Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (2024)

FAQs

What is the difference between rotkohl and blaukraut? ›

Rotkohl and Blaukraut are often used synonymously, but they are actually two different dishes. Rotkohl always has among its ingredients an acid (vinegar), which keeps the cabbage red. Recipes for Blaukraut do not include an acid, which results in a much bluer end product.

cab·bage [ˈkæbɪʤ] N

cabbage (vegetable) Kohl m kein pl.

Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.

Cook for 1½ hours, stirring every 30 minutes, until reduced and tender. Serve immediately or cool and keep in the fridge for up to 3 days. Reheat to serve, adding a splash of water if it seems dry.

It's packed with vitamin A, potassium and antioxidant-rich vitamin C; it's low in calories and it's a good source of dietary fiber. And of the many ways to cook cabbage, this is one of the easiest. Simply cut up a few ingredients, add them to a pot, and stir occasionally until everything is soft and sweet.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

Sauerkraut is fermented in salt brine, so the sodium content in sauerkraut is quite high. High sodium levels in the body increase blood pressure and the risk of unwanted cardiovascular and renal issues. If you suffer from any diseases, you are recommended to take your doctor's advice before consuming sauerkraut.

As far as vegetables go, green beans, broccoli, peas and cabbage are staples at the German dinner table.

Is pickled cabbage the same as sauerkraut? No. Although the flavours can be similar, pickled cabbage is created by adding vinegar, whereas sauerkraut is made through fermentation, resulting in a more nutritious food.

This canned red cabbage comes with a dozen 24-oz jars in each package, so you have enough on hand to last a long time. It's made in Germany and has no preservatives, so you can feel good about putting it in your body. This sweet and tart food has a tasty flavor and an enjoyable texture.

What pairs well with red cabbage? ›

Sautéed red cabbage is a versatile side dish you can serve with a variety of main dishes including pork chops, sausages (especially smoked sausages), roast pork, roast chicken, duck, lentils, beans, and chickpeas. Also, try it with a boldly flavored fish such as salmon.

Braised cabbage is a perfect vehicle for your favorite seasonings, sauces, herbs, and spices. It also pairs perfectly with an assortment of proteins, from chicken and pork to beef and lamb.

Whatever cabbage you are using, cut off the dry end of the stalk. If using Hispi, quarter the cabbage lengthways through its core. If using a regular white cabbage, cut it into manageable wedges, again through the core. Steam for about 10 minutes until it looks rather relaxed and easy to cut through.

All varieties of cabbage are not only tasty to your dog, they are also very healthy. Cabbage helps your dog's digestive system and is good for their skin. It can cause flatulence (gas) in dogs, so remember to feed cabbage in small amounts, and introduce it into their diet slowly.

I find that compared to sauerkraut, rotkohl it is not as intensely mouth puckering and has a milder, subtly sweet taste thanks to the addition of apples, cider, and a little bit of sugar.

Savoy cabbage, originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet. The head is less compact, due to the wrinkled leaves, but looks similar to green cabbage.

While similar in flavor to its green counterpart, red cabbage tends to have a more pronounced earthy taste, complemented by a subtle underlying sweetness. This vibrant vegetable easily elevates coleslaws and salads with its bold color and distinctive crunch.

Red cabbage is a nutrient-rich, cruciferous or Brassica vegetable that's related to broccoli, cauliflower, and kale. It's sometimes called purple cabbage because its leaves are a dark purple-reddish color. Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste.