How to Make German Cabbage with Onions

Whether you think you love hot cabbage or not, you have to try it the German way. It's simple, quick and delicious, and makes a great side dish, especially in the colder months with meat and potatoes. Read on to learn how to make German cabbage with onions.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Half of a small head green, Savoy or Napa cabbage
• Half of a small head purple cabbage
• (or simply use one of the above types)
• One onion
• 2 tbsp. apple cider vinegar
• 1 tbsp. olive oil
• 1/4 cup chicken, beef or vegetable stock (optional)
• Sprinkle of whole cloves (optional)
• Salt and freshly ground pepper to taste
• Colander
• Large frying pan or Dutch oven or pot with lid
• Paper towel or dish towel

1. Slice green and/or purple cabbage into thin slices. Rinse in colander or sieve. Place on paper towel or dish towel to dry.
2. Heat oil on medium heat and sautee onions, stirring, for 10 minutes or until tender.
3. Add sliced cabbage. Mix. Let cook for five minutes, stirring occasionally.
4. Add apple cider vinegar, as well as cloves or stock if using. Give a final stir.
5. Cover and turn heat to low or medium low. Let simmer for five more minutes.
6. Garnish with salt and freshly ground pepper. Serve this pungent and nutritious dish with meats, potatoes or rice.

Tips & Warnings

• For extra greens or to use leftovers, add some sliced kale or chard after you add the cabbage.