German Red Cabbage

German Red Cabbage

This is a somewhat different recipe for sauteed cabbage. More colorful and with a more interesting taste than the classic one, it's sweet and sour and goes very well with a piece of healthy meat. I think white cabbage would also work, but I recommend the red cabbage here, it's much more beautiful and interesting in such a combination.


Red cabbage
1 kg
Red onion
1 piece
or white
Vegetable oil
30 ml
1 tsp
Balsamic vinegar
3 tbsp
can be replaced with plain vinegar or apple vinegar
2 tsp
adjust the vinegar and sugar to taste

Step by step


Clean and wash the cabbage. Cut as finely as possible.


Heat the oil / butter in a deep frying pan.

Add the julienned onions and cook for a few minutes, stirring periodically.


Then add the chopped cabbage to the pan, mix well.


Cover with a lid, turn the heat to medium and leave for 10-15 minutes.

Meanwhile, stir once or twice in the pan.


After this time, the cabbage will have softened and you'll notice the color is less intense.

We use the lid to create steam and heat at the same time, for the cabbage to steam and braise.


Now season with salt, sugar, vinegar.

Optionally, you can add one bay leaf, some pepper - I don't, kids won't eat it.


Stir well. Notice that, after adding the vinegar, the cabbage is bright and beautiful again.

Let it simmer for ten more minutes.


Turn off the heat. Allow it to cool slightly and infuse.

I like it when it's barely warm, not hot. This is when it's got the best taste and texture.

Combine with meat, potatoes, sausages etc.


Quantity: 500 g (4-5 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 15 min
Publish date:

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