"Size doesn't matter. Its being able to repeat the motion successfully" Thank you Chef John

This is from 8 years ago but I cooked this today and it was awesome. Chef John pls do not quit KZfaq you are the man

We love red cabbage here in Germany and yours looks to die for. WE have it with a lovely Sunday roast and potato dumplings. My Grandmother always said: "Red cabbage needs 7 things: Butter, bacon (to brown the cabbage in), salt, pepper, sugar (you have to get it right at the beginning), an onion-clove-bayleaf bomb and sliced apples (cabbage is ready when you can't see the apples anymore)."

I made this over the weekend and it was a hit. I added Granny Smith apples, merlot, red wine vinegar and sugar and it was to die for. Served with brauts and Chef John's German potato salad. By the end of the meal, everyone had a German accent!

Here in Germany, all together - the red cabbage, apple, onion, bayleaf, sugar, vinegar and fat - then medium heat until cook

I ate at a Korean restaurant the other day and was curious about their red cabbage side dish...so I came to youtube. Immediately after I clicked your video, I recognized your voice from last year when I watched your How To Cook a Thanksgiving Turkey! Thanks for all of the help and for your spirit-lifting voice.

Hello Chef John, here in Germany it's mostly a winter dish and we add a good amount apple slices to adjust sourness and sweetness at the same time. Also nutmeg, bayleafs and clove to make the taste richer. But now I like to try your version.

Must say, had no idea this dish was so easy to prepare. Thank you, John. Your site is my favorite in all the cooking sites.

I'm getting hungry for rouladen, potato pancakes, and that cabbage. And I'm not even German! Anyone else?

Hey chef john, when i make this in Sweden, i always use ground allspice (myrtle pepper, pimenta) which goes really well with this! also Christmas spices like cloves would work :) just wanted to give a little suggestion, yours look amazing!

You did this vid ten years ago. I made it last night. It turned out great! When it was cooked to my liking I finished it off with a little bit of balsamic glaze and some butter. Delish!! Thanks

Ive been watching you for months and I have to say. I love your voice. Its soo charming.

I have never had red cabbage but I do know that the sweet sour thing works well with cabbage. When I cook corned silverside I always cook cabbage with it because the brown sugar and vinegar makes the cabbage taste fantastic. Another way is stuffed cabbage rolls where the rice releases sugars and I put lemon juice in with the chicken stock and the cabbage tastes sensational - I had friend who used to live on this dish!

I could eat all of that! Sauerkraut is another thing I never can get enough of. It's a go-to, middle-of-the-night, refrigerator-raiding dish.

I know this is an older video but what a game changer! I've always done plain boiled cabbage but I followed your instructions and as I'm veggie and she's vegan, we put fake bacon in and the whole thing came out stunning! Thank you very much

i like to grate an apple and add it to the cabbage and I use apple juice to sweeten it instead of sugar. but whatever floats your boat :) Red cabbage, spätzle and glazed chestnuts are why i love fall so much! greetings from Switzerland

Where I'm from (Poland) we used to do it differently. I always fry cabbage for a while so it develops a bit of additional flavour on the edges. Then add some water, few cloves (not the garlic, but actual cloves), dried prunes chopped to little pieces and sherry vinegar or just plain red vinegar (balsamic works good as well) and some sugar as well. Then I adjust the heat to low, medium low and cook stirring occasionally for at least one hour. Adding salt in the end. Before serving I add a piece of butter to add additional flavour and shine. And one super important thing. I do a huge batch and I keep leftovers in the fridge and heat up a portion every day. It develops more flavour after at least one day in the fridge and reheating.

Great recipe, for something I could (now can, with this recipe) eat all the time. Eight years later these videos are still helpful.

Traditional dish to be eaten with pork rib roast at Christmas in Norway. There is also a version with ordinary cabbage.

I stayed in France for six months and was served this at a restaurant. I thought "What! Cabbage is the vegetable?" Oh my, I had not had red cabbage for like 25 years, it was delicious. Thanks Chef John for guidance on making it.

One of my favorite dishes my Mother and Grandmother brought with them from Holland many years ago. Thank you for this recipe!

I just finished making this, and am eating some of it as I type -- YUMMY! I've always loved braised red cabbage, but I didn't want the ready-made kind because of the high fructose corn syrup (not afraid of it; just don't like it's gummy, super-sweetness). I used an extra tablespoon each of butter and sugar, and 2 extra tablespoons of the vinegar. I did use the caraway seeds; I can taste them, but it is subtle, and not overpowering. I think I'll be making this regularly. By the way, it IS magenta! Thanks for the great recipe, Chef John!

