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

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Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut *? ›

In Northern Germany, where I'm from, red cabbage is called Rotkohl. In Central and Western Germany it is called Rotkraut. And in Southern Germany it is called Blaukohl or Blaukraut, which translate to blue cabbage.

In Northern Germany, where I'm from, red cabbage is called Rotkohl. In Central and Western Germany it is called Rotkraut. And in Southern Germany it is called Blaukohl or Blaukraut, which translate to blue cabbage.

Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey, and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.

Sauerkraut (/ˈsaʊ. ərˌkraʊt/; German: [ˈzaʊ. ɐˌkʁaʊt], lit. 'sour cabbage') is finely cut raw cabbage that has been fermented by various lactic acid bacteria.

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.

Sauerkraut is fermented shredded cabbage with a tangy, salty flavor. Despite the German name, it actually originated in China over 2,000 years ago.

red cabbage. Synonym. Rotkohl. (Translation of Blaukraut from the GLOBAL German–English Dictionary © 2018 K Dictionaries Ltd)

Northern Germans in particular love cabbage. For almost 47.7 percent of respondents, cabbage is the favorite vegetable in winter.

Because it takes a product which can grow quickly and plentifully in a climate which has a short growing season in Cabbage, and turns in into a nutritional food that can be stored through the long hard winter.

This cruciferous beauty is super anti-inflammatory and high in Vitamin C. It also contains healthy amounts of Vitamin K, and B6. Red cabbage is loaded with beneficial plant compounds and antioxidants. Next to Vitamin C, you can find carotenoids, flavonoids, anthocyanins, and kaempferol in cabbage.

How do Germans eat cabbage? ›

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.

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.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

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.

Simple answer; Rotkohl and Rotkraut, both mean the same. It is only that in different regions of Germany it is known as Rotkohl. In other areas it is referred to as Rotkraut. Das Rotkraut is The red pickled cabbage and “ Das RotKohl is the Red cabbage in its freshest form.

So, while red cabbage may taste sweeter due to the presence of anthocyanins, white or green cabbage has a stronger bitter taste due to higher levels of glucosinolates. The taste difference between these types of cabbage can also be influenced by factors such as growing conditions, variety, and cooking methods.

The thick white ribs and crinkly yellow-green leaves of napa cabbage are tender crisp, and have a sweet flavor that's more mellow than that of its pungent European cabbage cousins. Napa cabbage can be eaten raw or cooked.

Aside from the noticeable difference in color, red cabbage has an earthier taste and bulbs are smaller and denser. Green cabbage tends to turn sweeter when it cooks and a little bigger in size than the red. The leaves of the green are wide fan-like while of red are small fan-like. They both have crunchy texture.