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Sweet and Sour German Red Cabbage – A Classic Side Dish 🥬
With just 4 ingredients and 30 minutes, this sweet and sour German red cabbage is the perfect balance of tangy and sweet. Sautéed with butter and finished with sugar and balsamic vinegar, it’s a versatile dish that pairs beautifully with pork, sausages, or roasted meats.
What's Special About This Recipe?
This recipe is a nod to traditional German and Austrian flavors, inspired by classic family dishes. The simplicity of red cabbage sautéed with butter, sugar, and balsamic vinegar creates a flavorful side dish that's quick to prepare yet packed with richness. Add apples, onions, or chestnuts for a festive holiday twist!
How To Cut Red Cabbage
- Slice the cabbage in half through the core.
- Cut one half into quarters, saving the other for later.
- Thinly slice each quarter from top to bottom, including the core if desired for extra texture. This technique ensures even cooking and a tender finish.
What to Serve With Sweet and Sour Red Cabbage
- Sausages or pork chops for a hearty meal.
- German classics like schnitzel or pork burgers.
- Roast chicken, duck, or beef for a more elegant pairing. Its sweet and tangy profile complements any protein!
Storing and Reheating Leftovers
- Fridge
- Store leftovers in an airtight container for up to 5 days.
- Reheat
- Warm gently in the microwave or on the stovetop over low heat.
- Avoid Freezing
- The texture doesn't hold up well after freezing, so it’s best enjoyed fresh or from the fridge.
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A Holiday Upgrade
- Chopped apples for a touch of natural sweetness.
- Sautéed onions for extra depth of flavor.
- Roasted chestnuts for a nutty, buttery finish. This turns a simple side dish into a holiday favorite!
Why You'll Love This Recipe
- Quick & Easy
- Only 30 minutes from start to finish.
- Minimal Ingredients
- Just 4 pantry staples.
- Versatile
- Works with casual weeknight meals or holiday feasts.
- Flavorful
- Sweet, tangy, and buttery – a crowd-pleasing side dish.
Frequently Asked Questions
- → Why slice cabbage thin?
Thin slices cook more evenly and tender while maintaining texture.
- → Can I use different vinegar?
Yes, apple cider or red wine vinegar work well too.
- → Why does cooking time vary?
Older cabbage may take longer to become tender than fresh.
- → Can I make this ahead?
Yes, flavors improve with time. Reheat gently before serving.
- → Is this dish served hot or cold?
Traditionally served hot, but also good at room temperature.