Ingredients
Equipment
Method
- Chop the red onion into small dice.
- Melt the butter over medium heat in a large pot with a lid, such as an enameled Dutch oven.
- Add the diced onion and cook for several minutes, stirring, until translucent.
- Quarter the red cabbage and shred it into thin strips. Add the shredded cabbage to the pot with the onions.
- Continue to sauté the cabbage and onions together for about 5 minutes, stirring occasionally.
- Grate the apples and add them to the pot. Add the apple cider vinegar, water, salt, grated nutmeg, a pinch of ground cloves, black pepper, and raisins. Stir to combine.
- Cover the pot and gently simmer over low heat for about 1 hour.
- Remove the lid and continue cooking, stirring occasionally, until the cabbage is soft and most of the liquid has evaporated.
- Stir in the lemon juice and adjust the seasonings to taste before serving.
Nutrition
Notes
This dish can be made a day ahead and reheated; the flavors will deepen as it sits. Store leftovers airtight in the refrigerator for up to four days and gently reheat before serving. Any apple variety works well; use tart apples for more tang or sweet apples for extra sweetness. The raisins are optional, and you can adjust the sweet-sour balance with a bit more vinegar, lemon juice, or even a little sugar or honey to taste. Serve alongside roast pork, sausages, schnitzel, or roasted chicken for a traditional German meal. This dish does not freeze well as the cabbage becomes mushy when thawed.