Today I’m sharing my grandmother’s recipe for German Red Cabbage. My mother’s family immigrated from Germany when she was little and brought with them the most amazing recipes. This is one of my favorites, the smell of this cooking on the stove brings back childhood memories of family gatherings. This dish was always served at Christmas, Thanksgiving, and Easter. A great accompaniment to a turkey or ham dinner.
This recipe is fairly simple to make, though it does require a couple of hours to simmer. I often prepare it the day before and reheat it on the day of. It also freezes well, for make-ahead meals too.
Recipe:
2 tbsp. Lard or bacon fat
1 Large. Onion (finely chopped)
2 lbs. Red Cabbage (finely chopped)
10 Whole Cloves
2 tbsp. Vinegar
2. Apples (finely chopped)
1 cup. Water
2 tbsp. Sugar
1/2 tsp. Salt
Directions:
Sauté onions in lard over med-low heat until glassy. Add Red Cabbage and lightly sauté. Mix in cloves, vinegar, apples, water, sugar, and salt. Cover and simmer on very low for approx. 2 hours. Stir occasionally.
Makes about 6 cups.
I hope you enjoy this dish as much as I do!
