Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (2024)

FAQs

What is a German dish of chopped cabbage? ›

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment.

Whatever cabbage you are using, cut off the dry end of the stalk. If using Hispi, quarter the cabbage lengthways through its core. If using a regular white cabbage, cut it into manageable wedges, again through the core. Steam for about 10 minutes until it looks rather relaxed and easy to cut through.

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

Surkål ('sour cabbage') is a traditional side dish where the main ingredient is cabbage. It is particularly common in Northern Europe. Surkål and pork chop. The cabbage is finely sliced and slowly cooked with caraway and cumin seeds, apple, vinegar, sugar, salt and butter. Surkål is usually served together with pork.

Cabbages of all types and colors feature in so many traditional German dishes! Everything from a northern German dish of dark green cabbage and sausage to a hearty Bavarian kohlrabi and white cabbage soup, from blaukraut (a braised red cabbage side dish) to pork chops with sauerkraut, a complete meal in a pan.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

From what I understand, when cabbage is cooked, the acid that the cabbage has evaporates, causing it to turn blue. To keep it red when cooking, try adding vinegar or lemon juice to retain the acid levels.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

How do you know if cabbage is fully cooked? ›

Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes. Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.

All varieties of cabbage are not only tasty to your dog, they are also very healthy. Cabbage helps your dog's digestive system and is good for their skin. It can cause flatulence (gas) in dogs, so remember to feed cabbage in small amounts, and introduce it into their diet slowly.

Cabbage preserved as sauerkraut and various kinds of preserved berries, apples, and other fruit were used once as a source of vitamin C during the winter (today sauerkraut is very seldom used in Swedish cuisine).

Norwegian sauerkraut is a staple on our holiday table each year. In Norway, it's customary to celebrate Christmas Eve with a festive feast followed by singing by the Christmas tree – more accurately, around the Christmas tree – and opening presents.

The word sauerkraut means "sour cabbage" in German; it's naturally fermented cabbage. Natural fermentation is one of the oldest means of food preservation and it reduces the risk of foodborne illness and food spoilage.

Cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans.

Labskaus (German: [ˈlapskaʊ̯s]) is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion.

What does sauerkraut mean? Sauerkraut is the German language equivalent of “sour cabbage.” In reality though, it can mean different things to different people. To busy home chefs, sauerkraut, or fermented cabbage, is a fast, easy way to liven up their families' favorite meals.