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

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Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (1)

by: Gerhild Fulson / Cookbook Author, Blogger, German Oma!

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Looking for an easy braised cabbage recipe? Bayrisches Weisskraut, aka Bavarian white cabbage, is a great recipe that has simple ingredients.

Although sauerkraut is probably the most common cabbage recipe associated with Germany, this easy braised cabbage side dish is a long time favorite among locals in the southern part of Germany.

Not only is this a super simple recipe, but it's a great way to use a head of cabbage, the main ingredient. Usually made with green variety (though in German, it's called white) it can also be made using savoy cabbage, with the end result being a milder taste.

Either way, it's one of the favorite ways to use the humble cabbage.

Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (4)

There's a certain sweet/sourness to this braised cabbage dish that's just like eating candy! It really does taste great with almost anything. The seasonings make this dish a traditional German food.

If you like your cabbage a bit tangy, add a touch of vinegar at the end for extra flavor. The resulting sweet-sour taste is one I just love - I remember it so well from my Mutti's kitchen.

This braised cabbage, stemming from the Bavarian region is one that is also loved during the Oktoberfest celebrations. If you're planning on creating your own Oktoberfest party, then include this cabbage dish as one of your sides.

It's a good thing to make it the day ahead, since it really does taste better the next day.

Are There Benefits To Eating Cabbage?

Cabbage is VERY healthy for you and your body in many ways. While it is low in calories, its nutrient profile speaks for itself! It's exceptionally high in vitamin K, vitamin A and vitamin C. It's high in fibre, folate, magnesium and potassium.

When it is fermented, think sauerkraut, it even has natural probiotics. Of course, fresh cabbage is super healthy, think coleslaw!

I can't forget to mention the greatest benefit of all...it is oh-so tasty and inexpensive (a large cabbage goes a long way!), besides being good for you! That's what makes cabbage so wunderbar.

Has this veggie earned its spot on your plate yet?

What is Braising?

Braising, known as schmoren in German, is the method whereby meat or vegetables are first browned over high heat. A small amount of flavorful liquid, such as chicken stock, is added, the pot is covered, and then it's slowly simmered until the meat or vegetables are tender.

In the dish below, browning (or caramelizing) the onions gives such a delicious flavor. Add the cabbage to these browned onions and continue browning the cabbage for a little while. The caramelized cabbage will add such delicious flavors, you'll be absolutely amazed.

How to cut cabbage?

  • After washing the cabbage, remove any loose outer leaves.
  • Cut the bottom part of the stem off.
  • Cut the cabbage in half from top to bottom.
  • Cut the cabbage pieces into into several wedges, again from top to bottom.
  • Cut off the stem and the center core from each piece.
  • Cut the cabbage wedges by placing them cut side down and slicing as thinly or as thickly as desired

For this Weisskraut dish, I don't slice the wedges of cabbage too thinly. We like to have a bit more body to the final dish, as you can see in the photo above.

Lydia Remembers...

I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this braised cabbage.

Though this braised green cabbage side dish is not my favorite things (I absolutely LOVE red cabbage though), I still enjoyed making it with Oma from time to time. This recipe is VERY German and very much loved by the rest of my family.

Cabbage is so versatile. It can be served on it's own, served over bratwurst, and even in a salad! Oh, and don't forget to try Oma's red cabbage. It's my absolute fav!

Go to recipe >

But first, try Oma's super German braised cabbage recipe below, add your own little flare to it and enjoy!

Learn a little bit about me,Lydia, and my kitchen adventures with Oma!

What to serve with braised cabbage?

There's very little that doesn't go with braised cabbage, but below are my favorite meats. If you're not wanting meat with this, perhaps making Krautfleckenwith the cabbage would be an interesting alternative.

  • Roast chicken
  • Pork hocks
  • Meat loaf
  • Sausages
  • Pork roast

Oma's Fun Fact:

The caraway seed isn't just in there for flavor!

Did you know that adding caraway seed is a very natural way for helping to reduce the 'gas' problem that seems to follow some people when eating cabbage!

Ready to make this braised cabbage?

Is the recipe below locked?Here'swhy.

Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (8)

Best German Braised Cabbage Recipe – Oma’s Bayrisches Weisskraut

Looking for an easy braised cabbage recipe? Bayrisches Weisskraut, aka Bavarian white cabbage, stems from Bavaria, the home of Oktoberfest in Munich. Although sauerkraut is probably the most commonly associated with Germany, this easy side dish is a long time favorite recipe with locals in the southern part of Germany,

Usually made with green cabbage (though in German, it's called white) it can also be made using savoy cabbage, with the end result being a milder taste. If you're wanting the northern version, try this braised cabbage. It's the one I grew up with.

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

60 minutes

Servings:

Makes 6 servings

Ingredients:

Ingredients:

  • 2 - 3 tablespoons olive oil or bacon fat
  • 1 onion, sliced
  • 3 tablespoonssugar
  • 1 garlic clove, crushed
  • ½ large green (white) cabbage, coarsely shredded
  • salt, freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 1 cup chicken broth
  • 1 tablespoon white wine vinegar (to taste, optional)

Instructions:

  1. In large skillet or dutch oven, heat oil over medium-high heat. Add onions and brown slightly.
  2. Stir sugar and some of the shredded cabbage. Continue to saute over medium heat until some of the cabbage is browned as well.
  3. Add garlic, caraway seeds, and broth. Stir to scrape up any browned bits at the bottom of the pan. Season with salt and pepper.
  4. Bring to boil and lower temperature. Cover and simmer on low heat for about ½ hour or until cabbage is tender, stirring occasionally and adding extra broth or water if needed.
  5. Season with salt, pepper, and vinegar.

