Best 4 Blaukraut Red Cabbage Recipes

**Blaukraut (German Red Cabbage)**

Blaukraut, a traditional German dish, is a delectable preparation of red cabbage braised with apples, red wine, and a hint of vinegar. This colorful and flavorful dish holds a cherished place in German cuisine, often served alongside hearty meats like pork or goose, dumplings, and potato dishes. It offers a delightful interplay of sweet, sour, and tangy flavors, making it a perfect accompaniment to a range of meals.

This article presents a comprehensive guide to preparing Blaukraut, featuring three distinct recipes that cater to various preferences and dietary restrictions.

**1. Classic Blaukraut:** This recipe stays true to the traditional German technique, using red cabbage, apples, red wine, and vinegar as its foundation. It offers a well-balanced flavor profile, striking a harmonious balance between sweet, sour, and tangy notes.

**2. Vegan Blaukraut:** For those following a vegan lifestyle, this recipe provides a delicious and inclusive alternative. It replaces the traditional pork fat with vegetable oil and vegetable broth, ensuring that the dish remains flavorful and satisfying while adhering to vegan dietary guidelines.

**3. Blaukraut with Chestnuts:** This recipe adds a unique twist to the classic dish by incorporating chestnuts. The chestnuts add a delightful nutty flavor and a pleasant textural contrast, creating a dish that is both hearty and sophisticated.

Whether you're a seasoned cook or just starting your culinary journey, this article offers a comprehensive guide to preparing Blaukraut. With its detailed instructions, helpful tips, and three distinct recipes, you're sure to create a delicious and authentic Blaukraut that will delight your taste buds and impress your dinner guests.

Here are our top 4 tried and tested recipes!

BLAUKRAUT (GERMAN RED CABBAGE)

Blaukraut (German Red Cabbage) image

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.

Provided by Lisa

Categories Side Dish Vegetables

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1 tablespoon sugar
1 onion, finely chopped
1 large apple - peeled, cored and diced
2 pounds red cabbage, cored and thinly sliced
½ cup vegetable broth
4 tablespoons cider vinegar
salt to taste
fresh-ground black pepper
2 tablespoons lingonberry jam

Steps:

Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.

Nutrition Facts : Calories 241.8 calories, Carbohydrate 39.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 7.2 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 140.6 mg, Sugar 26.4 g

BLAUKRAUT (BRAISED RED CABBAGE)

Blaukraut (Braised Red Cabbage) image

Provided by Food Network

Number Of Ingredients 14

Ingredients

2 pounds red cabbage
1 1/2 tablespoons salt
1/2 cup red wine vinegar
1 onion, medium dice
1 tablespoon butter
1 medium apple, peeled and diced
3/4-ounce sugar
3/4 cup red wine
1/2 cup chicken stock
2 1/2-ounces lingonberry jam or cranberry sauce
1/2 cinnamon stick
1 to 2 cloves
1 bay leaf
Salt and freshly ground pepper

Steps:

Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.

RED CABBAGE, OR BLUE KRAUT (ROTKOHL, ODER BLAUKRAUT)

Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut) image

Make and share this Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut) recipe from Food.com.

Provided by Dancer

Categories Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 lbs red cabbage
2 -3 tablespoons butter or 2 -3 tablespoons minced bacon
1 tablespoon sugar
1 large apple, peeled,cored and chopped
1 onion, minced
4 tablespoons white wine vinegar
salt
1 -2 cup water or 1 -2 cup stock, as needed

Steps:

Remove any ragged leaves from cabbage.
Cut in quarters, wash and drain.
Shred cabbage on cutting board, discarding core.
Heat fat in Dutch oven or casserole.
If you use bacon, let it melt but not brown.
Add sugar to hot fat and saute slowly until golden brown.
Add apple and onion, cover and braise over very low heat 5 minutes.
Add shredded cabbage and toss until coated with fat.
Pour vinegar over kraut and stir to mix through.
Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.
Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
Add more liquid if needed.
Season with pepper and salt, if needed.

BLAUKRAUT (RED CABBAGE)

Blaukraut (Red Cabbage) image

This recipe was given to me by my German sister-in-law. It goes really well with the Rouladen recipe I have also published. The vinegar ensures that the lovely red colour of the cabbage remains as it cooks. Enjoy.

Provided by Kiwi Kathy

Categories Vegetable

Time 1h35m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 red cabbage
1 onion, finely sliced
2 tablespoons oil
1 tablespoon cider vinegar
1 cup water
2 cloves
1 small bay leaf
1 teaspoon sugar
1 apple, finely sliced, granny smith is good
1 teaspoon flour
salt, to taste
1 tablespoon red wine (Merlot works well)

Steps:

Cut cabbage very finely. Heat oil in pan, add onion and cabbage and cook gently. Before cabbage collapses add vinegar to keep the red colour.
Add a cup of water (or you can add some wine too), sugar, cloves, bay leaf. Put lid on pot and cook at low heat until cabbage is soft (about 1 hour and 30 minutes). Keep checking as it cooks to make sure you have enough liquid all the time. Season with salt.
Half and hour before ready, add finely cut apple.
When liquid is nearly cooked out, add flour.
Give it a good whisk and heat up for short time.

Tips:

Choose the right cabbage: Select a firm, round head of red cabbage for the best flavor and texture.
Slice the cabbage thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
Use a variety of spices: Blaukraut is traditionally made with a combination of spices, including juniper berries, cloves, and bay leaves. Feel free to experiment with different spices to create your own unique flavor profile.
Cook the cabbage slowly: This will allow the flavors to develop and deepen.
Serve with a variety of sides: Blaukraut is a versatile dish that can be served with a variety of sides, such as roasted meats, poultry, or fish.

Conclusion:

Blaukraut is a delicious and festive dish that is perfect for any special occasion. With its vibrant color and unique flavor, it is sure to impress your guests. So next time you are looking for a new and exciting dish to try, give Blaukraut a try.