Sadhvi’s Secret Red Cabbage Recipe


We belong to the local “Swiss Club”, where we get together every so often to eat good, traditional Swiss food, chat, watch a movie, and generally have a good time.

One of our friends is a cook in one of the resorts here, and we started to talk about “Rot Kraut”, a favorite fall dish.

Then the whole table took turns telling how they make their version.

Every person had a different way to make it, and everyone was excited and thrilled to hear how.  I love those kind of conversations…so much better than trying to top each other on the latest bizarre news of the moment!

I don’t remember eating “Red Cabbage” while growing up in Cleveland.  I did eat it in Switzerland though, where people went crazy over it, as a side dish to other fall specialties, like homemade “spaetzli”  served with wild boar sausages.

MITSOUKO by Guerlain

So if you like “Red Cabbage”, I think you will love this “recipe” I got from a French house guest we had staying with us.  She also was the one who introduced me to the Guerlain perfume house, and my favorite perfume, Mitsouko.  I can’t remember her name, it was over 20 years ago, but I will always remember her.

She got this recipe from her great-great grandmother that is absolutely delicious.  Funny, but when I told the friend who’s a cook about how I make it, he said he had never heard of doing it like this before with garlic.

By the way, he uses apple sauce…something I will be sure to try in the months to come.


Sadhvi’s Red Cabbage Recipe

1.   Take a head of red cabbage and wash, remove any outer leaves that don’t look good, core it, and cut it up into the desired size.

2.   If you use a pressure cooker for everything like I do,  then you know how to do the timing, etc.  If not, throw the cabbage into a big pot with a tight fitting lid.

3.   Take a whole head of garlic (or so), peel, and put one or two whole cloves into each piece.  This makes taking them out very easy after cooking, because you don’t want the cloves after it’s done.   Place them amongst the cabbage in the pot.

4.   Now sprinkle some good balsamic vinegar over the cabbage.  It’s maybe a cup, maybe a bit more?  It doesn’t matter!  We have a store around here that has really cheap prices on really good condiments.  So I understand if you don’t want to use your really expensive Italian Balsamic Vinegar.  Use whatever you have on hand.  No need to go out and buy anything special for this recipe.

5.   Now sprinkle some salt over the cabbage.  And now some nice olive oil. 

6.   Cook.  Voila!  Enjoy…now wasn’t that easy?  It’s even better the next day, by the way.


About Sadhvi

Sadhvi's trying to find the balance in life over 50 without having any surgery, taking any pills, or killing anyone. She doesn't want to look or feel the way she felt when she was 20 or 30. Trusting that everything is really OK unless you think about it helps her make it through each day. Also realizing that nothing can be done, and, that nothing matters really helps. Gardening (and weeding), poppies and flowers, painting on things, baking, and sharing on Oops50 helps to make it all right too.

9 thoughts on “Sadhvi’s Secret Red Cabbage Recipe

  1. Hi Annice,
    You can just click on the Mitsouko picture on the post…it’ll take you to the Neiman Marcus site where you can order it. I’ve had friends bring it over when they went to Europe, but w/the dollar so low, it’s really ok to get it online and pay for the shipping. Sometimes, shipping is free, especially now with the holidays coming up. Hey, I even saw one they sell for $7,000!
    It’s a “Limited Edition Mistouko Prestigious Baccarat” glass, and it’s beautiful to look at. Check it out. And if Oprah wants to give me something for my birthday, this would be the present that would be a real surprise.

  2. Hi Va,
    Mmmm…your recipe sounds good too. Just loving the season right now of fall, and, today….The Day of the Dead…the veil is the thinnest between us and those that are no longer alive…it feels magical tonight, doesn’t it?

  3. Hi Sal, I never grew cabbage because of the bugs, but like it. And now know how to take care of that bug problem. I never would have thought black pepper…thanks. Yes, I love to cook. I grew up with a family that sat down to evening meals. Always. And it was always good food. So I guess I take after my mother. And with gardening bringing such rewards with not much effort, well, doesn’t everyone have one? Hugs.

  4. Never heard of red cabbage when growing up – just green – and my mother grew it in her garden. To keep the bugs out she put black pepper inside the heads while growing. I must try this one Sadhvi as we love red cabbage now. You sure are a good cook. Hugs

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