German Sweet-And-Sour Red Cabbage

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Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

With potato pancakes and apple sauce, here's the fit companion for the Old Munich sauerbraten.


  • 4 slices bacon, chopped
  • 1 medium-sized head red cabbage, chopped fine
  • 2 medium onions, chopped fine
  • 2 medium green apples, cored and chopped fine
  • 1 cup water
  • ¼ cup cider vinegar (must be cider), more if necessary
  • ¼ cup brown sugar, more if necessary
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper


Presoak a clay pot, top and bottom, in water for 15 minutes.

In a large frying pan, fry the chopped bacon until crisp, then remove from the pan, drain on a paper towel, and set aside.

Saute the cabbage in the bacon fat for 5 to 6 minutes, or until slightly limp, then place in the presoaked pot. Add the chopped onions and apples.

Combine the water, cider vinegar, brown sugar, salt, and pepper, and mix in with the contents of the pot.

Cover the pot and place it in a cold oven.

Set the oven temperature at 480 degrees.

Cook for 30 minutes.

When done, mix in the fried bacon, taste for the correct "sweet and sour" quality. If necessary add more brown sugar if too sour, or more vinegar if too sweet.

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