Tasty Red Cabbage – A Traditional German Recipe

I know that not everyone loves red cabbage – I really do, but it may be one of those genetically inherited tastes.  Here is our favorite recipe, which goes well with pork roast or beef roast, especially a “Sauerbraten” – mashed potatoes or dumplings are also great with it.


  • 1 medium head of red cabbage (about 2 – 3 lbs), finely shredded, hard center core removed
  • 1 medium onion, finely cubes
  • about 1/4 cup of butter
  • 1 glass red wine (we like to use fruit wines for this one, like blackberry or blueberry)
  • 1 tablespoon balsamic vinegar (or regular vinegar)
  • 5 tablespoons of blackberry or current jam
  • salt and pepper to taste
  • optional: a dash of cloves

Sauté the onions in the butter, until translucent, add the shredded cabbage and stir well.  Add all other ingredients, mixing well.  Bring to a boil and then reduce heat to let cabbage simmer for at least 2 hours.  This vegetable is great warmed up – I think it tastes even better if reheated 🙂