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Oma's German Cabbage Recipe ❤️
➤ by Oma Gerhild Fulson
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.
Ready to make some yumminess?
Oma's German Cabbage Recipe ❤️
Ingredients:
- 1 green cabbage, approx. 2 - 3 lbs
- 2 tbsp oil
- 1 tbsp sugar
- 1 large onion, chopped
- 2 cups broth (or water)
- salt, pepper
- 1 tsp caraway seed
- 2 - 3 tbsp vinegar (to taste)
Instructions:
- Cut cabbage in quarters, remove core, and shred (use knife or mandolin).
- Heat oil, add sugar and chopped onion. Brown slightly. Add cabbage and brown slightly.
- Add broth and stir. Add about 1/4 tsp pepper and caraway seeds. Stir.
- Bring to boil. Lower heat to simmer and cover. Cook about 1 hour, stirring occasionally. If necessary add extra broth so that there is at least 1 inch of liquid in pot.
- When cabbage is tender, season with salt and vinegar (extra pepper is desired).
- If desired, thicken liquid with 1 tbsp cornstarch mixed with cold water.
- Serve with homemade German sausage or meat loaf and boiled potatoes.
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
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❤️ German Cabbage Recipe made Just like Oma
By Oma Gerhild Fulson
This German cabbage recipe is very traditional. It's actually a boiled cabbage recipe that is especially good served with sausages. An Oktoberfest and an autumn staple!
Ingredients: green cabbage, oil, sugar, onion,
For the full recipe, scroll up ...
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What others are saying about Oma's cookbooks
As a German-American that is a bit culinarily challenged, this book is a true blessing...
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
➤ Erika Neumayer Ehrat, Owner & designer of Rare Dirndl
Your eBook – WOW. It is excellent. Great write-ups, great layout, great pictures, colours, everything!! The Oma touch is really unique too...
... In summary – WOW – great job. Love it and I will be making most, if not all, of these recipes.
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