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Home » Plant-Based Recipes » Side Dishes » German Red Cabbage & Apples

German Red Cabbage & Apples

By Randi Tisdall · Published: Mar 22, 2017 · Updated: May 9, 2022 11 Comments This post may contain affiliate links.

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In my pre-vegan days, and when I first got married, I loved learning how to cook traditional German cuisine.

Having Germanic roots on both sides of our family, it only made sense to dive deep into the starchy, meaty recipes that (I felt) were part of the makeup of my soul.

We loved it so much, that for our first anniversary back in the 00’s, my husband and I made the trip out to Helen, Georgia, for their annual Oktoberfest. We stayed in a replica of a quaint German Inn, and over the course of the weekend we mingled with old people in braids and lederhosen, drank plenty of beer, and even did the chicken dance.

But regardless of how much fun I had that weekend, my whole outlook on food changed dramatically a couple years later when I went vegetarian, and shortly thereafter, vegan.

Enjoy a healthy serving of this gorgeous red cabbage and apples, complete with Balvarian influence, for a delicious vegan German experience. #vegangermanfood #vegangermanrecipes #vegangermanslaw #vegangermanredcabbage #bohemianvegankitchen

I realized that no matter how much I loved German food, I just couldn’t shake what I had learned about the treatment of animals, and therefor, was willing to say “auf wiedersehen” to the cuisine for good.

However, as I dove further into the world of plant-based eating, I found that many of the dishes I had once loved could still be made vegan. I dug out my old cookbook and over the years, have transformed many of my favorite dishes into vegan-friendly dinners that we still enjoy today.

Because while my stance on food ethics may have changed, my lust for German *vegan* food has not.

german vegan cabbage

This dish is usually served fully cooked, but for this revamp, I decided to give it a healthy twist by leaving the cabbage and apples raw. What you get is a slaw that is crisp and warm, married with the flavors of your favorite Bavarian feast.

The result is a terrific dish that can accompany any lunch or dinner. I hope you enjoy it as much as I have:)

“Guten Tag!”

caption

Allergy-Info & Substitutions

  • This raw sauerkraut is 100% vegan, meaning it is meat-free, dairy-free, and egg-free. It is also naturally gluten-free and nightshade-free.
  • Make it low-histamine friendly by nixing the vinegar and nutmeg. And don’t worry, the onions, garlic, and maple syrup will still deliver flavor.
  • Mix it up with a variety of apples or add some green cabbage for a contrast of color.
  • For another simple side dish, check out my 5 minute kale salad by clicking here.

german vegan cabbage

 

Vegan German Red Cabbage & Apples

Randi Tisdall
Enjoy a healthy serving of this gorgeous red cabbage and apples, complete with Balvarian influence, for a delicious vegan German experience.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Servings 6

Ingredients
 

  • 3 ½ cups shredded red cabbage
  • 1 cup apple peeled and diced (I used "red delicious" variety)
  • ½ cup red onion diced
  • 5 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • ¼ cup apple cider vinegar
  • Dash of nutmeg
  • Himalayan pink salt and pepper to taste

Instructions
 

  • In a medium mixing bowl, mix together the red cabbage and apple. Set aside.
  • In a small saucepan, saute red onion and garlic with olive oil for 2-5 minutes on medium heat, until soft. Stir in maple syrup, and heat for 3-5 minutes, stirring occasionally and letting the onions and syrup "caramelize" a bit. Pour in apple cider vinegar and add nutmeg. Bring to a low boil and cook for an additional 2 minutes.
  • Remove from heat and pour over red cabbage/apple mixture. Toss to coat. Season with pink salt and pepper, if desired. Serve.
Tried this recipe? Tell me about it + share!Comment and let me know how it was! Then follow BVK on Pinterest @bohemianvegankitchen
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Enjoy a healthy serving of this gorgeous red cabbage and apples, complete with Balvarian influence, for a delicious vegan German experience. #vegangermanfood #vegangermanrecipes #vegangermanslaw #vegangermanredcabbage #bohemianvegankitchen

Thank you for taking the time to invest in your health and happiness!

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About Randi Tisdall

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

Reader Interactions

Comments

  1. McLean

    May 05, 2020 at 10:19 am

    This sounds delicious! Does it freeze well?

    Reply
    • Randi Tisdall

      May 06, 2020 at 9:41 am

      Hey there! I have never frozen this before because the cabbage is meant to be eaten raw. However, if you don’t mind cooking it I’m sure you could freeze it. Hope this helps!

      Reply
  2. Amber Harrop

    April 04, 2017 at 4:31 pm

    The colour is amazing and it sounds great too eat too 🙂

    Reply
    • Randi Tisdall

      April 11, 2017 at 11:56 am

      Thank you Amber!

      Reply
  3. Leanna

    March 31, 2017 at 7:04 pm

    Hubs has German somewhere in his family, so for him all thing German are better. He is going to love this recipe. Of course I am pinning it to my salad board.

    Have a great week Randi.

    Reply
    • Randi Tisdall

      April 03, 2017 at 5:19 pm

      Thank you Leanna! I hope he enjoys it!!

      Reply
  4. kimmythevegan

    March 27, 2017 at 8:07 pm

    Aw I loved hearing your back story about German food. Minus the food poisoning of course 🙁 Glad it didn’t deter you from sauerkraut completely. I actually really love sauerkraut but have never thought to make it myself, that’s pretty cool! And yours is so pretty!
    Thank you so much for sharing at Healthy Vegan Fridays! I’m pinning & sharing =)

    Reply
    • Randi Tisdall

      March 28, 2017 at 5:54 pm

      Thanks hun! Traditional kraut is really simple- all you need is green cabbage and kosher salt:) I love this recipe because it’s delicious, plus beautiful to look at lol. I appreciate the pin!

      Reply

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