German red cabbage is one of my husband’s favorite foods. When we lived on the East Coast there were lots of German restaurants. Well, at least one in each town we lived in anyway (we moved a few times there). When we went to German restaurants we always ate this dish, and we haven’t had it in a long time. Since we grew our own red cabbage this year I couldn’t wait to make my version of German Red Cabbage—without cane sugar.
Optional: Cook 1/2 pound of chopped bacon in a large pan.
Add coconut oil and 1 chopped red cabbage (outer leaves removed and chopped) to the pan. Saute over low heat for about 25 minutes, stirring frequently. Add 1/2 cup of apple juice or cider, cover and continue cooking over low heat for about 20 minutes
When the desired tenderness is reached add:
1/8 tsp sea salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground nutmeg
1/8 ground cloves
3 tbsp coconut sugar
2 tbsp balsamic vinegar