Looking for an easy braised cabbage recipe?
Bayrisches Weisskraut, aka Bavarian Cabbage, comes from the Bavarian region of German.
Sauerkraut seems to be the most commonly thought of German cabbage recipe.
This, however, is a very easy way how to cook cabbage and is often used as a side dish to accompany many German meals.
How is this different than other braised cabbage recipes?
First, browning some of the cabbage enhances the flavor as well as providing some nice color of the dish.
Secondly, the seasonings make this dish.
There's a certain sweet/sourness to this that's like eating candy! It really does taste great with almost anything!
If you like your cabbage a bit tangy, do 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.
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.
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 flavor 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.
* * * * *
Download FREE "Herbs & Spices in the German Kitchen" NOW
by Subscribing to my FREE monthly Newsletter
Experience Germany: food, people, country, & RECIPES!
Bavarian Braised Cabbage
"Just like Oma's"
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
Quick answers to your questions?
Go to my
You'll find lots of German foodies ready to help!
Share your recipes and photos, too!
Here's what some of my fans say:
Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Lori S: This is the best split pea soup I ever made! It disappeared faster than any other soup I have made. It is so easy to prepare the night before an throw together before I leave for work, I will definitely use it often!
Sunetra C: Das sieht aber lecker aus.
GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.