German red cabbage

Fire Safety Admin
2013/06/13 06:57:31
I recently bought Mamaw Smith some German red cabbage in a jar.  She really like it but it was pricey so I bought a head of red cabbage.  It was also pricey.  I looked up the recipes on Google and there were tons of them.  Anybody have any personal experience making this?  If so, I would like your input.
Paul E. Smith
Knoxville, TN
Re:German red cabbage 2013/06/13 16:09:17
My personal experience is do not overcook!
I've used several recipes and the only one that didn't work well was the slow cooker version.
Double Chili Cheeseburger
Re:German red cabbage 2013/06/17 20:13:27
A few years ago the wife and I took a Saturday class at the CIA in Hyde Park NY. The subject was German cooking.  There were 3 'teams' making a variety of dishes and one was Red Cabbage. After all the cooking, we all feast on the proceeds.  IIRC, the Red Cabbage was the best I've had.  I think the handwritten note on the recipe 'cranberry sauce' is meant as a suitable substitution for the Red Currant Jelly.
post edited by kozel - 2013/06/17 20:16:33
Double Chili Cheeseburger
Re:German red cabbage 2013/06/17 20:40:53
Here's how I do it.
Shred the red cabbage and put it in a sauce pan.  Add some salt to get the juices flowing.  Add one or two chopped apples, peeled or not, your choice.  Add three tablespoons of brown sugar, and three tablespoons of cider vinegar,  Splash in a bit of water to get things going.  Cover and simmer until the cabbage is tender.
Re:German red cabbage 2013/06/17 21:12:08
I like it with a lot of black pepper.
Re:German red cabbage 2013/06/17 22:33:56
Pickled red cabbage is another option. It's a few days but a fun project.

Here's a basic recipe...


You could also substitute beet or apple juice for the create a deeper flavor....pickling spices...and if Mamaw Smith does not like cloves you can throw them right away and add some orange zest and/or cinnamon.
post edited by CCinNJ - 2013/06/17 22:53:53
mayor al
Fire Safety Admin
Re:German red cabbage 2013/06/18 11:29:55
Having a Czech heritage, we grew up with the "Sweet-Sour" version of the Red Cabbage side-dish. Chris's receipe sounds very close to the one we have on file.
Red Cabbage and Pickled Beet slices on each side of a Goose or Duck entree makes a fine dining reminder of our family 'roots.