I always add 1 sliced apple with peel on and about 7-8 cloves. I don't let liquid cook away and thicken with a little cornstarch mixed with water. My family is just crazy about it.

I would love to see a video of Chef John asking his friends to pick the caraway seeds out of their rye bread lol

my absolute favourite way to cook red cabbage is to stew it with apple cider vinegar, butter and onions until soft. So So delicious!

👍love this guy, his recipes are absolutely delicious and easy❤

this looks delicious, I love red cabbage. My family recipe usually involves a few apples and an onion in the butter first.

Made this last Christmas and crumbled a little goat cheese on it. It was great. Family is asking for it again this year along with the Bourbon Glazed Carrots. Guess it's another Food Wishes Christmas.

I start with a few strips of diced bacon cooked crisp, then add the cabbage and ingredients to the bacon and fat in the pan and then fry. Also, it's so good I use a half of a large head of cabbage for two people. 🍴

Thanks! You are the best.

I'm so happy you made this vid! I looked forever on KZfaq for a recipe like this but none of them compare! I can't wait to have this with homemade perogies and smokies!

Thanks for this video! I saw I had some red cabbage in my fridge and knew I had to do something with it before it goes bad. This is how I'm going to prepare it tonight.

I have enjoyed this with apple slices cooked in also, very this. adds a good taste/texture.

The addition of caraway was an inspired touch. I have only recently been acquainted with the aforementioned spice, but much like with tarragon paired with citrus fruits, the inclusion of caraway was a very wise addition to the sweet and well seasoned cabbage. Thank you for the thoughtful addition to my personal culinary repertoire.

very traditional here in austria: I add a little bit of apple sometimes I also add a little bit of blackcurrant juice. In the winter also with chestnuts (prepared beforehand), it goes really well with deer etc.

Braised red cabbage is always I must for christmas in my family.

Made this over the weekend to accompany crispy belly pork. Just perfect thank you. Regarding colour we decided it was best described as Deep Purple when cooked and served.

This is very interesting. Usually I have to buy red cabbages in a jar. Now I know how to prepare fresh raw red cabbage. Thank you for this video.

Love braised red cabbage, appreciate this recipe.

Awesome, have made this multiple times and it's a fantastic side dish

LOVE your channel! We make this as a side dish for christmas, but it takes a little more time :) First we marinate it in red wine and vinegar for at least 24 hours, then boil it in more wine with prunes and fruit/berry syrups for a couple of hours. But thats for special occations when we have a couple of days to make it :)

I just made it! The bacon makes it!!! Delicious w the bacon (and onions). I HIGHLY recommend this dish!!!!🌸

One of my husband's favourites now! Thanks!

I love the way you humoristically explain how to cook 👩‍🍳 🎉❤

My mom use to add a bit of diced green apples. Yummy. Thank you for reminding me of this simple dish.

I've had this at the Hofbrauhaus in Newport Kentucky. It comes with the schmankerlplatte. (Oh, I'm hungry now.) I love everyone's suggestions on how to cook this. I will definitely try it.

In Poland we are serving red cabbage with pork made as "zrazy" or with roasted duck and with many kinds of "kluski" (dumplings without filling) - I love "pyzy" the most! yummy!! gonna do it on sunday! cheers from Poland chef John! my family loves you!

Some sliced apples in the mix is nice!

How simple and colorful. Looks great John, thanks again for uploading this! I love side videos :D

We use this at the restaurant I work at, it's so delicious.

I made this tonight and all LOVED IT!!! Thanks! Love your channel :)

Thinking about the old Crayola box, it seems it might be the red-violet color? There was, also, a violet-red, which leaned more to the purple side. Lovely color.

Very entertaining to watch...and I love the simplicity! Thank you! :-)

I Make a similar red cabbage side. I add home made peal on apple sauce, apple cider vinegar and red current jelly or jam. This makes a nice side. I often freeze this side for a few years for that slow ferment. SO GOOD.

I just made this. Thank you so much for such a delicious dinner.

Thank you for this. I make this every Christmas (Danish tradition). I love it.

My mother always made this with bacon/pancetta and chopped apple (granny smith I think)

Looks so good!

That sounds so good.

