Red Cabbage
There’s something magical about cooking a dish that connects you to your roots. This red cabbage recipe, passed down from my grandma, carries the warmth of her German heritage. It’s a perfect harmony of flavors—savory bacon, the sweet depth of brown sugar, and the zesty tang of apple cider vinegar. Every time I make it, the aroma alone reminds me of her and all the great dishes she would share with the family.
The ingredients are simple. My grandma’s original recipe called just for some “lard.” We have substituted the lard for thick cut bacon, diced. We keep the bacon bits in the dish for a bit of crunch and added salt flavor.
Shred the cabbage into 1/4 cuts. Remove the stem and tough outer leaves.
If you have a cast iron skillet, it works best for this dish. Fry the bacon bits until slightly crisp. This should yield a few tablespoons of fat that serves as a base for the sauce.
Once the fat is rendered, add the brown sugar. Incorporate into the bacon.
Next, add the apple cider vinegar. Pour in carefully as it will sizzle and spatter.
Add the cabbage on top of the sauce. Pour about a cup of water over it all. Stir well, to incorporate. Cover with a tight fitting lid or foil. Let it cook for 60-90 minutes. You may have to add a bit more water if it starts to dry out.
Yummy! After about 90 minutes, the cabbage is soft, the sauce fragrant and the consistency still moist, but not wet.
The Recipe
About 25 years ago I wanted to create this dish, so I called my grandma. She, of course, did not have it written down so I wrote her instructions verbatim. We have loved her phrase, “make a sauce” for all the years since.
This is a great side to add to your Thanksgiving or Christmas table. It also goes well any time of year, when you want the flavors of sweet and sour, perhaps with your favorite German sausage and potato salad.
Red Cabbage
Ingredients
- 1 medium head red cabbage, shredded
- 3 pcs thick cut bacon diced, which should leave about 2 tbsp bacon drippings
- ½ cup brown sugar
- 3 Tbsp Apple Cider vinegar
- 1 cup (or more) water
- Salt and Pepper to taste
Instructions
- In a heavy cast iron skillet fry the bacon until slightly crispy and enough bacon fat has accumulated
- Add the brown sugar, stirring into the bacon
- Slowly add the vinegar, while stirring (the vinegar may sizzle at first). Continue stirring until a slight sauce is made.
- Add the shredded cabbage to the sauce. Stir well, incorporating the sauce into the cabbage.
- Add one cup of boiling water over the top of the cabbage.
- Simmer slowly, watching for the water drying out. Simmer, covered on extra low heat for 60-90 minutes, stirring occasionally.
- Cabbage is done when it is soft yet a bit of liquid remains. Add salt and pepper to desired taste. Serve with your favorite holiday meal. Enjoy!
There’s something timeless about a Caesar salad—crisp, cool lettuce coated in a creamy, tangy dressing and crowned with crunchy croutons.