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Nutrition Facts
Serving Size 1 (258g) Recipe makes 8 servings
Calories 340
Calories from Fat 232		(68%)
Amount Per Serving		%DV
	Total Fat 25.9g	39%
	Saturated Fat 8.6g	42%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 502mg		20%
Potassium 486mg		13%
Total Carbohydrate 20.4g		6%
	Dietary Fiber 4.3g	17%
	Sugars 12.4g
Protein 8.5g		17%
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Red Cabbage (Rot Kohl)

Recipe #15794 | 3¾ hours | 45 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: PATTI H
Dec 14, 2001

A delicately seasoned sweet and sour red cabbage dish that will compliment a German meal with Roladen and potato dumplings

SERVES 8 (change servings and units)

Ingredients

1 shredded red cabbage
1 lb bacon, chopped
2-3 onions, chopped
olive oil (for shine)
4-5 apples, cut up in 1/2-1" pieces
vinegar or lemon juice
sugar
6 bay leaves, broken in half for more flavour

Directions

1
Fry onion and bacon in large pot until bacon is a bit crispy.
2
Add red cabbage, apples, and bay leaves.
3
Add aprx 3 tbsp sugar.
4
Simmer for aprx.
5
2-3 hours on low heat stirring often.
6
When the cabbage is fully cooked in about 3 hours, add the vinegar or lemon juice when pot is off the burner.
7
This dish will double in flavour if served the next day.

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Browse similar recipes by category

Main Ingredient > Vegetables
Cuisine > European > Western > German
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven
Preparation > Equipment > Stove Top
Occasion > Everyday
Dietary > Low in... > Reduced Carbs

Featured Reviews for This Recipe

From: aaquwaa

On Sep 19, 2008

This was great! I cooked the bacon crisp, then browned the onion, layered it all in the crockpot. My german husband said it was the best red cabbage he has ever had! I know it will taste even better today after it blends. Thanks for sharing.

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From: L. Duch

On Jan 15, 2007

Patti? This was delicious. I made it to your exact directions. Very easy and smelled heavenly when cooking. But honestly, I normally like caraway seeds in my cabbage and the bay leaves sounded a little, "iffy", but I bit the bullet and made it with the bay leaves. I was SO glad I did. They added a very nice flavour. I made this yesterday, but like you said, "It's better the next day", so I waited until tonight to serve it. I put it in a baking dish, browned some bratwurst and put them on top. Then I covered it with foil and baked it in the oven, until the brats were cooked through. This was awesome! I also made KeyWee's "Potato Dumplings" Potato Dumplings (Sinkers) and some nice crusty bread to go with it. Made a very good German meal. Thanks Patti, for a delicious dish. One I'll definatly make again. LeeAnn

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