German Braised Red Cabbage -- Quad-Cities Online Recipe Book
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Side Dishes:

German Braised Red Cabbage

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Ingredients

1 teaspoon caraway seed
1 teaspoon salt
1/8 teaspoon ground cloves
2 1/2 cups sugar (or 2 cups Splenda and 1/2 cup sugar)
3 cups white vinegar
3 4 pounds of shredded red cabbage (l large or 2 small heads)

Instructions

Place caraway seed, salt, cloves, sugar and vinegar into a 5-quart dutch oven. Add the cabbage. It will probably overfill the dutch oven but it cooks down a lot. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally. Cook until tender, approximately 3 hours. You may need a little water towards the end of the cooking time.

Gloria Kundert, Moline



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