Even though this dish is delicious anytime, it shines gloriously on a fall/winter dinner table. Cooler temperatures outside beg for fatty dishes with complementary sour sides … or the other way around. Red cabbage and apples are very good friends. Add to the freshness of fall apples with cabbage, some pungent onion, bright vinegar, and sweet honey, and what else do you need?

German Red Cabbage and Apples

Because I am feeding diners who love onion flavor, but not the texture, I grate about 1/8 cup fresh white onion, juices and all. If making this dish only for myself, I would just thinly slice about 1/2 of one small onion. Either method works.

Seed and slice one small granny smith (or any green apple you like) apple, very thin.

Slice cabbage very thin.

In a pot, saute onion in oil or butter for about 5 minutes or until they soften. Add cabbage, then apples. Pour honey and vinegar over cabbage and apples. If desired, add just a pinch of ground cloves, and salt and pepper to taste.

Cover the pot and allow cabbage to braise for about 30 minutes, or until tender. Stir occasionally. When cabbage is as tender as you like, taste and adjust seasonings as desired. If you like a little more acidity, particularly if you will be eating this with a very fatty food, add more vinegar.

I like a little extra vinegar. 🙂