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German Red Cabbage

average rating is 3 out of 5, based on 150 votes

Introducing the German Red Cabbage recipe: "Experience the comforting flavors of Germany with this delightful dish. Sautéed red cabbage and tart Granny Smith apples are perfectly balanced with apple cider vinegar and warm spices. Whether as a side or a topping, this German Red Cabbage will transport your taste buds to a traditional German feast.

Serving suggestions/tips:

Serve as a side dish with roasted meats or sausages.

Enjoy it as a topping for bratwurst or pork chops.

Pair it with mashed potatoes or crusty bread for a complete meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Easy Side Vegan Quick Plant-based Vegetarian Low-carb Keto-friendly Gluten-free Dairy-free Paleo Sugar-free Nut-free Egg-free Soy-free Whole30 Clean Eating High Fiber Diabetic-friendly Heart-healthy Weight Loss High in Vitamin C Anti-inflammatory Gut-friendly Nutrient-rich Comfort Food Traditional Easy-to-make One serving Fall/Winter Side Dish Flavorful Satisfying

Ingredients

2 tbsp olive oil
5 cups shredded red cabbage
1 cup sliced Granny Smith apples
1/3 cup apple cider vinegar
1/4 cup water
2 tbsp erythritol or another low-carb sweetener of your choice
1 1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground cloves
Optional: 1/4 cup chopped bacon or pancetta for added flavor

Directions

Heat the olive oil in a large skillet or pot over medium heat.
If you're using bacon or pancetta, add it to the skillet and cook until crispy. Remove the cooked bacon from the skillet and set it aside.
Add the shredded red cabbage to the skillet and sauté for about 5 minutes, or until it starts to wilt.
Add the sliced Granny Smith apples to the skillet and cook for an additional 2 minutes, stirring occasionally.
In a small bowl, whisk together the apple cider vinegar, water, erythritol (or low-carb sweetener), sea salt, black pepper, and ground cloves until well combined.
Pour the vinegar mixture over the cabbage and apples in the skillet. Stir everything together to combine.
Cover the skillet with a lid and reduce the heat to low. Let the cabbage simmer for about 30 minutes, or until it reaches your desired tenderness, stirring occasionally.
If you cooked bacon earlier, you can stir it back into the cabbage during the last few minutes of cooking.
Once the cabbage is tender and the flavors have melded together, remove the skillet from the heat.
Serve the German Red Cabbage as a side dish or as a topping for sausages or pork dishes. Enjoy!