Enhancing a jar of ready-made German red cabbage to taste more like homemade is standard practice with my immediate family. It’s not to say that we don’t also have a recipe for making this braised German staple from scratch, but it’s just sometimes you don’t want the extra work of slicing up a whole cabbage head. This is going to be similar to my Bavarian style sauerkraut recipe, if you’re already familiar with it. If you’re not and you click on the link, you get to see how far my food photography has come!
This side dish is just referred to as Blaukraut (blue cabbage), Rotkraut or Rotkohl (both meaning red cabbage) in German, depending on your location. And yes, Germans have two words for”cabbage”. Until recently, I thought the difference in colour part of the moniker (blue versus red) had to do with purple vegetation sometimes being labeled as red or blue. Heck, we’re doing that in English with red cabbage because, come on, it’s clearly purple. I also thought it just had something to do with regional differences with German dialects. Turns out it’s the latter plus an added scientific reason behind the red or blue. It comes down to the PH in the soil. The more acidic the soil, the more red the cabbage will be and vice versa with more alkaline soils and it turning more blue in colour. Obviously, this means that Southern Germany, Austria and Switzerland have more alkaline soil than Northern Germany because there we call it Blaukraut!
Oh, this also goes for cooking. If you’re cooking red cabbage from scratch, you need to add acid to keep it from turning too blue. I don’t mean purple blue. I mean blue blue. Hence why red cabbage leaves are wonderful for dying Easter eggs a beautiful shade of blue.
Hey there food lovers! Got a jar of red cabbage and apples chillin’ in your pantry and you’re scratchin’ your head wonderin’ what the heck to do with it? Well, lemme tell ya, you’ve stumbled upon a goldmine of flavor! This sweet and tangy mix is way more than just a side dish—it’s a game-changer for your meals. At our lil’ kitchen hub, we’re all about turnin’ the ordinary into somethin’ spectacular, and today, I’m spillin’ all the beans on how to make this jar the star of your table. From quick bites to hearty dinners, let’s dive into a world of tasty possibilities with this underrated gem.
Why Red Cabbage and Apples Are Your New Besties
Before we get cookin’, let’s chat about why this combo is so darn awesome. Red cabbage and apples, usually stewed together with a bit of vinegar or sugar, bring a perfect balance of sweet and sour to the party. It’s already prepped in the jar, so you ain’t gotta spend hours choppin’ or simmerin’. Whether you’re a busy bee or just wanna impress without the stress, this stuff is a shortcut to deliciousness. Plus, it’s got color, crunch, and a vibe that can jazz up just about anything. Ready to unlock its potential? Let’s start with the easy-peasy stuff!
Quick Wins: Straight from the Jar to Your Plate
Sometimes, you just don’t got the time to mess around in the kitchen, and that’s okay! Here’s how you can use that jar of red cabbage and apples with zero fuss:
- As a Simple Side: Pop open the jar, drain any extra liquid, and serve it cold or at room temp alongside your main dish. It’s a fab contrast to rich, savory foods like roast chicken or grilled sausages. Takes literally two seconds!
- Sandwich or Wrap Booster: Scoop some into a sandwich or wrap for a burst of tangy sweetness. It pairs killer with pulled pork, grilled cheese, or even a veggie wrap with hummus. Crunch city, baby!
- Cheese Board Buddy: Lay out some crackers, a nice sharp cheddar, and a dollop of this mix on your next snack board. The sweet-sour kick cuts through the richness of the cheese like a dream.
These ideas are perfect for when you’re in a rush but still wanna eat somethin’ with pizzazz. But if you’ve got a bit more time, oh boy, we’re just gettin’ started!
Salad Game Strong: Fresh and Vibrant Ideas
One of the best ways to use this jarred goodness is in salads and slaws. It adds color, texture, and a flavor punch that’ll make your greens anything but boring. Here’s a couple of my fave ways to toss it in:
- Power-Packed Salad: Grab some mixed greens, throw in grilled chicken or tofu for protein, crumble a bit of goat cheese on top, and add a handful of toasted walnuts. Then, spoon in some red cabbage and apples for that sweet tang. Drizzle with balsamic vinaigrette, and boom—you’ve got a salad that’s a meal in itself. The mix ties all the flavors together like magic.
