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.
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
"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!"
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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!
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