This German cabbage recipe ("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. 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.
The most flavour comes from the browning of the cabbage. This, along with the browned onion makes the resulting liquid so delicious.
This is an easy way to learn how to cook cabbage and is one of my favourites 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.
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.
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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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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