Oma's Sweet and Sour Red Cabbage

Hi, I'm Oma (aka Renee)! Today, I'm bringing you my traditional German Sweet and Sour Red Cabbage recipe that's as vibrant in flavor as it is colorful!

German and German-inspired recipes call to me. They're certainly some of my favorites on the website, and I would be thrilled for you to enjoy them as well. German Bee Sting Cake (Bienenstich), Bratwurst Appetizer Bites, Knockwurst Sandwich, and Zuckerkuchen (sugar cake), are just a few of the German recipes I want to call to your attention in case you haven't seen them before.

Everything old is new again:

I originally published this recipe post in October of 2013.

That's a long time ago.

Today, I'm updating and republishing this post with additional information, new photos, a recipe card, and a video.

Pretty much the whole thing is getting an overhaul, except for the recipe itself.

That hasn't changed, because it was already amazing.

The ingredients:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

Kitchen tools and equipment needed:

• large high-sided skillet
• slotted spatula
• chefs knife
• cutting board
• measuring cups and spoons
• slotted spoon

Ingredient add-in suggestions:

Some of these may sound odd, and they are if they were all added at the same time. But, one or two of these together would be a good way to enhance the flavor of this German red cabbage dish (not that it needs it, mind you), should you decide to experiment with additional flavors.

Start by adding small quantities and taste, and add more if necessary. Remember, you can always add more but never extract flavors once added.

• caraway seed
• whole grain mustard
• Dijon mustard
• dill weed
• fennel seed
• cooked sausage
• white wine
• molasses
• honey

Ingredient swap-out suggestions:

The red onion called for in this recipe can be left out entirely, or it can be swapped for yellow onion, sweet onion, white onion, or shallots.

Use whatever vinegar happens to be your favorite. Apple cider vinegar is always a great choice, as is white vinegar. The balsamic vinegar can be left out entirely if preferred, but it does lend additional sweetness and depth of flavor to the completed dish.

Fresh lemon juice can also be substituted in place of the vinegar if desired.

Bacon is optional in this recipe. However, if you want the smoky flavor that bacon provides but don't want to add the bacon itself, you can always add a drop or two of liquid smoke to the cabbage at the end of the cooking. Remember, a little goes a long way, so add it sparingly.

Can this German vegetable dish be made in advance?

It sure can, and, like some Italian dishes, the flavor arguably improves.

How to make German red cabbage in advance:

Store the cooked red cabbage in an airtight container in the refrigerator.

Remove the cabbage from the fridge 30 minutes before heating, and preheat the oven to 350 degrees F (175 degrees C).

Add the red cabbage to a 2-quart casserole dish, which has been sprayed with cooking spray, and place in the oven (covered) for 30 minutes or until hot.

Can the bacon be left out of this recipe if desired?

Yes.

See the above section, INGREDIENT SWAP-OUT SUGGESTIONS, to learn how to add a smoky flavor without bacon.

Can turkey bacon be used to make sweet and sour red cabbage?

Yes. If you prefer using turkey bacon, you can use it for this recipe.

What type of vinegar is best for German red cabbage?

As mentioned above, any vinegar will work for this recipe. I used red wine vinegar, so that's what is on the list of ingredients. However, apple cider vinegar, white vinegar, champagne, and rice vinegar will work.

Balsamic vinegar is optional but will add more flavor and sweetness to the finished dish.

Can sweet and sour red cabbage be finished in the oven?

It sure can, and it's an excellent way to reheat it after storing it in the refrigerator.

Add the red cabbage to an oven-proof casserole dish and cook, covered, at 350 degrees for 20 minutes once the red cabbage has cooked on the stovetop.

Finishing the dish in the oven will add additional depth of flavor.

How many servings does this recipe make?

As written, this recipe makes approximately eight half-cup servings.

Why add butter to finish this dish?

Adding the butter at the end of cooking will add a velvety richness to the completed dish and keep the flavor lingering on your tongue.

After all, everything's better with butter!

Can cooked red cabbage be frozen?

Yes, allow the cabbage to cool completely, and then add it to an airtight freezer container or bag. It can be frozen for up to 4 months.

Thaw the container in the refrigerator overnight and then reheat it in and oven, air fryer, stovetop, or microwave.

Additional recipes featuring cabbage:

Creamed Cabbage with Caraway and Sausage is a deliciously hearty meal. It's a quick-cooking, comforting meal perfect for any night of the week.

This Corned Beef and Cabbage Coleslaw is my fun and unusual take on Irish Corned Beef and Cabbage. This dish is best served chilled.

Copycat Sunflower Crunch Kale and Cabbage Salad is one of the most popular recipes on my site. You'll understand why once you try this colorful, delicious, healthy cold salad.

Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, YOUTUBE, and AMAZON

Until we eat again, I hope you have a delicious day!