I just made this for supper. It takes me back to my Oma and Opa's house.
Oddly enough, my husband made sesame chicken (a Chinese dish) and they seemed to go very well together in the same dinner.

Hey, I've been making this dish for many years now as a holiday tradition for thanksgiving dinner. It goes perfectly with turkey. The only difference is that the original recipe that I use also calls for a clove of garlic, shallots, and a dash of salt and pepper. It puts it slightly more on the savory side i guess.

I didn't know it was Austrian as I got it from the Philadelphia magazine where it claimed that it was a traditional dish eaten by our nation's forefathers.

Oh, and we add some finely chopped apples (a tart variety) and finely chopped white onion as well.

This reminds me of a dish someone made recently at an Adria event I went to (medieval reenactment) I love it but then I love cabbage. Simple but deliscious.

This is very similiar to the Danish style sweet and sour cabbage that I make, except that I use apple cider vinegar instead of balsamic. I'll have to give this variation a try next time!

My Oma used to double the quantity (and yes,with grated apple)and part of it baked as a strudel.

Oh my gosh, this was delicous. I had a head of red cabbage hanging around and this came up as the recipe of the day with perfect timing :) I didn't get around to making this until last night, though. I ended up having to cook it for about 45 minutes for all of the vinegar to reduce down. The dish is such a lovely color, it really complements the rest of the food on the plate :) So flavorful for something so simple!

For generations my German background family has been making something similar. But, instead of sugar, brown sugar is used and instead of balsamic vinegar, apple cider vinegar is used. Also, no oil is used. The recipe is as follows:
Head of red cabbage -shredded
1/2 cup brown sugar - packed
1/2 cup cider vinegar
1 cup water
Few dashes clove powder
salt & pepper to taste
1 cup diced apples (optional)
In a pot, bring water, sugar, vinegar, and spice to a boil. Add shredded cabbage. Bring back to a boil, then reduce heat and cook at low simmer until cabbage is tender and juice has reduced and thickened slightly. If you are opting to use the apples add them in towards the end of the cooking so that they are tender but don't fall apart. This goes great with my grandmother's wonderful Saurbratten (made with beef or venison), Roast Pork Loin with onion gravy, or her incredible Jagereintopf (Hunter Stew). Enjoy!

When I lived in Illinois my parents used to take me too a restaurant where they served Roast Pork,Sweet Cabbage but it wasnt red and it had Caraway Seed in it and the pork as well. Then they would top off the dinner with something called a Kolashki(I certainly hope I didnt dismember the spelling of that dessert).

Would anyone know where that recipe could be found it was absolutely wonderful I have never tasted anything like it since we left. And the last time I visited it was out of business. HELP. If anyone has any suggestions?

You might try looking at our kolache recipe filled with poppy seeds. You can use other fillings too. ~Elise

My Mom use to make red cabbage all the time but I never knew how she made it. I just made this recipe and it was out of this world. I never heard of using balsamic vinegar before. My Mom always used regular red or white. But the balsamic vinegar really gave it the flavor. Thanks so much. I really enjoyed it.

I made this last night, and as I was cooking, it tasted a little bit bland, so I added some red pepper flakes, ginger, and a little curry powder. I served this with curried yellow split peas over buckwheat soba noodles and fresh cilantro. It was an absolutely amazing combination of sweet, spicy & savory. So I suppose I used this recipe only as a base, but it was a good one regardless.

So delicious. Thank you for the recipe. I added a bit of wondra flour as mine was a bit liquidy and this seemed to work very well. Very delicious with pork chops.

This is the best recipe I've tried:
1/4 cup butter,4 apples (granny or Mcntosh or mixed)1/2 red onion,sliced,1 head red cabbage,shredded,one cup grenadine,8 cloves,1/3 cup brown sugar,2 bay leaves, 1/4 cup vinegar, 1/4 cup butter,juice from 1/2 lemon. Melt butter in Dutch oven, add onion,apples,cabbage
cloves,sugar,grenadine,simmer,covered 1 hour. Then add vinegar,butter,and lemon juice.
My family loves it when I fix this with a typical German menue.
Keep up the good work

I had pork roast, steamed potatoes with leeks in white sauce and sweet 'n sour red cabbage. Fabulous!

My mother used to make this but I did'nt have the recipe and this worked great! I added a little corn starch and marmelade and made it a little like Harvard Beets. My fave!

Thanks for the great recipe!
Love to the world,
Dana

My German mother used to make this but she would first char brown cut up hot dogs in the butter before adding the cabbage and also add a couple of sliced up apples, brown sugar instead of white and apple cider vinegar instead of balsamic.

How do you go about canning the sweet and sour cabbage after it is made? I have a garden full of purple cabbage.

Great question. I suspect you need to pressure can these, but don't really know. ~Elise

I have had a head of cabbage in the fridge and I was trying to find something to do with it. I love that this recipe includes ingredients already in the kitchen and am going to try it today.

My husband and I are vegetarians so maybe we'll try it with veggie hot dogs.