German Red Cabbage

German Red Cabbage is a colorful addition to your vegetable favorites.  This recipe is my mother-in-laws recipe for German red cabbage.  I hope your family loves it as much as mine.  This recipe is also great during the holiday time because you can make it up ahead of time and just reheat it when you are ready to use it.

German Red Cabbage:
Serves:  12

1 medium head of red cabbage, shredded
1 medium sweet onion, shredded
2 apples, peeled, cored and shredded
2 cups water
1 tablespoon canola oil
2 teaspoons salt
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 cup grape jelly

In a food mixer with the shredder attachment, shred the red cabbage, sweet onion and peeled apple.  In a large saute pan, heat the canola oil on high then saute the onion, cabbage and apple mixture for 3 minutes.  Add the 2 cups of water, sugar, salt and vinegar to the cabbage mixture and cook uncovered on high for 5 minutes.  Cover and allow to cook on low for 1 hour. Stir the cabbage several times through out the hour.  When the cabbage is finished stir in the grape jelly until it dissolves.  Serve cabbage hot or store in an air tight container in the refrigerator until ready to use.  Can be made up to 3 days ahead.

Cutting the Red Cabbage

Shredded Red Cabbage

Saute the Shredded Red Cabbage, Onion and Apple