Wednesday, January 20, 2010

Bavarian Red Cabbage (Sauerkraut)

Time for some vegetable side dishes to be used with meals later this week.   This is a variation of a classic subtle sauerkraut  recipe accompaniment to pork dishes. Butter or margarine and some soy sauce was substituted for the traditional bacon grease. It can also be chilled and served as a cold side dish.

It's cheap and easy.  Everything can be tossed in the crock in the morning and left to cook on low all day.  It can also be started in the afternoon and left to cook for a few hours on high.

Winner, Loser, or Meh 

These were very good.  I just really wanted traditional pork sausages to go with it.  I am saving this batch for tomorrow's dinner. Uncle Meat & Potatoes liked this and wants some Polish Sausage to put it on. I may be off to Trader Joes in the morning to find some mock pork sausage.  Any readers who want to chime in with some great tried and true mock pork sausage recommendations will be greatly appreciated.


I used a 2 1/2 - 3 quart crock for this and it was packed to the brim.

  • 1 small head red cabbage, cored and sliced into strips
  • 1 medium yellow onion, peeled, diced
  • 1 cup very hot water
  • 2 tsps salt
  • 1/2 tsp soy sauce
  • 3 Tbls butter or margarine
  • 1 1 /2 Tbls sugar
  • 1 cup white vinegar
Add all ingredients to the crock. Stir. Cover and cook on high for 3-4 hours or low for 6-8 hours. Serve.


  1. Sounds and looks very tasty, but it's definitely NOT Bavarian ;-)
    Greetz from Bavaria

  2. I made this today and I loved it!

  3. Thanks for sharing this recipe! I added some caraway seeds to it to make it more like I remember my mom's. It was very good!