Red Cabbage with Apples

This sweet-sour sauce is what the Pennsylvania Dutch brought with them from Germany to the United States hundreds of years ago.


  • 1 large onion, cut in half and thinly sliced in long slivers
  • 2 tablespoons vegetable oil
  • 1 red cabbage, shredded
  • 1 medium-size tart apple, peeled and shredded
  • 1 teaspoon caraway seed (optional)
  • 2 tablespoons brown sugar
  • 1/2 cup red wine vinegar
  • 1 cup water
  • Salt, to taste
  • 1 clove minced garlic


  1. Heat the oil. Add onion and cook until soft.
  2. Add cabbage and apple. Stir often for 5 minutes, then stir in caraway seed, brown sugar, red wine vinegar, water, salt and garlic. Bring to a boil; reduce heat and simmer until cabbage is very tender and most of the liquid has evaporated.
  3. Serve hot!