GERMAN RED CABBAGE
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. -Jeannette Heim, Dunlap, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SLOW COOKER BAVARIAN RED CABBAGE
Tasty recipe from my Mom's Crock Pot Cook book from the 70's
Provided by Marcia McCance
Categories Vegetables
Number Of Ingredients 8
Steps:
- 1. Place all ingredients in crock pot in order listed. Cover and cook on low for 6 to 8 hours (High 3-4 hours)
- 2. Stir well before serving.
- 3. NOTE: may add any or all of the following, if you like: 1/4 tsp. freshly ground nutmeg 1/2 tsp. grounds cloves 1/2 tsp. caraway seeds (optional)
- 4. This should fit a 4-5 qt slow cooker For larger (6 qt) crock pot, use large head of cabbage and add 1/2 C of apple juice
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
BAVARIAN RED CABBAGE
Make and share this Bavarian Red Cabbage recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook onion in oil until tender. Stir in cabbage.
- Cover and cook over low heat for 10 minutes or until cabbage becomes limp.
- Stir in apple, raisins, vinegar, brown sugar, caraway seeds, salt, pepper and bay leaf.
- Cover and cook over low heat for 20 minutes.
Nutrition Facts : Calories 120.1, Fat 3.7, SaturatedFat 0.5, Sodium 170, Carbohydrate 22.4, Fiber 3.2, Sugar 15.5, Protein 1.8
RED CABBAGE, BAVARIAN STYLE RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Cut red cabbage into quarters and cut out the core and slice thin. Peel onion, cut in half and slice thin. Grate apple. In a dutch oven, add about 1 generous turn of the pan of oil and heat. Cook onions 2 to 3 minutes and add the red cabbage. Braise the cabbage until just tender 3 to 5 minutes. Season with kosher salt & freshly ground pepper, to taste. Add ground cloves, allspice and nutmeg. Add caraway seed, if desired. Add the brown sugar, apples, apple juice and vinegar. Cover and simmer until the cabbage is cooked and tender-- do not boil or overcook. Cooking time is about 30 to 45 minutes. Remove bay leaf and serve with a slotted spoon. This works well in a slow cooker.
RED CABBAGE WITH BACON
If you've braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, place steamer basket over 1 in. of water. Place cabbage in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 6-8 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 4-6 minutes. Stir in flour and brown sugar until blended. Gradually stir in water and vinegar. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cabbage, bacon, salt and pepper.
Nutrition Facts : Calories 188 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 635mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
RED CABBAGE (GERMAN STYLE)
I learned to make this in Germany. I loved being an Army wife and getting to travel and learn about new things. I hope you enjoy this. It is the first time I have ever written it down.
Provided by Sandy Griffin
Categories Vegetables
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Core and slice into four pieces. Slice into 1/8 thick pieces. Slice red onion the same way. Core and chop apple into 1 inch squares.
- 2. Put your bacon drippins in a 5 quart dutch oven type of pan. Add all the ingredients in the order they are listed. Then cook over high heat tossing for about 10 minutes if it gets dry add water as needed. Put the lid on and cook slowly for about an hour. Checking and stirring in often. You can salt to taste I don't use much salt just because. Enjoy!!
BAVARIAN BEEF WITH RED CABBAGE
Make this hearty German style stew for an Oktoberfest party. Serve it on a large platter atop poppy seed noodles, accompanied by the tangy red cabbage and a pitcher of beer.
Provided by Olha7397
Categories Stew
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
- Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
- In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
- RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
- Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
- Canadian Living.
Nutrition Facts : Calories 628.9, Fat 34, SaturatedFat 13.5, Cholesterol 106.4, Sodium 496.8, Carbohydrate 51.6, Fiber 5.1, Sugar 35.6, Protein 31.3
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