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  • Preeti Shridhar

German Red Cabbage

To be honest, I had  never cooked red  cabbage before today. Have always used it in salads. Due to the pandemic I don't go out to buy vegetables, simply make do with whatever the vendor delivers at home.

This time he delivered half a head of red cabbage instead of a whole. I didn't want to use it in the salad. In fact I wanted to return it but then hubby said , we don't want to have it raw. Cook it. Let's see how it cones out.

That's when I decided to make it this way.

I have used red wine vinegar but you can also use either apple cider or balsamic.

It's nice sweet and tangy . I realized I need bread with this. Certainly can't be had with roti . So made Manakeesh. It tasted even better once it got baked on Manakeesh.

The red cabbage weight mentioned is after chopping.

Remove outer leaves and the core.

Them slice finely. Although it's not made very spicy but I feel we can customise it to suit our palette. I would definitely try it next time with some grated ginger and whole red chili.


Red Cabbage 350 gms

Apple 1

Red Onion 1 medium

Olive Oil 2 tbsp

Red Wine Vinegar 1/4 cup

Brown Sugar 2 tbsp

Salt 1 tsp or to taste.

Pepper Powder  to taste


  1. Wash, remove outer layers, remove the core and then slice the cabbage thinly.

  2. Similarly slice the apple and onion also.

  3. Heat oil in a sauce pan ,saute onion  and apple till onions turn soft.

  4. Now add vinegar, brown sugar, salt .

  5. Mix well.

  6. Tip in cabbage.

  7. Give it a good mix.

  8. Cover and let it simmer for 30-45 minutes, till cabbage turns tender and soft.

  9. Remove from heat.

  10. Add pepper powder.

  11. It's ready to be served.


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