Red Cabbage Recipe

This sweet and sour German Red Cabbage Recipe is simply delicious. In it, purple cabbage is sautéed with fennel, sweet onion and Granny Smith apples. It’s perfect for a side dish or as a main course, this recipe will have everyone asking for seconds!

Easy Sweet and Sour Red Cabbage Recipe

Learn how to make a flavorful and tender braised red cabbage dish with this easy recipe. Red cabbage can sometimes be overlooked as a side dish on its own. We’re used to seeing it in salads, but when it’s cooked and seasoned properly, it elevates this simple vegetable. Red cabbage recipes are often customized based on the cook’s preference and this purple cabbage recipe is how I make it for my family. The result is a sweet and tangy side dish that’s certain to complement any meal and their German roots approved of the flavor combination. How to make easy German Red Cabbage: (Scroll down for full printable recipe.)

Sauté Onion and Fennel – In a large heavy bottomed pot or dutch oven sauté onion and fennel in butter over medium-high heat until softened.
Purple Cabbage – To the pot add the cabbage, grated apple, sugar, vinegar, water salt, granulated garlic, black pepper and ground cloves. Stir to combine. Bring to a boil.
Simmer – Reduce heat to medium-low, cover and simmer per the recipe or just until the cabbage is tender.
Reduce the Cooking Liquid – Uncover and increase the heat to medium-high to allow the liquid to reduce
Serve garnished with fennel fronds or fresh dill.

How to Make the Best Red Cabbage Recipe

Key ingredients you’ll need to make homemade sweet Red Cabbage: One 3 pound red cabbage, butter, onion, fennel, Granny Smith apple, granulated sugar, apple cider vinegar, water, salt, granulated garlic or garlic powder, black pepper, ground cloves OR allspice, fennel fronds or dill for garnishing
Kitchen tools you’ll need: One large 6 quart dutch oven or similar heavy bottomed pot, sharp knife and cutting board, measuring cups and spoons, box grater and large spoon.
How to Cut Red Cabbage: The best way to cut red cabbage is to cut it first through the middle. Lay the flat side down on a chopping board and use a sharp knife to make thin cuts. Cut longer pieces in half (or into thirds) and remove the core.
You can use bacon drippings in place of butter.
Fennel fronds are the green portion of a bulb of fennel. They’re delicious and make for a no-brainer garnish for this cabbage. If you aren’t using fennel, dill will work as a garnish.
The small amount of ground cloves in this recipe adds to the depth of flavor. If you don’t have cloves on hand use allspice in its place.
What to Serve with Red Cabbage: This classic red cabbage is delicious alongside pork, roast chicken or roast beef. A side of mashed potatoes always works!
Storage and Leftovers: Store simple Red Cabbage in an airtight container chilled in the refrigerator for up to 3 days.
How to Reheat Leftovers: Reheat in a saucepan over medium heat or in the microwave in single servings.
I don’t recommend storing red cabbage in the freezer. This recipe doesn’t freeze well.

More Cabbage Recipe to Make

This Cheesy Cabbage Casserole will have your kids eating their veggies and loving it!
These Unstuffed Cabbage Rolls can be served over cooked rice or riced cauliflower for a lower carb option.
Southern Fried Cabbage with bacon.
Sheet Pan Kielbasa and Cabbage comes together in minutes for a busy day entree.
This Southern Chow Chow can be enjoyed with pinto beans, on hot dogs or served as a side dish.
Carolina Style Red Slaw for barbecue.
Braised Pork Chops with Cabbage and Apples is a one-pot meal.
Ham and Cabbage Gratin from Southern Living.

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