Red, yellow, orange, green, blue, purple, and brown. That's seven colors so which did he not know. Love the video

"if you wanna dump some bacon, you know i'm down with that!" awesome chef john!

i never make any of these recipes, but without fail when I see a new vid from you chef, i always always watch! :)

Just a few seconds in and I'm hooked. Like my grandma made....so here's a challenge for you: German Russian Cossack style borsht if that's even a word lol. Thank you for your work . , from fit to finished editing is beautiful: )

Thanks so much! You said you could maybe add some honey. It gave me an idea to use some of my unfinished homemade mead. I think that increased its deliciousness. Also adding some sliced pears was nice.

I like that color. It's just uniquely beautiful

it's hot pink magenta purple. thank you chef john! you've inspired me to try cooking cabbage.

I have a similar recipe which includes diced apple, onion and redcurrant jelly, beautiful!

Blood red, looks delicious. I cant wait to make it!!!

looks yummy. thanks chef john, love you

Uprated. This is on our menu for the evening meal tonight here in France. I've found that almost everyone will eat at least a little of this.

made this tonight, first time i have had braised red cabbage and WOW.

YES! AS REQUESTED! Thank you so much for showing this, it looked so good in your mongolian pork chop video.

"hey Flanders can I pick the caraway seeds off your rye bread?"

It's like you KNEW i just got into red cabbage. Literally i asked my mom to buy some for me for my apt fridge and I saut'ed it and it was soo gooooood. and i was hoping that you'd have some recipes and HERE IT IS. its like you read my mind @_@ THANK YOU. i will be trying this....right now XD

This is a traditional dish for Christmas in Denmark. It goes great with the pork and potatoes we also serve.

I like the pancetta idea. Great recipe!

Chef John I love your food!

Can add apples, apple juice or cider to sweeten, not sugar

thanks for making this video :) i love learning about new ways of cooking vegetables, since they can be so boring!

Made this with dinner tonight. Wow it was a hit!

Real maple syrup or brown sugar are nice instead of white sugar.

this cabbage has such a beautiful color

I really like the way you talk, it's so jolly

My German Grossemutti used to add a touch of cinnamon and allspice to her red cabbage and I use a splash of kosher red wine but I m definitely trying it your way, too.

I think adding the caraway seeds is a Polish thing....I'm half Polish and 25% German and grew up getting hit from both sides of the family with all kinds of Cabbage. I haven't gone through your whole blog, but I would love to see some beet recipes if you have any....Assuming you use them, of course.

Excellent simple recipe, thank you!

In germany we have something called "Apfelrotkohl": Red cabbage braised with a little bit of sugar, and most importantly small apple pieces, one or two bay leafs, some cloves, nutmeg and cinnamon. It's super delicious and a typical side dish during winter with some good ol' Knödel and goose, pork roast etc.

MMMM Just delicious, I love red cabbage, this is a typical dish that is served on christmas in Sweden

That core was my treat when I was a kid. I liked cabbage raw, not cooked. The cabbage color? Burgundy.

Chef John är grym! Går själv kockskola och det är bästa valet jag gjort i mitt liv!

i love this as a side dish with any pork meats! Have not made this recipe.. but mine is very similar.. except there is more butter in mine at the end!! .. the sweet and sour is more enhanced too / all seasoning amounts increased, as we like it very flavourful.. sans the seeds .. caraway is not a fave at all ! i love the colour of this dish with many meals in the fall and winter months .. thanks for this reminder.. must make!.. BEST..CHERYL🇨🇦🇨🇦🇨🇦

You are the best!!! Thank you.

I like that you don't peel off the 'dry' outer leaves. Fact is, they rehydrate during cooking. But I would wash the outside of the cabbage first...

It's really delicious

Wow what a random side dish recipe! Love it! Never really had cooked cabbage. Who knew it was so pretty? Lol

My grandma made this for Christmas every year, but she used bacon grease. The memories make me smile.

It’s burgundy, I’ll make this recipe for Christmas Eve. Thanks and Merry Christmas 🎄

i cooked this up today - it took a long time to get tender, and it stunk up the house for hours! i used apple cider vinegar (braggs) since i had no wine/red vinegar. tastes pretty good. lovely color.

If you serve this with meat loaf and mashed potatoes you will be eating like Ralphie and his family in a Christmas Story. Just don't shoot your eye out.

I find red cabbage somehow peasant food, but also chic. I love it. As Chef John has shown, it is very easy to prepare.