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.

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. And not only that, I find that it's one I can make for my vegan friends as well, if I'm careful to use a vegetable broth.

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bavarian cabbage

Browning some of the cabbage also enhances the flavour as well as providing some nice colour of the dish.

Bavarian Braised Cabbage

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.

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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.

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.


 


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