- Fall-Inspired Slaw: Ditch the usual coleslaw cabbage and use this jarred stuff instead. Mix with shredded carrots, a sprinkle of toasted pecans, and whip up a dressing with Dijon mustard and a touch of mayo. If you’re feelin’ wild, a tiny bit of horseradish gives it a sneaky kick. This slaw screams autumn and works great as a side for BBQs or burgers.
These ain’t just salads—they’re showstoppers Play around with what ya got in the fridge; maybe toss in some dried cranberries or swap walnuts for almonds. Make it your own!
Main Course Magic: Add Depth to Your Dinner
Now, let’s get serious Red cabbage and apples ain’t just a sidekick; it can steal the spotlight in your main dishes Its sweet and sour notes play so well with meats and veggie options alike. Check out these hearty ideas
- Pork Perfection: If you’re cookin’ up pork tenderloin or chops, braise ‘em with a generous scoop of this mix. Add a splash of apple cider vinegar and a pinch of brown sugar to the pan. As it cooks, the cabbage gets all tender and soaks up the meaty juices, makin’ a sauce that’s outta this world. Serve with mashed taters for pure comfort.
- Sausage Skillet Supper: Grab some bratwurst or kielbasa, slice ‘em up, and sauté with the red cabbage and apple mix. Toss in diced onions and bell peppers for extra flavor and color. This one-pan wonder is quick, fillin’, and perfect over a bed of creamy polenta or just on its own. Total crowd-pleaser!
- Veggie Strudel Stuffing: For my vegetarian pals, mix this jarred stuff with sautéed mushrooms, caramelized onions, and some crumbled feta. Use it as a filling for a flaky strudel or even puff pastry. Bake till golden, and you’ve got a dish that’s fancy enough for guests but easy enough for a weeknight.
These dishes show how this jar can turn a basic meal into somethin’ memorable. It’s all about that balance—sweet, sour, and savory dancin’ together.
Soups and Stews: Warm Up with a Twist
When the weather’s chilly, nothin’ beats a bowl of somethin’ warm and hearty. A spoonful of red cabbage and apples can take your soups and stews from “meh” to “whoa” with its unexpected depth. Here’s how I like to do it:
- Classic Cabbage Soup: Make a pot of traditional cabbage soup with potatoes, carrots, and maybe some smoked sausage if you’re into that. Stir in a bit of this jarred mix towards the end of cookin’. The apple sweetness mellows out the savory broth, makin’ it feel extra cozy.
- Harvest-Time Stew: Cook up a stew with butternut squash, sweet potatoes, and chickpeas for a veggie-packed meal. Add some red cabbage and apples to bring a touch of acidity and sweetness that balances the richness of the other ingredients. It’s like fall in a bowl, y’all.
These ain’t your grandma’s recipes (well, maybe they are, but with a twist!). They’re perfect for batch cookin’—make a big pot and enjoy leftovers all week.
Snack Attack: Relish and More
Wanna get a lil’ creative for snack time or as a sidekick to your mains? Whip up a quick relish with that jar! Here’s a super simple idea I’ve been lovin’:
- Sweet-Tangy Relish: Mix the red cabbage and apple combo with some chopped walnuts, a handful of dried cranberries, and a drizzle of maple syrup or honey. Stir it up, and you’ve got a relish that’s perfect with roasted meats, grilled fish, or even just spread on a cracker. It’s a lil’ sweet, a lil’ crunchy, and a whole lotta yum.
This takes like five minutes to throw together and adds a gourmet touch to whatever you’re eatin’. Keep a batch in the fridge for whenever you need a quick flavor boost.
Flavor Hacks: Balancin’ the Sweetness
Sometimes, jarred red cabbage and apples can be a tad too sweet for some folks’ taste. No worries—I’ve gotcha covered with some tricks to tone it down:
- Add Some Acid: A splash of apple cider vinegar or a squeeze of lemon juice can cut through the sugariness and bring out the tangy side. Start small and taste as you go.
- Savory Vibes: Mix in savory ingredients like sautéed onions, a bit of garlic, or even crumbled bacon if that’s your jam. These add depth and balance out the sweetness real nice.
- Spice It Up: Toss in warm spices like cinnamon, cloves, or a pinch of nutmeg. They complement the apples without makin’ it feel like dessert. A dash of caraway seeds can also add a cool, unique twist.
