Red Cabbage with Apples and Onions is a sweet/savoury variation of red cabbage.
There are as many red cabbage variations as there are German cooks I think. Did you know you can also add a dab of sour cream to any red cabbage serving and it makes a new creamy version that is delicious too!
This recipe came from my husband's cousin based on his mother's recipe. I didn't use to put apples in because I was afraid it would be too sweet but I am converted now.
Here is my other Slow Cooker Red Cabbage recipe that doesn't use apples. They are both good!
In fact they are so good that here is the note my Great Niece made for me when I took red cabbage to a holiday dinner at her house! Talk about fridge art!
3 Cooking Methods
I have listed in the instructions a slow cooker, fix and forget it version, a stove top version and an oven version.
I even give you a real cheat. If you can find red cabbage in your grocery store it will get rave reviews as well. I use Kuhn usually but any brand is okay.
- 8 cups red cabbage
- 3 apples
- 1 large onion
- 1 tablespoon vegetable oil
- 1 cup water
- 3 Tbsps apple cider vinegar
- 2 tsps sugar
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- Shred cabbage with a mandolin about the same as you would use for cole slaw. If using a food processor use a larger grate plate and pulse carefully so you don't make it too fine.
- Peel and rough chop onions and apples. Saute with the vegetable oil in a large pan for about 7 minutes.
- Add the remaining ingredients and stir well to mix evenly.
- Slow Cooker Method: Transfer to slow cooker and cook 4 hours on high or 7-8 hours on low. Remove bay leaves before serving. Stove Top Method: Saute onions and apples in large dutch oven or stock pot. Mix in remaining ingredients, cover and cook over medium low heat for about 60 minutes. Stir often and check that it doesn't dry out. Add a bit of water if necessary. Oven method: Transfer all ingredients to a large covered dutch oven. Cook at 350 for about 1 hour until cabbage has wilted and is soft.