Simply Satisfying – German Red Cabbage

You don’t have to wait for Oktoberfest to have this. 

With berry season coming to an end this is a healthy fall veggie option to consider.

Better late than never
Better late than never

On Sunday I had the pleasure of going to an Oktoberfest celebration with a live Cuban band (but that’s another story) and re-discovered how good German food tastes.  There must have been at least three different versions of sauerkraut but here’s a yummy sweet and sour German red cabbage that’s super easy to make.

Bonus: Red cabbage is an inexpensive veggie option packed with antioxidants and nutrients.   did you know that red cabbage contains almost twice the vitamin C as green cabbage?  It’s packed with fiber, vitamin K, vitamin B6, potassium and manganese and also contains thiamine, riboflavin, folate, calcium, iron, and magnesium.  Not bad for one veggie!


2 tablespoons butter

5 cups shredded red cabbage

1 cup sliced green apples

1/3 cup apple cider vinegar

3 tablespoons water

1/4 cup sugar

2 1/4 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon ground cloves


  1. Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and cloves.
  2. 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.

Doesn’t get much easier.  The end result captures the mild sweetness of the cabbage perfectly while the ingredients all enhance one another without competing.