour/butter/water/vinegar/sugar mixture has thickened. Add salt and pepper to taste. This dish takes a fair amount of salt to bring out the sweet and sour flavor. I use about 1/2 tsp or more, but you will need to adjust to your taste.
  • 6. Keep warm and serve with your favorite meat dish. This is particularly good with roast chicken or turkey, beef roast or pork chops/cutlets.

SWEET-SOUR RED CABBAGE-GERMAN



Sweet-Sour Red Cabbage-German image

I got this out of my (wedding gift) 1973 Betty Crocker Cookbook. I have been making it for years. My mother in law is German and she can't believe I didn't get this out of a German cookbook. I have to make it ever year at Thanksgiving for my Step Dad (he loves it). I like to prepare this the day before and reheat it. The flavors blend together so much better. Hope you enjoy!

Provided by teresas

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium head red cabbage (about 1 1/2 pounds)
4 slices bacon, diced
1/4 cup brown sugar (packed)
2 tablespoons flour
1/2 cup water
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced

Steps:

  • Prepare and cook 5 cups shredded cabbage by heating 1/2 inch salted water (about 1/4 tsp) and 2 tbs vinegar, add cabbage. Cover and heat to boiling; cook about 10 minutes. Drain.
  • Fry bacon until crisp; remove and drain.
  • Pour off all but 1 tbs bacon drippings.
  • Stir brown sugar and flour into bacon drippings in skillet.
  • Add water, vinegar, the salt, pepper and onion.
  • Cook, stirring frequently, about 5 minutes or until mixture thickens.
  • Add bacon and sauce mixture to hot cabbage; stir together gently and heat through.

SWEET AND SOUR GERMAN RED CABBAGE



Sweet and Sour German Red Cabbage image

This recipe is the closest I have found to the red cabbage my grandmother made. I hated it as a kid. I had to sit at the table until I ate at least 2 spoonfuls - I would rather have died. Now, I love it!!! I serve it with Recipe #59717 and smashed redskin potatoes. An absolutely wonderful autumn meal.

Provided by Z-chef

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 ounces butter
1 medium head red cabbage, shredded
2 granny smith apples, peeled, cored and sliced thin
1 medium onion, diced
1/2-3/4 cup red wine vinegar
3/4 cup water
1/2-3/4 cup beer
1/2 cup sugar
1 pinch cinnamon
1 pinch ground cloves
1 pinch allspice
1 bay leaf

Steps:

  • Melt butter in large skillet.
  • Add cabbage, apples, onion and bay leaf.
  • Mix red wine vinegar, water and beer and pour over cabbage mixture.
  • Mix sugar, cinnamon, cloves and allspice and mix into cabbage mixture.
  • Cook over medium to medium-low heat, covered, for 30-45 minutes, until cabbage, apples and onion are cooked down and are very tender. Better to cook too long than to under cook.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 283.7, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.6, Sodium 149.1, Carbohydrate 35.9, Fiber 4.3, Sugar 27.7, Protein 2.5

Tips:

* **Prepare the cabbage in advance:** Shred the cabbage and toss it with salt and sugar. Let it sit for at least 30 minutes, or up to overnight, to help draw out the moisture and make it more tender. * **Use a variety of vinegar:** Red wine vinegar, white wine vinegar, and apple cider vinegar all work well in this recipe. You can also use a combination of vinegars for a more complex flavor. * **Add some spices:** A bay leaf, a few juniper berries, and some cloves add a nice touch of flavor to the cabbage. You can also add a pinch of red pepper flakes for a little bit of heat. * **Make sure the cabbage is well-coated in the vinegar mixture:** The cabbage should be completely submerged in the vinegar mixture. If it's not, it won't absorb the flavor as well. * **Let the cabbage marinate for at least 24 hours:** The longer the cabbage marinates, the more flavorful it will be. You can marinate it for up to a week, but it's best to enjoy it within 3-4 days.

Conclusion:

``` Sweet and sour red cabbage is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be prepared in advance, making it a great option for busy weeknights. Whether you're serving it with roasted pork, grilled chicken, or simply a hearty piece of bread, sweet and sour red cabbage is sure to be a hit. ```

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