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This deliciously tangy sauteed red cabbage is simple to prepare and makes the perfect winter accompaniment to pork schnitzel and roast pork.  It can be made a day ahead and gently reheated whilst your pork crackling is crisping in the oven.



1 onion

1 Tbsp olive oil

1/2 red cabbage

2-3 apples (optional)

1/3 cup white vinegar

3 Tbsp sugar (brown or white)

Salt and pepper to taste

Serves 4-6


  1. Peel and slice onions, place in large pot along with olive oil and cook on low heat until translucent and beginning to brown.

  2. Remove the outer tough leaves from the cabbage and shred.

  3. Add cabbage to onions and saute until wilted.

  4. Grate apples (if using) and add to cabbage and onions.

  5. Add vinegar, sugar, salt and pepper to taste.

  6. Reduce heat and cook for a further 10 mins.  Keep warm until ready to serve.


[Recipe by Franciska - adapted over the years from the recipes used by my Anyuci and Apuci.]