Recipe: Eastern European Red Cabbage

Serves 6

There’s one thing I know for sure. This recipe is served all over Germany and other eastern European countries. You almost don’t have to look at a menu before ordering it (unless, of course, you’re eating at a Chinese restaurant in Germany). Red cabbage is super simple to make -the hardest part is cutting the cabbage. And that’s not very hard. Unless you don’t have a knife.


1 head red cabbage, cored and sliced thinly (about 3 lbs)
1 small onion, thinly sliced
1 cup water
1/2 cup vinegar
1/4 cup sugar
1 bay leaf


Today is the day you get to take out your anxiety on a small purple cabbage. It’s loads of fun.

First, core and slice it.

Next, add it to a large pot with sliced onions, sugar, vinegar, and a bay leaf.

A little water, salt and pepper balance things out.

Simmer for 1 1/2 hours or until the cabbage is as tender as you’d like, tossing occasionally. I found tongs the best way to “stir” the cabbage.

Now, I have to warn you. That’s what friends do.

I ate half of this recipe for lunch one day. My bladder will never be the same.

Let’s just say … there’s a lot of liquid in cabbage.

Sorry for sharing that, but I thought you should know.

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  1. yum!

  2. And did you know that when you use wine instead of vinegar in this recipe, your cabbage will look purple-blue rather than purple-red.

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