Experiment a bit till you find your sweet spot (pun intended!). It’s all about makin’ it work for your palate.
Pairing Like a Pro: What Goes Best with It?
Wonderin’ what to serve alongside this mix? Here’s a quick cheat sheet of pairings that’ll make your meal sing:
| Food Type | Best Pairings | Why It Works |
|---|---|---|
| Meats | Pork, sausages, roast chicken | Sweet-sour cuts through richness |
| Veggie Proteins | Tofu, tempeh, lentils | Adds flavor to milder bases |
| Starches | Mashed potatoes, polenta, rice | Soaks up the juices and balances textures |
| Cheeses | Goat cheese, feta, sharp cheddar | Tangy mix contrasts creamy, bold flavors |
These combos are tried and true in my kitchen. Mix and match based on what you’ve got handy!
Health Perks: It’s Good for Ya Too!
Not only is this stuff tasty, but it’s got some solid health benefits to boot. Red cabbage is loaded with vitamins, minerals, and antioxidants that keep your body happy. Apples bring fiber and extra nutrients to the table. Just a heads-up, though—some store-bought jars might have added sugar, so if you’re watchin’ that, check the label or make your own batch at home. It’s a win-win for flavor and feelin’ good.
Storage Smarts: Keepin’ It Fresh
Got leftovers from that jar? Here’s how to store ‘em right:
- Fridge Life: Once you crack open the jar, transfer any unused portion to an airtight container. Pop it in the fridge, and it should stay good for about 5-7 days. Give it a sniff before usin’—if it smells off, toss it.
- Freezin’ Option: You can freeze it, but heads up, the texture might get a bit softer after thawin’. It’s fine for cooked dishes like stews, but not the best for raw salads. Use within a couple months for best results.
Keepin’ it stored proper means you’ve always got some on hand for a quick meal fix.
DIY Vibes: Make Your Own Jarred Mix
If you’re feelin’ crafty, why not whip up your own version of red cabbage and apples? It ain’t hard, I promise! Grab some red cabbage, shred it up, and dice a couple apples (tart ones like Granny Smith are my go-to for balance). Sauté ‘em with a bit of onion, a splash of vinegar, a spoonful of sugar, and your fave spices till it’s tender. Store in the fridge for a few days or can it for longer keepin’. You’ll feel like a kitchen wizard, and you can tweak the flavors just how you like ‘em.
Wrappin’ It Up: Endless Possibilities Await
So, there ya have it—tons of ways to make that jar of red cabbage and apples shine in your kitchen! Whether you’re keepin’ it simple with a side dish, jazzin’ up a salad, or creatin’ a hearty main, this sweet-tangy mix is your ticket to meals that pop. We love how versatile it is at our lil’ food corner, and I’m bettin’ you’ll find even more ways to use it once you start playin’ around. Got a weird combo that worked for you? Drop a comment—I’m all ears for new ideas! Keep cookin’, keep creatin’, and let’s make every bite count. Cheers to flavor adventures!
Easy Braised Red Cabbage
Ingredients:
- 1 24 oz (680g) jar of ready-made Red Cabbage with Apple
- 1/2 tart or semi tart Apple (like Granny Smith)
- 3 tablespoons of Red Wine Vinegar
- 1 tablespoon of Lingonberry or Red Currant Jam
- 1 tablespoon of Bacon Fat
- 1 Bay Leaf
- 3 Juniper Berries (optional)
The only jar of ready-made red cabbage I can reliably find in my area is Hengstenberg’s Red Cabbage with Apple, so that is what I use. However, there are various brand out there. If your red cabbage jar is without apple, just add the whole apple instead of just a half.
You can substitute red wine for red wine vinegar if you want it to be sweeter in taste.
Any type of red jelly or jam works for this recipe. Lingonberry, which is the same as German Preiselbeeren, and red currants are the flavours most likely to be used in Germany. Black currant jelly would also work exceptionally well and may be easier to find if your local grocery store carries Hero Fruit Spreads.
If you don’t want to use bacon fat, olive oil or vegetable shortening works as well. The bacon fat just adds a little extra flavour!
Here’s a look at the items you might not already have in your pantry – Juniper Berries, a jar of Red Cabbage with Apple and Lingonberry Jam. While the juniper berries are part of the recipe, it also work without it. I don’t like to advocate buying a potentially expensive spice if you’re only going to use it once or twice, unless you really want to do so!
