Traditional Recipe for A German Christmas

Since Tim’s Great Grandmother, Big Nan was from Germany. I decided to try this year to see if I can copy some Big Nan’s recipes and jar a few memories of some of Tim’s Christmas’s as a child.

I am planning on serving Fried Red Cabbage, and I am going to be making Stollen for the first time ever.



Sauteed Red Cabbage

This can be done a day ahead. Since it keeps well, it is a good candidate for doubling, and a good dish to prepare at holidays.

1/4 pound thick bacon, chopped

1 large onion, chopped

1 medium tart apple,cored and cubed

Small red cabbage, about 1 to 2 pounds, grated

1/2 cup apple cider vinegar

1 cup water

1 teaspoon salt

Fresh black pepper


Cook bacon over medium heat in a 4 quart Dutch oven. When beginning to brown, stir in onion and apple. Cook until onions are soft, about 10 – 15 minutes.

Mix in cabbage, white wine and water. Cook over low heat, covered, until cabbage is soft, about 30 minutes. Season with salt and pepper.

I hope I do Big Nan right by this recipe.