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Oma's German Cabbage Recipe

➤ by Gerhild Fulson

My German cabbage recipe, aka Weisskohl, is very traditional. It's actually a braised 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.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

Oma's German Cabbage, aka Weisskohl, is very traditional. Full of immense flavor! Try making this recipe just like Oma!

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.

Need that “all’s good with the world” feeling? Comfort food will do that. Get your copy of Oma's German favorites in her Comfort Foods e-Cookbook.

Take a look at Oma’s Comfort Foods eCookbook and enjoy the traditional taste of German cuisine!

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

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 this German cabbage?

Oma's German Cabbage Recipe

Oma's German Cabbage Recipe

My German cabbage recipe, aka Weisskohl, is very traditional. It's actually a braised 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 is easy and fairly quick.

Prep Time

15 minutes

Cook Time

65 minutes

Total Time

80 minutes

Ingredients:

  • 1 green cabbage, approx. 2 - 3 pounds
  • 2 tablespoons oil
  • 1 tablespoon sugar
  • 1 large onion, chopped
  • 2 cups broth (or water)
  • salt, pepper
  • 1 teaspoon caraway seed
  • 2 - 3 tablespoons vinegar (to taste)

Instructions:

  1. Cut cabbage in quarters, remove core, and shred (use knife or mandolin).
  2. Heat oil, add sugar and chopped onion. Brown slightly. Add cabbage and brown slightly.
  3. Add broth and stir. Add about 1/4 teaspoon pepper and caraway seeds. Stir.
  4. 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.
  5. When cabbage is tender, season with salt and vinegar (extra pepper is desired).
  6. If desired, thicken liquid with 1 tablespoon cornstarch mixed with cold water.
  7. Serve with homemade German sausage or meat loaf and boiled potatoes.

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

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Oma's German Cabbage, aka Weisskohl, is very traditional. Full of immense flavor!

German Cabbage Recipe made Just like Oma

By
German Cabbage Recipe made Just like Oma
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, broth, seasonings, vinegar,

For the full recipe, scroll up ...

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