Craving something cozy with a German flair? This Authentic German Red Cabbage recipe brings a delightful vegan twist to a classic dish. Bursting with tangy and sweet flavors, it’s perfect for a comforting meal.
Whether you’re vegan or just looking to try something new, this recipe will warm your heart and your kitchen. Let’s get started!
Steps
- Begin by melting butter in a large pot over medium heat. Add thinly sliced red cabbage to the pot and stir to coat it evenly with the melted butter. Cook the cabbage until it starts to soften, which should take around 5 minutes.
- Once the cabbage is slightly wilted, sprinkle sugar over it and mix to distribute the sugar evenly. Pour balsamic vinegar into the pot, bring the mixture to a simmer, then lower the heat to medium-low.
- Cover the pot and let the cabbage simmer until it becomes tender but not overly soft, stirring frequently. This should take approximately 30 to 45 minutes, depending on the cabbage’s age and tenderness.
- Finally, add salt and pepper to the cabbage according to your taste preferences. Serve the sweet and sour cabbage as a side dish with your favorite main course.
Ingredients
- 2 tablespoons butter
- 1/2 large red cabbage, sliced into 1/4-inch thick strips
- 2 tablespoons sugar
- 1/4 cup balsamic vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Nutritional Values
Calories: 357 | Fat: 18g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 468mg | Carbohydrates: 48g | Dietary Fiber: 9g | Total Sugars: 36g | Protein: 6g | Vitamin C: 105mg | Calcium: 147mg | Iron: 3mg | Potassium: 858mg
FAQ
- Can I include the core of the cabbage in the recipe?
- Yes, you can thinly slice the core and include it, although it is tougher than the leaves.
- What dishes pair well with sweet and sour red cabbage?
- This side dish is excellent with sausages, pork chops, schnitzel, German pork burgers, roast chicken, duck, or roast beef.
- How should I store and reheat leftovers?
- Leftovers can be kept in the fridge for about 5 days. Reheat them either in the microwave or over low heat in a skillet. This dish does not freeze well, so freezing is not recommended.
- Can I make this recipe more festive for the holidays?
- For a holiday twist, you can enhance the dish by adding chopped apples, onions, and even roasted chestnuts if available.
- What is the best way to cut red cabbage for this recipe?
- Slice the cabbage in half through the core, then quarter one half. Thinly slice from the top down to the core, which can also be included if sliced thinly.
Tips
- Cutting the Cabbage: For best results, cut the head of cabbage in half through the core, then cut one of the halves into quarters. Thinly slice the cabbage from the top down to the core. You can include the core if you slice it thinly, as it is tougher than the leaves.
- Adjust Cooking Time: The cooking time for the cabbage can vary based on its age and tenderness. Keep this in mind and adjust the simmering time until the cabbage is tender but not mushy.
- Serving Suggestions: This sweet and sour cabbage pairs perfectly with sausages, pork dishes, roast chicken, duck, or even roast beef, making it a versatile side dish for various meals.
- Storing Leftovers: Store any leftovers in the refrigerator for up to 5 days. They can be reheated in the microwave or over low heat on the stovetop, but avoid freezing, as it does not freeze well.
Equipment
- Large pot or Dutch oven (if you don’t already own one suitable for sautéing and simmering).
- Sharp chef’s knife or mandoline slicer (for thinly slicing the cabbage efficiently).
- Cutting board (if you don’t have a suitable one for handling large vegetables like cabbage).
