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Braised German Red Cabbage

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Braised German Red Cabbage is a classic sweet-and-sour side dish made with red cabbage, apple, vinegar, and jelly. Tender, tangy, and slightly sweet, it’s the perfect companion to pork, sausages, duck, or beef.

Ingredients

1 red onion, small diced

Olive oil

1 medium head red cabbage, shredded

1/4 cup apple cider vinegar

1/2 cup wine (optional)

1 apple, grated

4 tablespoons red jelly (strawberry, cherry, red currant, apple, etc.)

1 bay leaf

3 cloves (optional)

3 juniper berries (optional)

Instructions

  1. Heat a large pot over medium heat and drizzle with olive oil.
  2. Add diced onion and cook until softened and lightly golden.
  3. Stir in shredded cabbage and cook 5 minutes to wilt slightly.
  4. Add grated apple, vinegar, wine (if using), and jelly. Stir to combine.
  5. Add bay leaf, cloves, and juniper berries if using.
  6. Cover and simmer gently over low heat 45–60 minutes, stirring occasionally, until tender and flavorful.
  7. Adjust seasoning before serving: more vinegar for tang or jelly for sweetness.

Notes

Vinegar helps keep the cabbage’s vibrant red-purple color.

Tart apples like Granny Smith balance sweetness best.

Make ahead for deeper flavor—the dish tastes even better the next day.

This freezes well; thaw and reheat gently.

Nutrition

Find it online: https://familydinnercooking.com/braised-german-red-cabbage/