Slice up the apple really thin. This is the only slicing we’ll do!
Add a spoonful of bacon fat to a large or medium large pot. It basically equates to a tablespoon. Melt the fat on medium heat.
Sauté the the sliced apples in the bacon fat until they’re soft and are lightly browned.
Add the cabbage from the jar and stir together with the apple. Sauté for 5 mins.
If you have problems opening the jar of red cabbage, you wouldn’t be the only one. I’ve had problems with every jar I’ve tried and have read online that other folks experience the same thing. I just gently whack the sides of the metal lid with the heavy end of the knife a few times and this easily breaks the lid’s death grip on the glass.
Now we add the water. I fill the now empty jar of red cabbage a third of the way full, close the lid and swish it around to get all leftover bits of cabbage. Pour over the cabbage and give it all a good stir.
Next we add the extra flavours!
Three tablespoons of red wine vinegar.
One tablespoon of lingonberry jam.
One bay leaf and three juniper berries.
Reduce the heat to low, cover the pot and let it simmer for 30 minutes.
There we go! An easy and quick way to get some German red cabbage.
Braised red cabbage is most often served in Germany with roast pork, duck, goose or game, as well as Sauerbraten, which is a beef dish. Personally, we’re loving it with pan fried bratwurst and Bechtle’s Bavarian-style spaetzle because it’s far less work than roasting up a piece of meat when I want some red cabbage. It might not be traditional, it’s so good together!
I’m so glad that I married an American that adores any style of kraut. It makes things much easier for me. He’s so happy that we’ve been eating red cabbage for most of the week.
und Alles Liebe, Diony
I did a little name dropping in this post but I feel like I should tell you that there’s no compensation for that. I’m just telling you what I use and where to get it!
Braised Red Cabbage with Apples
FAQ
What to do with red cabbage and apple?
How long does red cabbage in a jar last in the fridge?
Pickled red cabbage will last in a tightly sealed jar for about two weeks in the refrigerator.
Is jarred red cabbage good for you?
Yes, jarred red cabbage is good for you because it’s packed with nutrients and antioxidants like anthocyanins and vitamins C and K, which support the immune system, heart health, and gut function. While jarred versions may not offer the same probiotic benefits as fermented cabbage, they still provide valuable vitamins, minerals, fiber, and anti-inflammatory compounds, making it a healthy addition to your diet.
Can I freeze red cabbage and apple?
Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month.
What can I do with red cabbage & apples?
A: Red cabbage and apples can be grated and added to salads, slaws, and sandwiches for a fresh and crunchy texture. They can also be roasted, sautéed, or braised for a more intense flavor profile. Watch this awesome video to spice up your cooking!
Can you eat red cabbage & apples?
A: Yes, red cabbage and apples complement savory dishes such as pork, poultry, and sausages. Their sweet and tangy flavors cut through rich and fatty meats, creating a balanced and satisfying meal. Q: Can red cabbage and apples be used in smoothies?
Is there a jar of ready-made red cabbage?
The only jar of ready-made red cabbage I can reliably find in my area is Hengstenberg’s Red Cabbage with Apple, so that is what I use. However, there are various brand out there. If your red cabbage jar is without apple, just add the whole apple instead of just a half.
What to eat with cabbage & apples?
Sauté thinly sliced cabbage and apples in a hot pan with your choice of protein such as chicken, tofu, or shrimp. Add in some soy sauce, ginger, and a touch of sweetness for a satisfying meal that’s ready in minutes. For a fun twist on a classic sandwich, consider making a red cabbage and apple grilled cheese.
What side dishes go well with red cabbage and apples?
It’s a match made in heaven. Without further ado, we present to you – the seven best side dishes that would go great with red cabbage and apples: Spinach and artichoke dip is not only rich in flavor, but it’s also incredibly cheesy. This makes it the perfect addition to any table for all of your party guests to dig into.
How do you cook red cabbage in a jar?
Melt bacon fat in a large pot over medium heat and saute the apple slices until soft and lightly browned. Add jar of red cabbage and saute for 5 minutes. Fill empty red cabbage jar 1/3 full with water and pour over cooking cabbage. Add red wine vinegar, lingonberry jam, bay leaf and juniper berries. Stir well.