Growing up in a household with German and Polish cultural influences, I developed a fondness for cabbage dishes. Among these, a traditional German red cabbage recipe stands out as a preferred preparation method. This dish involves simmering chopped onions with red cabbage until tender, incorporating sugar and apple cider vinegar to create a balanced sweet and sour glaze. The resulting vegetable side complements a variety of pork dishes, enhancing the overall culinary experience. This recipe exemplifies the rich culinary heritage of Central European cuisine, emphasizing the use of simple ingredients to produce a flavorful and versatile dish suitable for both everyday meals and special occasions.

Ingredients

• 2 tablespoons of butter
• 1 large red cabbage sliced thinly
• 4 slices of cooked bacon, crumbled
• 2 tablespoons of sugar
• ¼ cup apple cider vinegar or red wine vinegar
• ½ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

Process

1. Cut cabbage into quarters and then slice in thin slices, avoiding the hard core. Slice around it.
2. Melt the butter in a large pot over medium heat.
3. Add the onions and sauté until soft.
4. Add the cabbage, toss to coat with the melted butter and onion. Cover pot and let simmer until slightly wilted. About 5 – 10 minutes. If the cabbage seems dry, add 1/4 cup of water.
5. Sprinkle the sugar over the cabbage and toss to coat evenly. Add the vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
6. Cover and simmer until the cabbage is completely tender but not mushy. Stir often about 30 to 40 minutes total.
7. Season to taste with salt and pepper.
8. Sprinkle the bacon crumbles on top before serving.