• 3 slices bacon, diced
  • 1 medium onion, chopped
  • 1 medium head red cabbage, sliced very thin
  • 3 medium apples, cored, pared and diced
  • 1 T lemon juice
  • 1 T brown sugar
  • 3 T vinegar
  • 1/3 c red wine
  • 1 t caraway seed
  • 2 t cornstarch


In Dutch oven or deep skillet, fry bacon until crisp. Remove with slotted spoon and drain on paper; reserve for later use. In bacon fat, fry onion until translucent. Meanwhile, soak cabbage in water 15 minutes. Transfer cabbage and water that clings to it to pan with onions. Sprinkle apples with lemon juice and add to pan. Add brown sugar, two tablespoons of the vinegar, wine and caraway seeds. Mix well and simmer, tightly covered, about 45 minutes or until slightly thickened and tender, stirring occasionally. Dissolve cornstarch in remaining vinegar and add to cabbage, stirring until thick.

Makes six to eight servings

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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
German Red Cabbage