Mostly Raw Vegan German Red Cabbage & Apples

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. For me though, the most unforgettable, cringing experience was the food poisoning I succumbed to thanks to a bad serving of sauerkraut. That night, I got really personal with the bathroom floor, and still shudder at the thought of pink tile.

Thankfully, that experience wasn’t enough to ruin the whole German food thing for me lol, but my whole outlook on food changed dramatically a couple years later when I went vegetarian, and shortly thereafter, vegan.

german vegan cabbage
My stance on food ethics may have changed over the years, but my lust for German *vegan* food has not.

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 (I’ll be sharing my favorites throughout this year!).

Related: Mostly Raw Red Quinoa & Cabbage Vegan Salad

Despite my experience with Oktoberfest, I still LOVE sauerkraut and “traditional” red cabbage. Fermented foods are some of my favorite side-dishes and are a pinch to make, plus are actually super good for you to boot!

caption
Enjoy a healthy serving of this gorgeous red cabbage and apples, complete with Balvarian influence.

While this dish is usually served fully cooked, 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.

Related: Raw Jalapeño Coleslaw

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

“Guten Tag!”

Vegan German Red Cabbage & Apples

Ingredients:

  • 3 1/2 C shredded red cabbage
  • 1 C apple, peeled and diced (I used “red delicious” variety)
  • 1/2 C red onion, diced
  • 5 cloves garlic, minced
  • 2 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 1/4 C apple cider vinegar
  • Dash of nutmeg
  • Himalayan pink salt and pepper, to taste

Directions:

  1. In a medium mixing bowl, mix together the red cabbage and apple. Set aside.
  2. In a small saucepan, saute red onion and garlic with olive oil for 2-5 minutes on medium heat, until soft.
  3. Stir in maple syrup, and heat for 3-5 minutes, stirring occasionally and letting the onions and syrup “caramelize” a bit.
  4. Pour in apple cider vinegar and add nutmeg. Bring to a low boil and cook for an additional 2 minutes.
  5. Remove from heat and pour over red cabbage/apple mixture. Toss to coat.
  6. Season with pink salt and pepper, if desired. Serve.

 german vegan cabbage

Vegan German Red Cabbage & Apples
Serves 6
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3 1/2 C shredded red cabbage
  2. 1 C apple, peeled and diced (I used "red delicious" variety)
  3. 1/2 C red onion, diced
  4. 5 cloves garlic, minced
  5. 2 Tbsp olive oil
  6. 2 Tbsp maple syrup
  7. 1/4 C apple cider vinegar
  8. Dash of nutmeg
  9. Himalayan pink salt and pepper, to taste
Instructions
  1. In a medium mixing bowl, mix together the red cabbage and apple. Set aside.
  2. In a small saucepan, saute red onion and garlic with olive oil for 2-5 minutes on medium heat, until soft.
  3. Stir in maple syrup, and heat for 3-5 minutes, stirring occasionally and letting the onions and syrup "caramelize" a bit.
  4. Pour in apple cider vinegar and add nutmeg. Bring to a low boil and cook for an additional 2 minutes.
  5. Remove from heat and pour over red cabbage/apple mixture. Toss to coat.
  6. Season with pink salt and pepper, if desired. Serve.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

Have you made tweaks to some of your favorite non-vegan foods?

randi

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Mostly Raw Vegan German Red Cabbage & Apples

 This post was shared on Healthy Vegan Fridays and I Am Pinnable.

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6 comments

Reply

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

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

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

Thank you Leanna! I hope he enjoys it!!

Reply

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

Reply

Thank you Amber!

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