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

FAQs

What is cabbage called in Germany? ›

Weißkraut = white cabbage (also called Weißkohl) Blaukraut or Rotkraut = red cabbage (also called Rotkohl) Sauerkraut = fermented white cabbage or 'sour cabbage'

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

What I do is pack it down quite tightly into a saucepan, sprinkle with salt, then place the pan over a high heat, pour in boiling water from the kettle, which re-boils instantly, and time it for 3-5 minutes. The one way to tell if it's cooked is to bite a piece, as you would pasta.

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

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.

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.

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.

It is also good for skin and eye care, weight loss, improving heart health and boosting the immune system. An extraordinary vegetable indeed!

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.

Why is my braised cabbage bitter? ›

After a while, however, the released mustard oils definitely become more noticeable and unpleasant. That is the main reason for the bitterness. Cabbage being an excellent source of fibre, vitamin C should not be avoided because of its bitterness.

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.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Cooking. BOILING: Wash and cut cabbage into quarters or large wedges. Add about 1/2 inch of water into a large saucepan and bring to a boil.

Steaming is an indirect cooking process which means delicate ingredients can be gently cooked to retain their flavour and nutrients. The benefit of steaming cabbage is that it doesn't produce the unpleasant smell associated with boiled cabbage.

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.

Douse the cabbage in vinegar water, if desired.

Vinegar kills some types of bacteria and helps killing mold and mildew that could have grown on the cabbage.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

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 a German cabbage like vegetable? ›

What is Kohlrabi? Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, kohlrabi is part of the cabbage family. The name translates from German as 'turnip cabbage' and the mild, sweet flavour is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture.

The plant Brassica oleracea belongs to the genus Brassica and the family Brassicaceae (mustard family). Other varieties of this species include brussel sprouts, broccoli and kohlrabi, all of which have their origins in wild cabbage.

Vegetables are often used in stews or vegetable soups, but are also served as side dishes. Carrots, cauliflower, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country.