Best 3 Red Cabbage German Style Recipes
Red cabbage is a versatile vegetable that can be used in a variety of dishes, from salads to soups to stews. It is a good source of vitamins and minerals, including vitamin C, vitamin K, and fiber. German-style red cabbage is a classic dish that is often served as a side dish to pork or duck. It is made with red cabbage, apples, onions, vinegar, and spices. The cabbage is braised until it is tender and the flavors have melded together. This recipe provides step-by-step instructions for making German-style red cabbage, as well as tips for storing and serving the dish. Additionally, the article includes variations on the classic recipe, such as a vegan version and a version that uses bacon. With its beautiful color and delicious flavor, German-style red cabbage is a dish that is sure to impress your guests.
Check out the recipes below so you can choose the best recipe for yourself!
GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
- Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
- Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
- Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
VEGAN STYLE ROTKOHL (GERMAN RED CABBAGE)
Veggies shouldn't have to miss out on German yumminess. This is a veganized post from "Cooking the German Way" e-book-- it originally called for 2 strips of bacon and cooking the onions in the bacon fat, but it says in the footnote that if you don't want to add bacon, simply use 2 TB butter or oil to cook the onions. If you don't have whole cloves, 1/4 tsp ground cloves = about 3 cloves but it's not recommended. I am otherwise copying the recipe as is, including the description: "This tangy, bright-colored side dish is delicious with beef, pork, or wild game. It does not go well with chicken or fish. The vinegar, with its natural acid, preserves the vivid color of the red cabbage. Leftover red cabbage can be chilled and served as a salad."
Provided by the80srule
Categories Greens
Time 1h20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent.
- Add the cabbage and stir well. Add the remaining ingredients and stir again.
- Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.
RED CABBAGE (GERMAN STYLE)
I learned to make this in Germany. I loved being an Army wife and getting to travel and learn about new things. I hope you enjoy this. It is the first time I have ever written it down.
Provided by Sandy Griffin
Categories Vegetables
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Core and slice into four pieces. Slice into 1/8 thick pieces. Slice red onion the same way. Core and chop apple into 1 inch squares.
- 2. Put your bacon drippins in a 5 quart dutch oven type of pan. Add all the ingredients in the order they are listed. Then cook over high heat tossing for about 10 minutes if it gets dry add water as needed. Put the lid on and cook slowly for about an hour. Checking and stirring in often. You can salt to taste I don't use much salt just because. Enjoy!!
Tips:
- Choose a firm, vibrant red cabbage for the best flavor and texture.
- Use a sharp knife to thinly slice the cabbage; this will help it cook evenly.
- Do not overcook the cabbage; it should still have a slight crunch.
- For a tangier flavor, add a splash of vinegar to the braising liquid.
- Serve the cabbage hot or cold, as a side dish or main course.
Conclusion:
Red cabbage German-style is a delicious and versatile dish that can be enjoyed in many ways. With its sweet-and-sour flavor and vibrant color, it is a welcome addition to any table. Whether you serve it as a side dish, main course, or even as a sandwich filling, this classic German dish is sure to please everyone. So next time you're looking for a tasty and healthy meal, give red cabbage German-style a try!
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