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Baked Sweet-Sour Red Cabbage – German Recipe

Baked Sweet-Sour Red Cabbage is one of my favorite side dishes to prepare to utilize the oven while cooking a roast, or roasting a whole chicken since it takes 1.5 hours of baking to complete this recipe.

Simple to prepare, yet so tasty.  This recipe yields a medium-size casserole of red cabbage.

Baked Sweet-Sour Red Cabbage – German Recipe

Baked Sweet-Sour Red Cabbage – German Recipe


  • 2 lbs. red cabbage (1 medium head), shredded
  • 2 strips of bacon
  • 1 Tlbs. butter
  • 1 medium onion, chopped
  • 2 tart apples (Granny Smith), peeled, cored and shredded or chopped
  • 1 cup dry wine (white or red)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tlbs. brown sugar
  • 1 Tlbs. white or apple cider vinegar (or more to your taste)


  1. Discard couple of the outer leaves from the cabbage head.
  2. Core the cabbage, cut into 4 sections, and shred it thinly.
  3. Place the shredded cabbage in a large bowl, and blanch it for 2 minutes by pouring boiling water over it.
  4. Drain it on a colander.
  5. Heat up a frying pan and cook the bacon until crisp.
  6. Remove bacon from the pan, chop it up, and set aside.
  7. Add butter to bacon drippings and saute the chopped onion, until translucent.
  8. Add shredded apples and saute for a minute.
  9. Add salt, pepper, wine and brown sugar. Bring to boil, then turn off the heat.
  10. Place the blanched cabbage in a medium size casserole pan.
  11. Pour the onion/apple mixture over the cabbage.
  12. Sprinkle bacon pieces over cabbage, and mix it all gently to incorporate.
  13. Preheat oven to 350 degrees F. Cover the casserole with aluminum foil and bake for 1.5 hours.
  14. Remove from the oven, sprinkle vinegar over the cabbage and toss it gently to incorporate evenly throughout (the vinegar will add a little zest to the cabbage and refresh its color)
  15. Serve hot.


Leftover cabbage casserole may be stored in the fridge up to a week.





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