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Oma's Traditional German Braised Cabbage (Schmorkohl)

My northern German braised cabbage (Schmorkohl) is traditional comfort food ... perfect with sausage and potatoes.

Ingredients:

• 3 tablespoons (45 milliliters) oil or (26 grams) bacon fat
• 1 tablespoons (13 grams) granulated sugar
• 1 large onion, thinly sliced
• 1¾ pounds (800 grams) green cabbage, shredded
• 2 cups (480 milliliters) beef broth or water
• 1 teaspoon (2 grams) caraway seeds
• salt and freshly ground black pepper, to taste
• 1 tablespoon (15 milliliters) white vinegar, or to taste

Instructions:

1. Heat the oil in a large pot. Add the sugar and sliced onion. Brown slightly. Add the cabbage and brown slightly.
2. Add the broth and caraway seeds. Stir.
3. Bring to a boil. Lower the heat to a simmer and cover. Cook about 1 hour, stirring occasionally. If necessary, add extra broth or water so that there is at least 1 inch of liquid in the pot.
4. When the cabbage is tender, season with salt, pepper, and vinegar. Serve.
5. Serve with homemade German sausage or meat loaf and boiled potatoes.

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Updated: February 15, 2026