Maybe just adding a bit more sugar and vinegar would make it zippier?

No help here, sorry. Most recipes I’ve followed seem like “too much” in both sweetness and spices, to my liking. Jasmine, caraway, cloves, etc. I recently made some that I was really happy with, it may have been loosely based on a recipe I found but I probably generally winged it. Of course no notes so I’ll have to try again. But I’d be surprised if it had a whole lot more in it than cabbage, apples, and apple cider (apple cider?) vinegar. Maybe a smudge of sugar. You might be looking for something more complex tasting though.

I'm a "from scratch" cook and have tried a number of red cabbage recipes, apples and all and must admit, have never succeeded in making anything as good as Greenwood's sweet and sour red cabbage straight from a jar. Try it, I think you will like it.

Yep, Greenwood sounds like “keep it simple”

Ingredients: Red Cabbage, Water, High Fructose Corn Syrup, Vinegar, Salt, Citric Acid.

I add sauerkraut, I think the cabbage side dish needs a juicy (fatty) cut of meat or sausage, both compliment each other.

I have never eaten before. Found a very simple recipe on Taste of Home . Just a few ingredients. Will see how this works out. Love cabbage , anxious to try.

Hmm, I do have an open jar of sauerkraut, maybe I will try stirring in just a bit of that.

Greenwood, yes, that's the brand I get too. Maybe the apple is just to appease the conscience?

I've made this one and enjoy it.

https://www.rachaelray.com/recipes/red-cabbage-beet-and-currant-slaw-salad/

Thanks Annie, that is very similar, except lemon instead of orange, and red currant jelly (and it is a raw salad rather than cooked, but it should work lightly cooked, don't you think?)

We really like this Sweet & Sour Red Cabbage recipe.

4 C Shredded Red Cabbage

2 Peeled & Diced Apples

2 Tbsp Bacon Fat

2 Tbsp Flour

4 Tbsp Brown Sugar

2 Tbsp Cider Vinegar

Salt & Pepper to taste

Melt bacon fat & add cabbage and apple. Add a small amount of water and simmer until crisp and tender. Combine remaining ingredients. Heat and serve.

I once tried to make it and realized that we enjoyed the one in the glass jar better!

Don't ask me raee....I don't like hot beets, only cold ones. But it couldn't hurt to try.

Yep grocery store in a jar hits the spot every time. We love it with pork. It's a fall stable at our home. My SIL's mom grew up in Germany. SHE makes excellent from scratch..but this works for me!!

I am REALLY to lazy to use my brain, and come up with how I usually cook it. Never use a recipe... am a wing it kind of person. Don't have it typed up on this here computer.... thus, did a search.

Check this:

https://www.gardenweb.com/discussions/2501818/old-fashioned-red-cabbage-recipe-anyone

Okay, I've never had this dish, jar or homemade, so I was closely reading your post and saw that it was okay, which I take as being on the right track, and not zippy, which I take as missing something. May I suggest you try the same recipe again with the lingonberry jam?

Jam can be magical. My mother's arroz con pollo, without the guava jelly dotted around once it's on the platter, just isn't special. It's meh. It's chicken with rice and raisins. And yes, the raisins and rice make it plenty sweet. It doesn't need jelly. It needs guava jelly. It makes the dish. It's essential.

Same with apricot jam glaze on French tarts. I did a whole tart month last Summer. Tarts are fine with whatever. Apricot jam doesn't have a lot of intense flavor, the way raspberry does for example, and it's watered down for the glaze. Tarts don't need more sugar. But they're SO much better with the glaze than without. It makes them really special.

I have a feeling that what's missing from your cabbage is the lingonberry jam.

Worth a try, at least?

I frequently make the recipe posted by Sharon CB (CanaryBird) from the discussion linked by OklaMoni above. The only changes I make are to use half chicken broth and half apple juice for the liquid, and I usually omit the sugar. It’s easy, tasty, and not overly sweet. I prefer its simplicity to spiced versions.

OklaMoni, thanks for finding that thread! LOL- I had completely forgotten it, and had never made the dish then. I think.

Plllog, a good point! I will run by Ikea and check out their lingonberry jam supply.

Thanks to all of you for your suggestions!

Aldi's carries Red Cabbage that is made in Germany, no high fructose corn syrup. Just heat and serve.

We have it every Christmas with the sauerbraten. We buy the stuff in a jar from Germany called rotkohl. Some brands are better than others. Occasionally I added a pippin apple to it.

OMG, caflowerluver, I absolutely love Pippin apple pies. In my area, we can't get Pippin apples so used to buy the frozen Ultimate Pippin Apple Pie from the freezer at WalMart. It was absolutely delicious. Now, sadly, WalMart no longer carries it, and I can't find another source for it.