Recipes Using Red Cabbage

Category Vegetables
Red cabbage is often used in German recipes, but lends itself to many possibilities. This page contains recipes using red cabbage.


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November 14, 2010


  • 1 medium head red cabbage, washed, cored. and shredded
  • 1 large apple, cored and sliced - doesn't have to be peeled
  • 2 Tbsp. butter or margarine
  • 1 large bay leaf
  • 1/4 cup any wine
  • 2 tsp. vinegar
  • 1 tsp. brown sugar
  • salt and pepper
  • Small handful of peppercorns (optional - mother always threw them in). They are a favorite item with the kids to find in the cabbage. I think they enhanced the flavor of the red cabbage.


Melt butter in a large pot; add cabbage, apple slices, and peppercorns. Add bay leaf and salt and/or pepper to taste. Cover and cook over low heat for about 10 minutes. Add wine, vinegar, and sugar; stir well. Cover and cook for about 45 minutes to 1 hour. Will cook down quite a bit. Taste and adjust seasonings. May need more sugar or vinegar.


Can be made the day before and reheated. I think it tastes better the second day. Serves 4 to 6.

By xintexas from San Antonio, TX

Comment Was this helpful? 5

February 4, 2010


  • 2 small red cabbages (3 lbs.)
  • 1/3 cup coarse salt
  • 1 qt. cider vinegar
  • 3 cloves
  • 1/4 tsp. nutmeg
  • 2 bay leaves
  • 2 Tbsp. pickling spices
  • 2 Tbsp. sugar


Remove core and heavy stem from the cabbage. Shred into small pieces and place it in a large bowl. Stir in the salt and refrigerate for two days. Stir cabbage six or seven times to keep the salt well distributed. Drain cabbage and squeeze it dry. Fill hot jars with the cabbage.

Pour the vinegar into a saucepan and add the remaining ingredients. Boil uncovered for 5 minutes. Strain the vinegar, pour over the cabbage, leaving half inch space from top of jars. Seal jars and process for 10 minutes in a water bath.


Invert jars once a day for one week before using. Use within 6 weeks. Serve with cold meats.

Source: mother

By Sandy from Graettinger, IA

Comment Was this helpful? 1

I'm the big cabbage eater in my family. This is really good!


  • 1 medium head red cabbage
  • 1 medium onion, chopped
  • 2 heaping Tbsp. bacon fat
  • 2 apples, peeled and sliced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup sugar
  • 1/2 cup vinegar
  • 1/4-1/2 tsp. ground cloves
  • 1 1/2 cups water


Remove outer leaves from cabbage and wash. Core cabbage and shred. Melt bacon fat,and remove from heat. Add cabbage, onion, apples, water, and remaining ingredients. Simmer, covered, for 1 hour. Taste and adjust seasonings. Depending on size of cabbage, it might need more seasonings. Simmer for another 1/2 hour.


Servings: varies - depending on size of cabbage head
Prep Time: 20 Minutes
Cooking Time: 90 Minutes

By Robin from Washington, IA

Comment Was this helpful? Yes

Love me some cabbage! I have yet to find a way I don't like it fixed!

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December 22, 2010

Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour.

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Place cabbage in large kettle of boiling, salted water; boil for 1 minute, drain. Return to kettle. Stir in remaining ingredients.


Cover and simmer for 1 hour ot until cabbage is tender. Remove bay leaf.

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Heat oil a large saucepan. Add cabbage and cook gently about 1 minute. Add remaining ingredients and cook over low heat, stirring occasionally, until apples are tender, about 10 minutes.

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Red Cabbage with Pork and Apples. Heat oil, add onion and saute 3 minutes. Add pork, saute 2 minutes. Add cabbage, saute 7 minutes. . .

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