German red cabbage

I’ve had a head of red cabbage hanging around for awhile…I’m talking almost a month, it really lasts! I’ve used a bit here and there to add to salads, but I decided it deserved a starring role in something, aka this tangy German red cabbage. This takes a bit of chopping and a bit of patience as it needs to cook for about an hour, so plan ahead.

Shredded cabbage

I like mine a bit more sour than sweet, so feel free to adjust the brown sugar and vinegar proportions to your liking. And if you want the apple to kind of dissolve into the cabbage, then chop it small and throw it in with the onion. If you want it to stay looking like apple pieces, then throw them in for the last 15-20 minutes of cooking. Either way, you don’t have to peel it.

Step 2, mixing in the ingredients

German red cabbage
Serves: 4-6

Ingredients
1 Tbsp canola oil
1 medium onion, halved and sliced
1 medium apple, sliced or chopped
1 head red cabbage, shredded
2 Tbsp brown sugar
1/3 cup cider vinegar
1/4 cup water
1/2 tsp salt

Dinner is served!

1/4 tsp pepper
1/4 tsp ground cloves

Directions
1. In a large Dutch oven, heat oil over medium heat. Add onion (and apple, if desired) and saute for 3-4 minutes until slightly softened.

2. Add cabbage, brown sugar, cider vinegar, water, salt, pepper, and cloves. Mix until combined and cook until liquid starts to boil. Reduce heat, cover, and simmer for 40-45 minutes. Stir occasionally.

3. If you didn’t add the apple in step 1, mix in the apple and cook for an additional 15-20 minutes. Enjoy!