Recipe by: Julie Knox

Source: November 2011 by Tipi Produce

Serves: 8 – 12

This side dish pairs nicely with roasted pork or turkey. While it is an American recipe, its reminds me of German cooking. Today I substituted a regular green cabbage, so the photo is missing the beautiful color that comes from red cabbage.


  • 2 Tbsp butter (or canola oil)
  • 1 medium onion, finely chopped
  • 2 medium apples, cored and cut into bite-size pieces
  • 1 red cabbage (~1 kg), cored, quartered, and thinly sliced
  • 1 pinch ground cloves
  • 1 bay leaf
  • 2 Tbsp sugar
  • 1/3 cup red wine vinegar
  • ½ cup water or broth
  • Salt and pepper to taste


  • Heat oil (or butter) in large pot or casserole with lid.
  • Add onion and apples, stir, and cook over medium heat for 5 mins until onion softens.
  • Stir in cabbage, ground cloves, bay leaf, sugar, vinegar, and water.
  • Bring to a boil, reduce to a simmer, cover, and cook until cabbage is tender 20 to 25 mins. Add a little water if it is sticking.
  • Remove bay leaf, season to taste with salt and pepper. Add another Tbsp or two of vinegar, if needed.
  • Note: this dish can be made the day before and gently reheated.

Download PDF here: American Red Cabbage and Apples Julie Knox