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Magushapu Punane Kapsas (Sauteed Cabbage)

A colorful alternative to sauerkraut, this side dish of red cabbage pairs well with pan-fried meats and poultry. In Estonia, red cabbage is mostly prepared during the winter season. Recipes for red cabbage, like recipes for sauerkraut, are a testament to the German culinary influences on Estonian cooking. Recipe Servings: Serves 8
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Gluten Free
Dairy Free



  1. In a large, heavy pot, melt the butter over low heat. Add the onions and sauté them for about 15 minutes until they begin to turn golden.
  2. Stir in the vinegar, sugar, salt, pepper, cloves, and allspice berries. Add the cabbage.
  3. Sauté until the cabbage begins to wilt, about 5 to 7 minutes. Cover the pot and simmer for 15 minutes, stirring frequently.
  4. Next add the apple slices and the apple juice. Simmer over low heat until serving; serve hot. When the dish is finished, the cabbage should be tender, but not mushy.


Note that this dish keeps well and tastes best after a day or so when flavors are fully blended. Reheat it slowly over low heat.