If you need a gorgeous and delicious side dish, you will want to whip up this Pennsylvania Red Cabbage recipe. Learn how to cook cabbage by making this easy, 15-minute cook, sweet and tangy cabbage recipe. Great for making ahead of time and storing until needed for dinner or lunch.
Pennsylvania Red Cabbage Recipe
Love the taste of cabbage? Looking for a perfect fall or winter side dish recipe? Need an Oktoberfest recipe? You will want to make this fabulous Pennsylvania red cabbage recipe.
I am always reaching for quick. For example, this Pennsylvania Red Cabbage dish takes about 15 minutes to reach its desired texture, although if you cook it for longer, say 30 minutes, that is fine too!
I know that during the summer is not the only time a quick side is needed. During the holidays and even just during the week when everyone is crazy busy, is a great time for a quick dish. It is hard enough getting dinner on the table, much less making side dishes that feel like a meal all on their own. Add in trying to make the meal healthier and that is a lot to juggle if you are the one in charge of meals, so slap this cabbage side dish on your list and make your life a little easier.
If you love cabbage, or even if you hate cabbage, try this Frizzled Cabbage Recipe. It is truly fantastic!
Putting together an Oktoberfest menu? Be sure to include this Beer and Sauerkraut Cupcakes Recipe for dessert. It may sound weird, but it tastes delicious! This Reuben Crescent Rolls Recipe is the perfect appetizer!
How to Make Pennsylvania Red Cabbage
1. Prep – Heat oil in a Dutch oven or large saucepan.
2. Make the sauce – Add in all the ingredients except the cabbage and apple. Stir well.
3. Finish – Add in the cabbage and apple. Stir to coat. Cook for 15-30 minutes until preferred consistency is reached. Enjoy!
Tips for making this Pennsylvania Red Cabbage recipe:
● For crisp cabbage, cook 15 minutes; for tender cabbage, cook about 30 minutes.
● Storage – Place in an airtight container and store in the fridge. I have not attempted to freeze this recipe. If you make the crispier version, it may stand up ok to freezing. However, if you do the softer version, I’m not so sure how well it would thaw out.
● Reheating – Many people like to eat Pennsylvania Red Cabbage chilled, while others like it warm. If you would like it warmed up, simply use the microwave. However, if you like it chilled, you can eat it straight from the fridge.
● Red cabbage substitute – If you can’t get your hands on red cabbage, you can use other cabbages in its place. Just note that each cabbage has its own flavor, which could cause this recipe to taste different when using substitutes.
● Add more spices – If you would like to try other flavor profiles, add in other spices. For example, you can use an Italian seasoning mix, Mexican, Greek, Cajun, etc.
● Use another fruit – Instead of apples, you can try using another fruit. Fruits such as oranges, pineapple, peaches, etc. would be great choices.
● Use it on sandwiches – This cabbage dish tastes great on sandwiches or wraps. Adds a delicious texture and flavor profile to the sandwich. Makes them unique and almost like a variant of a Reuben.
● Make it spicy – If you want to add a little kick to your Pennsylvania Red Cabbage, you can add diced pickled onions to the mixture. You can leave them whole as well. Crushed red pepper might be a great option as well, although I haven’t tried it this way yet.
● Add it to spruce up a salad – You can add some of this mixture with a tossed salad to add an extra burst of flavor.
Common Questions About Pennsylvania Red Cabbage
What are the Benefits of Eating Red Cabbage?
The main health benefit to red cabbage is the fact that it’s an immune-boosting food. It is high in vitamin C and antioxidants, almost ten times more than green cabbage. It’s high in many more vitamins that just C, and is great for eye, teeth, and bone health. In other words, you’re making a great choice when going for red cabbage. Green cabbage is great as well, but if you want a real boost, go for the red.
Can You Eat Red Cabbage Raw?
Red cabbage can be consumed raw. Red cabbage is definitely better for eating raw than green cabbage and can often be found in salad mixes. It is never in salad mixes in large quantities because it can be an acquired taste when eaten raw.
Who Should Not Eat Cabbage?
Although you should always consult your doctor with questions like these, there are very few instances where cabbage is not a good idea. Right before and after surgery is not a good time for cabbage as it can raise glucose levels making blood pressure a little off. Although this does not happen to everyone, it is a possibility. This also makes it an iffy food for diabetics. If you have an underactive thyroid, it is may not be a good idea to consume cabbage. Cabbage may cause certain types of medication to be broken down more quickly by the liver. So, be sure to talk to your doctor about your concerns about consuming cabbage.
Pennsylvania Red Cabbage Recipe Ingredients:
● 2 TBSP Bacon Drippings (or cooking oil)
● ¼ cup Brown Sugar, packed
● ¼ cup Apple Cider Vinegar
● ¼ cup Water
● 1¼ tsp Salt
● ½ to 1 tsp Caraway Seeds
● Dash Pepper
● 4 cups Red Cabbage, shredded
● 2 cups Apple, unpeeled, but cubed
Pennsylvania Red Cabbage Mise en Place:
Pennsylvania Red Cabbage Recipe Directions:
1. Shred your red cabbage. You can use a food processor, a knife, or a grater.
2. Heat 2 tablespoons bacon drippings or cooking oil in a big saucepan or Dutch oven.
3. Stir in the packed brown sugar, apple cider vinegar, water, salt, caraway seeds, and a dash of pepper.
4. Add shredded red cabbage and cubed unpeeled apple, stirring to coat.
5. Cover and cook over medium-low heat, stirring occasionally.
6. For crisp cabbage, cook 15 minutes; for tender cabbage, cook about 30 minutes.
- 2 TBSP Bacon Drippings
- ¼ cup Brown Sugar, packed
- ¼ cup Apple Cider Vinegar
- ¼ cup Water
- 1¼ tsp Salt
- ½ to 1 tsp Caraway Seeds
- Dash Pepper
- 4 cups Red Cabbage, shredded
- 2 cups Apple, unpeeled, but cubed
- Shred your red cabbage. You can use a food processor, a knife, or a grater.
- Heat two tablespoons of bacon drippings or cooking oil in a big saucepan or Dutch oven.
- Stir in the packed brown sugar, apple cider vinegar, water, salt, caraway seeds, and a dash of pepper.
- Add shredded red cabbage and cubed unpeeled apple, stirring to coat.
- Cover and cook over medium-low heat, stirring occasionally.
- For crisp cabbage, cook 15 minutes; for tender cabbage, cook about 30 minutes.
If you do not have bacon drippings, substitute cooking oil.
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Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 544mgCarbohydrates: 20gFiber: 4gSugar: 15gProtein: 2g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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