Oma's Bavarian Braised Cabbage (Weisskraut)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: November 21, 2012, Updated: May 14, 2025

Make this traditional Bavarian braised cabbage, perfect whenever you’re craving a classic, comforting German side dish.

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Make the BEST Bavarian braised cabbage recipe just that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.

While sauerkraut gets all the attention, this easy braised cabbage is a longtime favorite in southern Germany. It’s a simple way to use a head of cabbage, usually the green (or “white,” as we call it in German) kind, though savoy works too for a milder flavor. Either way, it’s one of the tastiest ways to enjoy this humble veggie.

Top Tips For Best Results

1. Caramelize Onions: Sauté onions until golden to enhance sweetness.
2. Add Vinegar Last: Stir in vinegar at the end for a bright finish.
3. Use Savoy Cabbage: For a milder flavor, substitute with savoy cabbage.
4. Make Ahead: Prepare a day in advance; flavors deepen overnight.
5. Vegan Hack: Swap bacon fat with olive oil for a plant-based version

This Bavarian-style braised cabbage has a sweet-sour flavor that’s almost like candy—so lecker and goes with just about anything! A touch of vinegar at the end adds a tangy kick I love, just like the version from my Mutti’s kitchen.

It’s especially popular during Oktoberfest, so if you’re planning your own celebration, this is the perfect side to include. Even better? Make it a day ahead ... it tastes even more delicious the next day!

Cabbage: Good and Good for You

Cabbage is low in calories but packed with nutrients: rich in vitamin K, A, and C, plus fiber, folate, magnesium, and potassium.

Fermented (like in sauerkraut), it even offers natural probiotics. Fresh? Still super healthy—just think coleslaw!

Best part? It’s tasty, affordable, and one head goes a long way. What’s not to love? I’d say cabbage has definitely earned its place on your plate!

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What is Braising

Braising, schmoren in German, is a cooking method where meat or veggies are first browned over high heat, then simmered slowly in a bit of liquid until tender.

In this dish, caramelizing the onions adds amazing depth of flavor. Then the cabbage is added and browned too, creating rich, sweet notes that make this simple side truly shine. You'll be amazed how delicious cabbage can be.

How to Cut Cabbage

• Wash the cabbage and remove any loose outer leaves
• Trim off the bottom of the stem
• Cut the cabbage in half from top to bottom
• Slice each half into wedges, also top to bottom
• Remove the core from each wedge
• Place wedges cut-side down and slice to your desired thickness

For this weißkraut dish, I keep the slices a bit thicker. We like a little more body in the final dish, as you can see in the photo!

Lydia Remembers

I’ve made so many of Oma’s traditional recipes with her in the kitchen, including this braised cabbage.

I do like it, it’s tasty and super German, but I’ll admit, it’s not my personal favorite (I’m totally team red cabbage!). Still, I always enjoyed making it with Oma, and the rest of the family absolutely loves it.

Cabbage is so versatile. It’s great on its own, over bratwurst, or even in a salad. And don’t skip Oma’s red cabbage… that one’s my top pick!

Go to red cabbage recipe >

What to Serve With Braised Cabbage?

There's very little that doesn't go with braised cabbage, but below are my favorite meats. If you're not wanting meat with this, perhaps making krautflecken with the cabbage would be an interesting alternative.

• Roast chicken
• Pork hocks
• Meat loaf
• Sausages
• Pork roast

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Oma's Bavarian Braised Cabbage (Weisskraut)

Make this traditional Bavarian braised cabbage, perfect whenever you’re craving a classic, comforting German side dish.

Prep Time:

15 minutes

Cook Time:

45 minutes

Total Time:

1 hour

Servings:

6 servings

Ingredients:

Ingredients:

• 2 - 3 tablespoons (30-45 ml) olive oil or bacon fat
• 1 onion, sliced
• 3 tablespoons (38 g) sugar
• 1 garlic clove, crushed
• ½ large (500-600 g) green (white) cabbage, coarsely shredded
• salt, freshly ground black pepper
• 1 teaspoon (2 g) caraway seeds
• 1 cup (240 ml) chicken broth
• 1 tablespoon (15 ml) white wine vinegar (to taste, optional)

Instructions:

1. In large skillet or Dutch oven, heat oil over medium-high heat. Add onions and brown slightly.
2. Stir in the sugar and part of the shredded cabbage. Continue to sauté over medium heat until some of the cabbage is browned as well.
3. Add the remaining cabbage, garlic, caraway seeds, and broth. Stir to scrape up any browned bits at the bottom of the pan. Season with salt and pepper.
4. Bring to boil and lower temperature. Cover and simmer on low heat for about ½ hour or until cabbage is tender, stirring occasionally and adding extra broth or water if needed.
5. Season with salt, pepper, and vinegar.

Notes/Hints:

• To thicken sauce, dissolve 1 to 2 tablespoons cornstarch in a bit of cold water. Slowly add just enough to boiling liquid until thickened.
• Use vegetable broth if you're making this vegan. Water can also be substituted for this.
• You can substitute with apple cider vinegar, if you wish.
• You can decrease or increase the cooking time depending on how 'tender' you like the cabbage.
• Add a bay leaf, if desired.
• For another great side dish that's from northern Germany, braised cabbage recipe.
• If you've got a purple cabbage lying around, then here's the absolute best way to make that.

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated: March 2, 2025

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to your table

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.