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.
Browning some of the cabbage also enhances the flavour as well as providing some nice colour of the dish.
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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Bavarian Braised Cabbage
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Here's what some of our readers 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.
Gaby S: This is in my oven right NOW!!! Can't wait to try it!
Sunetra C: Das sieht aber lecker aus.
Debbie M: These will certainly be a hit. My 89 year old mother-in- law will love them.
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