Using a frozen deep-dish pie crust, bacon pieces, cream, and two kinds of cheese, this quick and simple quiche can be made in no time. Everyone loves this brunch dish that I’ve made a lot of.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
Ingredients
- ¾ cup water
- 1 small head red cabbage, finely shredded
- 3 apples – peeled, cored and chopped
- 1 cup distilled white vinegar
- ¼ cup packed brown sugar
- 2 tablespoons butter, divided
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Instructions
- Place water in a large saucepan over high heat. Stir in cabbage, apples, vinegar, brown sugar, 1 tablespoon butter, cinnamon, allspice, and cloves. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until cabbage is tender, about 45 minutes.
- Stir in remaining 1 tablespoon butter before serving.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 56 mg |
| Sugars | 20 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
So simple! This was my first year with a garden plot and I’ve ended up with a TON of red cabbage. This is a great way to use them up. A great cold or hot side dish for any meal of the day. I added a half of a cup of raisins to add a different texture…I think I’ve had the dish with them in it before. A PA Dutch favorite!
I followed this recipe pretty closely except used only one apple bc that’s all I had on hand. Really tasty side dish! I thought the cloves might have ruined it because it smelled very strong while cooking but end flavor was smooth. This was on high simmer for the full 45 min. I thought it could have used more time and would have had to add more liquid but we were hungry so just ate it. Served with field roast vegetarian bratwurst and beer for a good German fix!
This was too sweet for me, and had too many apples.
Delicious. Thank you very much for sharing.
We thought it was too sour. Probably try a similar recipe next time with less vinegar and maybe some apple juice added to it.
Delicious and easy.
I added about 1/2C of onions ~ MMmmmmm!
Excellent red cabbage recipe. Followed the recipe, but cut it in half. Will definitely be making this again. Excellent with pork and lamb
I would have never thought to pair apples and cabbage until now. Never having eaten this before, I invited friends over that has had it. This recipe was so easy to follow, and they said the taste was spot on. I LOVED it!
I started with four bacon slices chopped and 1/2 cup of sweet onion chopped and fried them until bacon was crisp and onions softened ( about 2 or 3 minutes) and then followed the recipe. I did use Apple cider vinegar and only 1/2 of what was called for. I also doubled the brown sugar. I used apple juice for 1/2 of the water to cook the cabbage. The basic recipe is good and my changes were an attempt to duplicate the flavor of my German Mom’s red cabbage. Came out very close but I suspect the difference was in the cabbage itself. The cabbage she used was a variety with more loosely formed leaves and this one had a tightly formed head and was difficult to slice.
Delish…….made mine with apples and red onions. This time, I added some Asian sesame marinate to it at the end. Goes great with pork, salmon……added some on top of my turkey burger. ??
8.26.18 I’ve made a number of red cabbage recipes on this site, and this is a very good one! It’s pretty mellow with the white vinegar, and I just might try cider vinegar next time just for a bit more tang, but still, it had a good balance of tart-sweet. This one’s a “no-brainer” with pork, and that’s how it was served today.
Loved it!
Delicious! This is so simple to make and tastes so great. I love vinegar, which is why I was looking for a traditional German Red cabbage dish, and this certainly didn’t disappoint. I will make again and again!
Very tasty. I did make a few changes: I sautéed one small onion with the butter before adding the other ingredients. I also used 1/2 cup apple cider vinegar instead of white vinegar, and I added about 1/2 cup golden raisins that I wanted to use up. Everything else was per the recipe.
Delicious, I didn’t have cloves or allspice, so I used just the cinnamon and some nutmeg, diced up some leftover ham and threw it in for a great light dinner. I should note, I used a huge head of cabbage, but used other ingredients in the amounts written in the recipe. Recommended, we are adding it to the regular rotation at my house.
Simple to put together and SO delicious. The only change I made was to use apple cider vinegar instead of white. Tart, sweet, and savory. A perfect accompaniment to our German themed meal with spaetzele and sausages.
I made this to accompany bratwurst w/onions & peppers and sweet potatoes. It was delicious-as good as red cabbage we had in Germany and Austria! I used apple cider vinegar – next time, I’ll cut the vinegar in half and either use some apple cider or juice, or up the sugar a little to balance the sweet and tart. Thanks for the hints! This is a delicious and simple recipe and I’ll definitely make it again.
Made it exactly as per recipe. We enjoyed it very much. Easy to make, and was good reheated.
I have used this recipe for our church’s Oktoberfest for several years. I have gotten so many compliments on it – I’ve been told numerous times it’s the best they’ve had – but the one think I’ve heard from Germans is – it’s very authentic. That and it smells like autism when it’s cooking! Expand great to serve 80 as well.
I grew up in a German house hold and Rotkohl was one of my favorite dishes. This was not good.