German Red Cabbage


This is a recipe that was published in our local newspaper many many years ago. I love cooked cabbage and this makes a great side. For some reason I almost always serve this with a beef roast but it would be great with a pork roast or pork chops. It’s very simple to put together and makes the kitchen smell wonderful while it’s cooking.


1 medium head red cabbage, cored and sliced

1 medium sweet red onion sliced

2 apples peeled, cored and sliced

1 T butter

1/2 cup granulated sugar

1 cup cider vinegar

1 1/2 cups water

2 bay leaves

1 tsp whole allspice

1 tsp whole cloves

1 T black peppercorns

2 T cornstarch


Core and slice the cabbage.


Slice the onion.


Peel, core and slice the apples.


Combine all of the ingredients except the corn starch in a large, heavy kettle. Bring to a boil. Cover the pan and simmer over low heat for 1 hour and 40 minutes stirring occasionally.


Once the cabbage has cooked whisk together corn starch and a little water and stir into the cabbage. Simmer until thickened.


Ready to serve. Roast beef, baked potato and German cabbage. It’s what was for dinner.



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