German Red Cabbage | Lucy's Kitchen

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar provides a similar sweetness.

apple

🥗Healthier: pear

💰Cheaper: canned apples

Canned apples are often less expensive and available year-round.

Quarter the head of red cabbage and remove the core.

Slice the cabbage into thin strips.

Quarter, core, and thinly slice the apples, leaving the peels on.

Cut the Vidalia onion in half and slice it thinly.

Smash a clove of garlic.

Dice the bacon into small pieces and cook in a heavy pot over low heat until crispy, then remove and set aside, leaving the fat in the pot.

Add sugar to the bacon fat in the pot and stir until it starts to dissolve, about 1 minute.

Add the sliced onions to the pot and stir until they become translucent.

Add the smashed garlic to the onions and stir.

Toss in the sliced apples and cook for about 1 minute until they begin to soften.

Add the sliced cabbage to the pot and cover to let it steam for 3-4 minutes.

Stir the cabbage, apples, and onions to ensure they are evenly coated with the bacon fat and sugar glaze.

Add a bay leaf, caraway seeds, and allspice to the pot.

Pour in 1/4 cup of white wine and 1/4 cup of rich broth, then cover and let simmer for about 30 minutes.

Check the cabbage after 10-15 minutes to see how much liquid has been released.

Add the remaining quarter cup of broth and season with salt and pepper.

Finally, add the cooked bacon back into the pot and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens