German Red Cabbage

 1 onion, chopped

1 apple, chopped

small red cabbage, chopped

1/4 cup apple cider vinegar

3 Tbsp red current jelly

1/2 cup red wine or red wine vinegar

1 bay leaf

2 cloves garlic 

In a skillet saute onion and apple together.  Add red cabbage and saute.  Add the rest of the ingredients and let simmer for 30 minutes.  Serve with potato dumpling and goulash.

Recipe: Farmers Country Kitchen

Slaw Salad

1/4 - 1/2 head red cabbage, shredded

1/4- 1/2 head green cabbage, shredded

1/2  red onion, sliced

1 red apple, julienned sliced

1 large carrot, shredded

1/2 cup golden raisins

Marinade Sauce

1/2- 1 cup mayonnaise

1/2 cup yogurt

1 Tbsp honey

salt and pepper

1 Tbsp mustard

lemon juice, to taste

1-2 Tbsp apple cider vinegar

Put ingredients in a large bowl.  Mix well.  Mix up the marinade in another bowl and pour over the cabbage.  Mix well. Serve.

Recipe:  Ana's Recipes

Fattoush Salad

 2 whole-wheat pita breads, split and torn into 1 inch pieces

1/4 cup lemon juice

3 Tbsp extra virgin olive oil

1/2 tsp Kosher salt

1/2 tsp ground pepper

3 cups thinly sliced red cabbage

3 cups chopped romaine lettuce

1 cup grape or cherry tomatoes, halved

2 Persian cucumbers, sliced

2 scallions, thinly sliced

1 cup chopped fresh parsley

1.  Preheat oven to 375 degree.

2.  Arrange pita pieces in a single layer on a large rimmed baking sheet.  Bake, stirring once, until crispy, 10-15 minutes.  Let cool to rooom temperature, about 5 minutes.

3.  Meanwhile, whisk lemon juice, oil, salt and pepper in a very large bowl.  Add cabbage, lettuce, tomatoes, cucumbers, scallions and parsley and toss.  Add the pita chips and toss until combined.

Serves 8

Red Cabbage Salad

 2 1/2 cups shredded red cabbage

1 (10 oz) can mandarin oranges, drained

1 green oion, choppepd

1/4 cup sweetened dried cranberries

1/4 cup pine nuts

1/3 cup canola oil

1/4 cup vinegar

1 Tbsp white sugar

2 pinches salt

1.  Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.

2.  Toss pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes.  Remove immediately to  bowl and let cool.

3.  Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.

4.  Stir toasted pine nuts into salad and pour dressing over the top.  Toss again to coat salad with dressing.

Sweet and Sour German Red Cabbage

 1/2 large red cabbage, sliced 1/4 -inch thick

2 Tbsp butter

2 Tbsp sugar

1/4 cup balsamic vinegar

Kosher salt

Freshly ground black pepper

1.  Saute the cabbage:  Melt the butter in a large pot over medium heat.  Add the thinly sliced red cabbage and toss to coat with the butter.  Saute until slightly wilted, about 5 minutes.

2.  Add seasonings and simmer:  Sprinkle sugar over the cabbage and toss to coat evenly.  Add the balsamic vinegar to the pot.  Bring to a simmer, then reduce the heat to medium low.

Cover and simmer until the cabbage is completely tender, stirring often, about 30 minutes total.  Season to taste with salt and pepper.

German Red Cabbage

3 tbsp unsalted butter
1 tbsp sugar
1 onion, finely chopped
1 large apple, peeled, cored and diced
2 lb red cabbage, cored and thinly sliced
1/2 cup vegetable broth
4 tbsp apple cider vinegar
salt and pepper, to taste


1.  Melt butter in a large pan.  Add sugar and stir until it has a light caramel color, about 5 minutes.  Add onion and apple; cook and stir until the onions start to soften, about 5 minutes.  Add cabbage and cook until heated through, about 5 minutes.

2.  Stir in broth, apple cider vinegar, and salt.  Cover and simmer until flavors are well combined, about 30 minutes.  Season with salt and pepper.