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Blaukraut

by Brad James
(Bethlehem PA)

I learned to make Blaukraut over the years, making some adjustments here and there, and I carry this recipe in my head. It's a little more mellow than store-bought, and since I slice the cabbage by hand, as if for a salad, the pieces are a little bigger.


  • 1 lb red cabbage, shredded
  • 3 El Butter
  • 1 cup red wine
  • 2 - 3 Tbsp brown sugar
  • 2 El Apfelmostessig
  • 1 Tl Zimt, gemahlen
  • 1 Tl Nelkenpfeffer
  • 1 Tl Muskatnuss, gemahlen
  • 1 Tl Kardamom
  • 1 Tl Piment (engl. Mace, the outer husk of the Muskatnuss), gemahlen
  • 1 Tl schwarzer Pfeffer


I will sometimes use whole Pfeffernelken and Pfefferkörner, instead of the ground versions

In a large saucepan, melt the butter
Add the slice Blaukraut a little at a time and saute it over medium heat
Cover the pot and let the sautéed Blaukraut cook down a little, about 10 minutes
Add the Rotwein, the Essig and the Braunzucker to the pan, stir to mix thoroughly, add the spices, cover and cook over low heat. Check and stir occasionally to keep it from burning. I'll add more wine to adjust the liquid.
When the color is uniform, it's pretty much done.

I don't like my Blaukraut mushy, so I will check and take it off the heat while it still has some tooth to it.

You can adjust the spices to suit your taste.

(El=Eßlöffel
Tl=Teelöffel)

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Thanks, Brad, for sharing this with us. I like the use of the various spices. Sounds delicious.
I'm going to add an English translation for the ingredient list and where needed in the instructions.

Oma Gerhild

  • 1 lb red cabbage, shredded
  • 3 Tbsp Butter
  • 1 cup red wine
  • 2 - 3 Tbsp brown sugar
  • 2 Tbsp apple cider vinegar
  • 1 tsp cinnamon, gemahlen
  • 1 tsp allspice
  • 1 tsp nutmeg, gemahlen
  • 1 tsp cardamom
  • 1 tsp mace (the outer part of the nutmeg) ground
  • 1 tsp black pepper


I will sometimes use whole allspice and pepper corns, instead of the ground versions

In a large saucepan, melt the butter
Add the sliced red cabbage a little at a time and saute it over medium heat
Cover the pot and let the sautéed red cabbage cook down a little, about 10 minutes
Add the red wine, the vinegar and the brown sugar to the pan, stir to mix thoroughly, add the spices, cover and cook over low heat. Check and stir occasionally to keep it from burning. I'll add more wine to adjust the liquid.
When the color is uniform, it's pretty much done.

I don't like my red cabbage mushy, so I will check and take it off the heat while it still has some tooth to it.

You can adjust the spices to suit your taste.

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