For 4 Persons you need:

  • a half head of red cabbage
  • 1 onion
  • 2 sour apples
  • 5 cloves
  • 3 tablespoons vinegar
  • 1 tablespoon sugar
  • 2 tablespoons cooking oil
  • a teaspoon salt
  • some pepper
  • a cup of water

Wash the red cabbage.
Quarter the apples and stick the 5 cloves int the peeled onion. Cut the red cabbage into small stripes. Put this stripes with the cooking oil, the apples and the whole onion in a pot. Add vinegar, sugar, salt and pepper and simmer this for 10-15 minutes in the water.
Serve this without the apples and the onion.

Vary the simmering time, it’s your choice how soft you like the red cabbage.

Well suited to:

  • Every meal with meat and dark sauce

This side dish you can get almost everywhere under the name “Apfelrotkohl”, in Bavaria it is called “Blaukraut”.

2 Responses to Red cabbage (Blaukraut)

  • Rosemarie Coogan says:

    My mom made a dish like this and this without the apples and onions is probably closest to it. I’m going to use this recipe and see what I can do with it. Thanks.

  • Anna says:

    Sounds nice :)

    My grandma used to make it, perhaps using as little aa quarter of an apple to add some tangyness. Granny Smith comes to mind. Definetly cloves, perhaps not as many, as they have a strong flavour in their own. Definetly no sugar! Who wants to get fat? Vinegar, again be careful with amounts, 3 teaspoons is more than enough and the simple variety will do. No need for your balsamic here. More water will help to steam up the cabbage.

    Make a note of the weight of the sliced, raw Blaukraut, so you get some idea of how much of the above spices you need per kg or pound of red cabbage.

    It is good with steak. Can be served with Gulasch although Gulasch is more often served with Sauerkraut (Szegediner Gulasch)


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