Baked Cabbage Wedges

Most people probably don't get too excited over cabbage but my husband and I happen to love it. You can make them on the grill or in the oven. These are loaded with bacon and buttery deliciousness.

Cut one small cabbage into four wedges or if your cabbage is larger cut in six or eight. Remove the outer layers and the core. Place each wedge in a Pyrex baking pan, the size to accommodate the cabbage nicely.

Add 1 Tbsp Worcestershire sauce to about 3/4 cup chicken broth. More or less broth depending on how many you are making. Spoon a few tablespoons of this mixture over the cabbage getting it in all the nooks and crannies.

Add a few pats of butter and thin sliced onion. You could also add a little garlic if you like (I don't).

Add some small diced fried bacon, and season with kosher or sea salt and pepper.

Cover with foil and bake at 400º for 45 minutes to 1 hour, or until cabbage is tender.

Sweet and Sour Red Cabbage

This is another good German recipe. Great served with pork roast and mashed potatoes.

2  lbs  red cabbage
1/2  cup  chopped onion
8  oz  bacon, cut up
2/3  cup  each, vinegar, sugar, water
1  tsp  salt
1  sm  apple, cubed,  OR 1  cup  applesauce

Cut cabbage into small slices. Saute onion and bacon. Add remaining ingredients and simmer until cabbage is tender. This will take about 1 to 1-1/2 hours.

German Style Red Cabbage

This recipe is over 100 years old. It takes a bit to chop the cabbage and cook it down, 

but it is wonderful.


1  red cabbage  (2-3 lbs)  shredded and cored
1/2  cup  water
3  Tbs  butter
1/2  cup  cider vinegar
1/4  cup  brown sugar packed
Salt & pepper to taste
2  apples chopped

Toss the shredded cabbage into a stock pot with butter, apples, water, cider and brown sugar. Cover and cook on medium heat until cabbage is tender, about 1-1/2 to 2 hours, stirring occasionally. Cabbage should have a little juice in it, but if it's swimming in juice add a bit of flour to thicken it.