Bowl of German sweet and sour red cabbage.

German sweet and sour red cabbage is a colorful, delicious, and classic side dish to meals like brats, Schnitzel, Sauerbraten, and more. It's so flavorful and perfect for enjoying all autumn and winter long.

This sweet and sour red cabbage is a favorite side dish in our family and one we have been enjoying for many years. While we love sauerkraut and eating that when we have German and Polish inspired meals, this red cabbage is also one we love.

We serve this red cabbage when we have Oktoberfest dinners full of sausages, maybe Spätzle or pierogi, cucumber salad, German potato salad, and other delicious dishes. The color of the recipe adds such a nice pop of reddish purple to your plate.

Sweet and sour red cabbage is tangy and sweet, as the name implies, and also tender and delicious. It's always a hit with everyone who tries it and it's a great way to get kids to try cabbage.

Making vegetables flavorful and inviting is the best way to get the whole family more excited about giving them a try and actually enjoying them.

German sweet and sour red cabbage is a pretty easy dish to put together as well. Shredding up the head of cabbage can take a bit of time. I like to use a knife for this job. I quarter the cabbage, cut out the core, and then thinly slice it so it is long ribbons.

The other ingredients are simple to put together and then the cabbage cooks up in a big pot and is mostly hands-off other than stirring occasionally and checking for seasonings and taste balance. You want to get the right balance of sugar to vinegar so it requires some tasting ans adjusting.

A pinch of clove adds a depth of flavor to this cabbage and a squeeze of fresh lemon juice at the end brightens and freshens everything up!

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Yield: 6-8 servings

Author: Amy (Savory Moments)

German Sweet and Sour Red Cabbage

Ingredients

1 medium head red cabbage, cored and shredded
1 large apple, cored and shredded or grated
1/2 cup water
1/4 to 1/3 cup granulated sugar
1/2 to 3/4 cup apple cider vinegar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground clove
juice of 1/2 a lemon (about 1 tablespoon)

Instructions

Combine all ingredients except lemon juice in a large pot. I recommend starting with 1/4 cup of sugar and 1/2 cup of vinegar.
Stir the pot well and taste the liquid. Then adjust those two to get the right amount for you.
Cover the pot and bring to a boil. Cook, stirring occasionally, until the cabbage is tender, but still has a little bite, about 25-30 minutes.
Stir in the lemon juice. Remove the cabbage using tongs (so that it's not overly we and juicy in the bowl) and transfer to a large serving bowl, leaving most of the liquid in the cooking pot.