Notes/Hints:

  • To thicken sauce, dissolve 1 to 2 tablespoonscornstarch in a bit of cold water. Slowly add just enough to boiling liquid until thickened.
  • Use vegetable broth if you're making this vegan. Water can also be substituted for this.
  • You can substitute with apple cider vinegar, if you wish.
  • You can decrease or increase the cooking time depending on how 'tender' you like the cabbage.
  • Add a bay leaf, if desired.
  • For another great side dish that's from northern Germany,braised cabbage recipe.
  • If you've got a purple cabbage lying around, then here's the absolute best way to make that.

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

08.11.2021 revision update

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Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (12)

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Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (20)

Best German Braised Cabbage Recipe ~ Oma’s Bayrisches Weisskraut

By Oma Gerhild Fulson
Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (21)
Make the BEST Bavarian braised cabbage recipe just that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.

Ingredients: oil,onion,garlic,green cabbage,seasonings,broth,vinegar,

For the full recipe, scroll up ...

Words to the Wise

"People with understanding control their anger; a hot temper shows great foolishness."

Proverbs 14:29 (NLT)

Top of Braised Cabbage Recipe

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

FAQs

What is weisskraut? ›

(Weisskohl, Weisskraut, or Kappes) Green cabbage is a cabbage with a firm, dense head. Its outer leaves are smooth and vary from light green to dark green in color.

What is cabbage called in Germany? ›

The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter.

What meat goes well with red cabbage? ›

Red cabbage can stand up to a whole host of flavours from soy sauce in an Asian salad to heady spices such as cinnamon, nutmeg, cloves and allspice. Onions, sweet apples and raisins also bring out the best in this earthy vegetable which goes beautifully with meats such as pork, duck, venison, partridge and sausages.

What is the difference between sauerkraut and rotkohl? ›

The “sweet and sour” taste of fermented German Sauerkraut is somewhat similar to German Rotkohl because Rotkohl is made with both sugar and vinegar. Rotkohl is more than just red, though. It is a deep, dark maroon to purplish color.

How did sauerkraut get its name? ›

The English name is borrowed from German where it means "sour cabbage".

Why do Germans eat so much cabbage? ›

Generations ago, the Germans likely felt better after eating their beloved fermented cabbage and recognized sauerkraut's digestive and immune-boosting properties.

What nationality eats the most cabbage? ›

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.

What is Germany's number one sauerkraut? ›

Our Wine Sauerkraut is No. 1 in Germany and the most popular all over the world. The secret of our Sauerkraut is its mild flavor and the gentle processing of selected cabbage from local contract farming – 100%.

Why do you soak red cabbage in water? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

How do Russians eat cabbage? ›

Fresh cabbage soup, or shchi, is one of Russia's national dishes, and as with most dishes like this, the recipes vary from cook to cook and region to region. This cabbage soup recipe is meatless and contains no sauerkraut. It's a mild but hearty vegetarian soup with fresh cabbage, potatoes, and tomatoes.

What kind of apple for German red cabbage? ›

Ingredients for German Red Cabbage:

Apple: any kind will do, but Granny Smith, McIntosh or other tart apple are especially delicious. Apple cider vinegar: or white vinegar will substitute. The vinegar and apple help the cabbage to retain its vibrant color.

Why do you put vinegar in cabbage when boiling it? ›

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

What pairs with braised red cabbage? ›

What to serve with Braised Red Cabbage
  • Braised Pork Shoulder with Pepper Tomato Sauce.
  • Boneless Pork Loin Roast with Sage and Garlic.
  • Perfect Crispy Roast Chicken.
  • Roast Chicken with Sweet Potatoes and Pear.
  • Whole Roasted Chicken with Black Chai Glaze.
  • Roast Duck.
  • Mlinci (Baked Noodles)
Nov 8, 2022

What do Germans call sauerkraut? ›

What does sauerkraut mean? Sauerkraut is the German language equivalent of “sour cabbage.” In reality though, it can mean different things to different people. To busy home chefs, sauerkraut, or fermented cabbage, is a fast, easy way to liven up their families' favorite meals.

What is lettuce called in Germany? ›

Salat m (botany)

I put two leaves of lettuce in your sandwich. Ich habe dein Sandwich mit zwei Blättern Salat belegt.

What is kohlrabi in English? ›

Kohlrabi, also known as German turnip, is a cruciferous vegetable. Despite its secondary name, kohlrabi is not a root vegetable and does not belong to the turnip family. Instead, it belongs to the Brassica, or mustard family and is related to cabbage, broccoli, and cauliflower ( 1 ).

What is another name for kohlrabi? ›

Other names for kohlrabi include “Kohl-Rabi,” “German Turnip,” “Stem Turnip” and “Cabbage Turnip.”

References

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