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.
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Table of Contents Found Here
- Everything old is new again:
- The ingredients:
- Kitchen tools and equipment needed:
- Ingredient add-in suggestions:
- Ingredient swap-out suggestions:
- Can this German vegetable dish be made in advance?
- How to make German red cabbage in advance:
- Can the bacon be left out of this recipe if desired?
- Can turkey bacon be used to make sweet and sour red cabbage?
- What type of vinegar is best for German red cabbage?
- Can sweet and sour red cabbage be finished in the oven?
- How many servings does this recipe make?
- Why add butter to finish this dish?
- Can cooked red cabbage be frozen?
- Additional recipes featuring cabbage:
- Printable Recipe Card
- Please comment if you've made this recipe.
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.
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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.
I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.
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.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Oma's Sweet and Sour Red Cabbage
Equipment
- Dutch oven optional
- large high-sided skillet optional
Ingredients
- 1 medium red cabbage cored and sliced
- ½ pound bacon cut into 1" pieces
- 2 tablespoons butter
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup brown sugar loosely packed
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
Instructions
- In a large high-sided skillet (or Dutch oven) over medium-high heat, cook the bacon until almost crisp. Drain off some of the grease but leave about 2 tablespoons in the pan.
- Add the sliced red onion to the pot cook, stirring occasionally for 4-5 minutes. Add in the sliced cabbage, salt, pepper, and garlic powder and stir well to combine.
- Reduce heat to medium. Cook, stirring occasionally about 10 minutes.
- Stir in the brown sugar, vinegar, and balsamic vinegar.
- Continue cooking, stirring occasionally for an additional 15 minutes until the cabbage has reduced in volume, and is soft in texture.
- Optional - Preheat oven to 350 degrees (175 degrees C) and add place the pot of sauteed cabbage in the oven to cook for 15-20 minutes before serving.
Video
Notes
Nutrition
I sincerely hope you will enjoy making (and eating) this German red cabbage vegetable side dish as much as I've enjoyed bringing it to you.
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!
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!
Until we eat again, I hope you have a delicious day!
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