I love red cabbage. Seriously. It is such a humble ingredient but it is absolutely chock full of nutrients and there is just so much you can do with it. And while I make red cabbage in a variety of ways, this sweet and sour German recipe is my favorite.
Eating German Cabbage in Ireland
I first had this style of cabbage in Ireland of all places at a savory pie shop in Galway called The Pie Maker (If you’re ever in Galway you should not skip this place). I ordered a chicken, leek and mushroom pie (my personal favorite) and the owner/chef had just made up a huge batch of red cabbage and asked if we wanted some. Um, of course we did. And it was. so. good. Slightly sweet and tangy, it fabulously complimented the heartiness of the pie and was just so darn delicious. I knew immediately that it was something I had to recreate at home but to be honest it took me several tries to get just the right amount of contrast between sweet and sour and heat.
What to pair it with?
This cabbage makes a fabulous fall side dish that goes fantastic with pork, squash, chicken and all your hearty autumnal dishes. It’s also a great side dish for feeding a holiday crowd or you can make a big batch to eat throughout the week. No matter how you serve it, it’s sure to become a family favorite.
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