My German cabbage recipe, aka Weisskohl, is very traditional. It's actually a boiled cabbage recipe that is delicious when served with homemade German sausage. This recipe works for both green cabbage as well as savoy cabbage. Although the cooking time for the cabbage takes about one hour, the preparation time is fairly quick.
The most flavor comes from the browning of the cabbage. This, along with the browned onion makes the resulting cabbage dish so delicious.
Leftovers are great when they are stirred into some leftover potatoes that have been fried with any bits of leftover meat and gravy. Such a yummy lunch the next day.
Once you've done the chopping and browning, just add the liquid and it simmers away quietly on the stove. Stir occasionally to make sure there's enough liquid to keep it from burning, but that's it. Yummy cabbage!
This is an easy way to learn how to cook cabbage and is one of my favorites to include among my Oktoberfest recipes. It seems just like a comfort food and goes so well for cool autumn days and cold winter nights.
Looking for another great cabbage recipe? Check out my Bavarian Braised Cabbage. It's just a bit sweeter than this one, the way they like it in southern Germany.
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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
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