Baked Red Cabbage with Apples
Submitted by nghilotti
German-style baked red cabbage layered with tart Granny Smith apples, seedless grapes, and onion, braised in red wine until tender and sweet. A hearty vegetable side dish that fills your kitchen with warmth.
YIELD
4 servingsPREP
10 minCOOK
READY
This old-world German baked red cabbage brings together sweet and tart in every forkful.
Thinly shredded red cabbage gets layered with sliced Granny Smith apples, seedless grapes, and chopped onion, then bathed in red wine and slow-baked until everything melts into a gorgeous, ruby-colored casserole.
It’s the kind of homey side dish that pairs beautifully with roast pork, bratwurst, or a simple grilled chicken breast.
Kitchen Tips
- Add a splash of vinegar to the cooking water to keep the cabbage a vibrant red instead of turning blue-purple.
- Use a sharp, tart apple like Granny Smith so it holds its shape and balances the natural sweetness of the grapes.
- Let the casserole rest for 5 minutes after baking so the flavors settle and the liquid thickens slightly.
Ingredients
Directions
Pare and slice apples.
Shred cabbage, cook covered in small amount of boiling salted water for 8 to 10 minutes.
Add small amount of vinegar to preserve color.
Drain, reserving 1 cup liquid.
Place layer of cabbaage in butttered baking dish .
Combine grapes, apples, onion, sugar and salt.
Arrange in alternate layers with cabbage, making top layer cabbage.
Add cabbage liquid and wine.
Dot with butter.
Cover and bake at 375℉ (190℃). for 1 hour.
Shake over top, mix lightly with fork and bake 15 minutes longer.
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