Bavarian Braised Cabbage Recipe

This easy braised cabbage recipe ("Bayrisches Weisskraut") comes from Bavaria and is so delicious. Even though sauerkraut seems to be the most commonly thought of German cabbage recipe, this easy way how to cook cabbage is often used to accompany many German meals.

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Bavarian Cabbage

Browning some of the cabbage also enhances the flavor as well as providing some nice color of the dish.

Tastes great with almost anything!

Bavarian Braised Cabbage Recipe

Ingredients:

  • 2 - 3 tbsp olive oil
  • 1 onion, sliced
  • 3 tbsp sugar
  • 1 garlic clove, crushed
  • 1/2 large white (green) cabbage, coarsely chopped
  • salt, pepper
  • 1 tsp caraway seeds
  • 1 cup water or broth
  • 1 tbsp vinegar (to taste, optional)

Instructions:

  • In large pot, heat olive oil. Add onions and brown slightly.
  • Add sugar and let caramelize.
  • Add cabbage, garlic, caraway seeds, and water or broth. Season with salt and pepper.
  • Bring to boil and simmer, covered, about 1/2 hour or until cabbage is tender, stirring occasionally and adding extra water if needed.
  • Season with more salt and pepper if necessary and add vinegar if desired.

Hints:

  • To thicken sauce, dissolve 1 - 2 tbsp corn starch in a bit of cold water. Slowly add just enough to boiling liquid until thickened.
  • Make sure you use vegetable broth if you're making this vegan. If not, either chicken or beef broth works really well.

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

Make this one Vegan ...

It certainly can be an issue to make German-tasting foods that taste traditional when making them vegan. This recipe works well, if one is careful to use a vegan vegetable broth.

If you're interested in seeing what all the fuss is about with vegan foods, click here to visit Alison Andrew's page. She's a friend of mine and knows all about it.
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Braising is ...

Braising is the method whereby meat or vegetables are first browned, after which a small amount of liquid is added. Then, slowly simmered until the meat or vegetables are tender.

Browning (or caramelizing) the onions gives such a delicious flavour to this dish. If you have time, add the cabbage to these browned onions and continue browning the cabbage for a little while.



Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.



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