Best 4 German Braised Red Cabbage Recipes
Embark on a culinary journey to the heart of German cuisine with this exploration of Braised Red Cabbage, a delectable dish steeped in tradition and captivating flavors. This quintessential German side dish is a symphony of sweet, tangy, and savory notes, featuring tender red cabbage braised to perfection in a harmonious blend of red wine, vinegar, spices, and aromatics. The result is a vibrant and flavorful dish that complements a wide range of main courses, from hearty roasts to succulent sausages. Discover the secrets behind this beloved German delicacy and tantalize your taste buds with the diverse recipes presented in this article. From classic renditions to modern interpretations, find the perfect Braised Red Cabbage recipe to elevate your culinary repertoire and transport your palate to the vibrant streets of Germany.
Check out the recipes below so you can choose the best recipe for yourself!
BLAUKRAUT (GERMAN BRAISED RED CABBAGE)
Sweet and tangy, slow braised red cabbage, Blaukraut, is a must-have side with any German meal and a tasty way to get anyone to enjoy cabbage.
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 2h30m
Number Of Ingredients 11
Steps:
- Melt the butter in a large Dutch oven over medium high heat. Add the diced onions and saute for 2-3 minutes. Add the diced apples and continue to saute 2-3 minutes.
- Tie the bay leaves, cloves, and peppercorns together in a cheesecloth. (Optional, but this makes for much easier removal later).
- Add the cabbage, spices, salt, red wine, and red wine vinegar. Bring the mixture to a simmer.
- Cover and simmer over low heat for 1.5 - 2 hours, checking occasionally to be sure there is enough moisture and the cabbage isn't sticking.
- When the cabbage is tender to your liking, sprinkle 1 Tbsp of flour over the cabbage. Mix it in well and continue to cook the cabbage for 1-2 minutes, while any remaining liquid thickens.
- This dish can be served immediately (remember to take out the bay leaves, peppercorn, and cloves) or it can be refrigerated for later. Some people swear that the flavor improves with time.
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
BRAISED RED CABBAGE
Red cabbage braised with onion, apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten. Recipe by Chef David St John-Grubb.
Provided by Claire
Categories Side Dish
Number Of Ingredients 12
Steps:
- Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon grease and heat. Add the cabbage, onions and apples and stir to coat. Add the remaining ingredients and stir well to combine.
- Bring to a boil; reduce heat to medium-low and simmer, covered, until cabbage is tender, about 40 minutes. (If there is too much liquid, remove the lid and allow some to evaporate. The cabbage should be very moist, but not soupy.)
- Serve immediately or keep warm over low heat. This dish also reheats very well.
GERMAN RED CABBAGE
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. -Jeannette Heim, Dunlap, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
Tips for Making the Best German Braised Red Cabbage:
- **Choose the right cabbage**: Use a firm head of red cabbage for the best results. Avoid any heads that are bruised or have brown spots. - **Slice the cabbage thinly**: This will help it cook evenly and absorb the flavors of the other ingredients. - **Use a variety of spices**: The spices used in this recipe can be adjusted to taste. For a more traditional flavor, use juniper berries and caraway seeds. For a sweeter taste, add a little brown sugar or honey. - **Braise the cabbage slowly**: This will allow the flavors to develop and the cabbage to become tender. - **Serve with your favorite German dishes**: Braised red cabbage is a classic side dish for roast pork, duck, or goose. It can also be served with sausages, schnitzel, or potato dumplings.Conclusion:
German braised red cabbage is a delicious and versatile side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are serving it with a traditional German meal or something else, braised red cabbage is sure to be a hit.
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