Go Back
+ servings
selbst gemachter Rotkohl in einer weißen Schüssel

Granny´s best red cabbage

Gericht sides, vegetables
Land & Region german
Vorbereitungszeit 15 Minuten
Zubereitungszeit 15 Minuten
Arbeitszeit 30 Minuten
Portionen 16
Kalorien 85kcal
Autor Marsha


  • 1 head of red cabbage - around 2kg
  • 16 cloves
  • 2 bay leaves - only one if they are very big
  • 1 cup white balsamic vinegar
  • 3-4 small apples minced or alternatively on small glass of apple sauce/puree - around 400g
  • 2 cups of water
  • salt and pepper to taste
  • sugar to taste


  • clean the red cabbage and cut it in small stripes - works perfectly in a food processor
  • fill the cloves and the bay leaves in a spices/tea strainer or something similar and put with the other ingredients in a pressure cooker (works also in a normal pot, but please plan around an hour of cooking time and be careful that there´s always enough liquid in the pot)
  • Set the heat to high and cook for 10 minutes, then put the cooker under cold water to release the steam.
  • Remove the spices/tea strainer and add salt, pepper and sugar to taste.
  • Tip:
  • Since this recipe produces a large amount of red cabbage a good way to keep it is to fill it up in glasses with a screw cap. Fill the red cabbage with a simmer into the glass and then add enough liquid so the surface is covered. Lasts at least two years - but usually it will be eaten long before that :-)


Serving: 1g | Kalorien: 85kcal | Kohlenhydrate: 17g | Protein: 2g | Ballaststoffe: 3g | Zucker: 9g