Red Cabbage German Style Recipes

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Steps:

• Melt butter, add apple and onion, cook until soft.
• Add cabbage, stir to blend.
• Add vinegar, sugar, cloves and wine.
• Cook, covered, until cabbage is tender, about 12 minutes.
• Thicken the sauce with flour, first adding a little water with the flour.
• Simmer until sauce is smooth.

Steps:

• In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.

Steps:

• Slice cabbage in large stripes.
• Put bacon grease in large skillet.
• Place cabbage and remaining ingredients in skillet.
• Cover and cook until cabbage is tender, about 1 hour.

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

Steps:

• Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
• Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.

Steps:

• Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent.
• Add the cabbage and stir well. Add the remaining ingredients and stir again.
• Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.

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.

Steps:

• Slice cabbage very thin.
• Heat fat in large frying pan or Dutch oven, toss in the cabbage.
• Add vinegar and salt, stir gently.
• Stick cloves in a medium size onion and bury it under the cabbage.
• Add water to cover and rest of spices, place a tight fitting lid on the pan and simmer very slowly 30 minutes or until cabbage is tender.
• Add water as needed while cooking.

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt, and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 1 hour, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

Steps:

• In a large skillet melt the butter over medium heat.
• Add in sliced apples and onion; saute for about 5 minutes.
• Add in shredded cabbage and vinegar; mix to combine and simmer over medium-low heat.
• In a bowl mix the brown sugar and flour; add into the cabbage mixture, then add in the wine; mix to combine.
• Reduce heat and simmer for about 30 minutes or until the cabbage is tender.
• Season with salt and lots of black pepper.