How to make it

  • Shred the cabbage into strips about ¼" by 1 or 2 inches. Chop onion; heat oil in medium sized pot; cook onion until soft. Add cabbage, water, and salt; cover and simmer on very low heat about 30-40 minutes until limp but not mushy. [There should be very little water left at this point. If there’s more than a few tablespoons present, drain most of it off, either reserving it for soup or discarding it.] Finish by stirring in vinegar and sugar. Taste test to see if it needs more salt/sugar/vinegar. Sprinkle flour across cabbage while quickly blending to avoid lumping. Turn up heat and cook, stirring, until thickened.

Reviews & Comments 5

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    " It was excellent "
    novellainsect ate it and said...
    Fantastic! This is exactly what I had in mind. The only addition I made was adding one cooking apple. A very good recipe.
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  • rou 10 years ago
    Sunny, I found this website looking ideas on how to finish up half a red cabbage. Thanks for the recipe, it went great with german sausages!
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    " It was excellent "
    zena824 ate it and said...
    Sunny... I had this many times while I was in Germany visiting my son.... Its very popular there too...This brought back good memories for me... Thanks...
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  • sheba 11 years ago
    This recipe is very similar to how my mom made red cabbage. She used to shred a small apple into this dish, probable for sweetness.
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  • chef2 11 years ago
    you as me are a world travler and experince all the foods from each and every country .I like this kind of travel log Much thanks from one world cruiser to another.I will be spenting 4 weeks in Europe from Oct thru middle of Nov I hope to compile many different recipes while I am there
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