The red cabbage is a sort of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple.

If you like the sweet-tart flavor you’ll enjoy this recipe.

This is a Black Forest Restaurant original Recipe. If you like to use this recipe commercially or distribute it, please contact us for our permission.

  • 1 medium head red cabbage, cored and sliced (around 1 kg)
  • 90 g sugar
  • 30 g Salt
  • 80 ml vinegar (Winfried recommends cider vinegar)
  • 150 g white onions
  • 2 green apples peeled and sliced
  • some red wine
  • 2 tablespoons of cornstarch
  • 100 g lard
  1. Toss cabbage, apples and onion in a large bowl. Add water, vinegar, sugar, red wine and salt.
  2. Let it rest for about 3 to 4 hours
  3. Sauté the cabbage with the lard. Reduce heat; cover and simmer for 30 to 45 minutes.
  4. Combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.