German red cabbage is far too good to save for Thanksgiving! This sweet-and-sour cabbage is absolutely wonderful alongside roast pork, where its tangy flavor cuts through the richness of the meat. Add mashed potatoes, and you have one cozy, old-world supper that belongs on the table all fall and winter.
This cozy sweet-and-sour side dish begins with onion and tart apple, then simmers slowly until the cabbage is tender and full of old-country flavor.
Serve it with sausage, pork roast, ham, duck, goose, or turkey. It’s right at home at an Oktoberfest supper, a Sunday family dinner, or beside the Thanksgiving and Christmas turkey.
Best of all, you can make it ahead—and it tastes even better reheated! It freezes beautifully, too, so don’t hesitate to make a full batch even for a smaller household. Freeze it in meal-size portions, then thaw and reheat gently whenever roast pork, sausage, or ham is on the menu.
German red cabbage simmered low and slow was a staple at our holiday table. My parents brought this recipe with them from Denmark and Iceland in 1950, and Mom made it every Thanksgiving and Christmas for as long as I can remember. It’s sweet, tangy, and the perfect companion to turkey, pork roast, or ham — and it makes your whole kitchen smell like home.
They brought their traditions with them, and red cabbage was an important one.
Red cabbage isn't just a German dish. Whether the main course is duck, goose, or a succulent pork roast, this sweet-and-sour combination is a beloved staple across Scandinavia and northern Europe.
Chop a medium onion and sauté it in a heavy pot. Use bacon drippings if you have some, as they add a great deal of wonderful flavor. I always have a jar of drippings in our fridge.
I was amazed today when I saw a new product on the grocer's shelves: Bacon Up. A tub of real bacon drippings! What an amazing idea!
If you don't have any drippings, use real butter. When the onions are soft, translucent, and fragrant, add a whole, unpeeled apple, cored and chopped.
Let the mixture soften, then add a small head of shredded red cabbage. Put 1/4 cup of apple cider vinegar, 1/4 cup of sugar, and a teaspoon or so of coarse salt in the cabbage-apple-onion mixture. Turn the heat down to medium-low and let the cabbage braise slowly.
Stir it occasionally. It will form more juice as it cooks down. The cabbage will be tender but not mushy after about an hour or an hour and a half. Now, you can refrigerate it and warm it up when needed.
This dish tastes even better reheated, so it's a great option to prepare a day or two ahead of the feast. Let's hear it for as many do-ahead dishes as we can make! When you reheat it, you may want to add a little more sugar, vinegar, salt, or even a pat of butter until it tastes just right to you.
This is exceptionally good with sausage or pork roast, too! My dad loved adding cold red cabbage to his turkey or pork sandwich when it was time to enjoy the leftovers!!
Here are some of our other fall and holiday favorites!
Norma Jean's Chicken and Dressing Casserole: A delicious chicken and dressing casserole made outside the bird, but it works great with everything on your Thanksgiving table! Meaty enough to be a main dish.
Danish Frikadeller: Classic oval meatballs are considered a national dish in Denmark. Serve hot or refrigerate and slice for open-faced sandwiches. Also amazing with red cabbage!
Slow Cooker Pork Tenderloin: A wonderful recipe for moist, tender pork tenderloin with potatoes and carrots made in a slow cooker. The sauce has intriguing flavors!
Danish Apple Cake: Here's a wonderful recipe for a dense, moist cake with subtle notes of coffee and cardamom. Top it lavishly with tangy cream cheese frosting.
Grammy's Ham Balls: Tasty meatballs made of ground ham and ground pork in a sweet and tangy glaze of ketchup, brown sugar, apple cider vinegar, and dry mustard.
Traditional German-style sweet and sour red cabbage. Great with turkey, goose, duck, or pork roast. Easy to make ahead.
Absolutely! In fact, it tastes even better after the flavors have had time to mingle. Make it two or three days ahead, cover it tightly, and refrigerate it until you’re ready to reheat and serve.
Yes, this red cabbage freezes beautifully. Let it cool completely, then freeze it in an airtight container or meal-size portions for up to three months. Thaw it overnight in the refrigerator before reheating.
Its sweet-and-sour flavor is especially delicious with pork roast, pork chops, bratwurst, smoked sausage, ham, duck, goose, or turkey. Add mashed potatoes, boiled potatoes, or buttered noodles for one wonderfully cozy meal.
Warm it gently in a covered saucepan over low heat, stirring occasionally. You can also reheat it in the microwave. Taste before serving and add a little sugar, vinegar, salt, butter, or bacon drippings until the balance tastes just right to you.
My dad and mom are both gone now, but I will never eat German red cabbage without thinking of them with warm memories. Mom always made it in the same heavy pot, and lucky me- I still have it. 💝
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Love,
GB (Betty Streff)
Real food. Real kitchen. Real easy.
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What do you think about canning this? I love this stuff but just don't always jave the time to prepare.
Let's try it! I can't time why it wouldn't work. I'll investigate.
Can you use regular green cabbage instead?
I have never tried it!! It's worth a try and will probably be good but not as pretty! Let me know.
I love red cabbage with turkey or sauerbraten.
I use brown sugar and a pinch of cloves along with your recipe
Oh my stars, girl, I am so totally sharing your idea when I make it his fall. Thank you!!!
I am on a very low sodium diet so I was excited that your German cabbage recipe was only 9 mg of sodium. That usually applies per serving and this has 10 servings, Yet it calls for 1 tsp coarse salt. 1 tsp of coarse salt is 1560 mg of sodium. one tenth of that then is 156 mg, not 9. What am I doing incorrectly? I will still try the recipe though!
Amount Per Serving: Calories: 108Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 297mgCarbohydrates: 19gFiber: 2gSugar: 13gProtein: 2g
Looking at it again, I think the Cholestrol is 9mg and sodium is 297mg.
Thank you for sharing this great recipe. It reminds me of my Grandpa's recipe. I will be making it again.
Your grandpa?? Awwww! That is so special! I never had one myself, I got so lucky to meet the most delightful "seasoned citizen" who shared her recipe with me, so glad you enjoyed it!