Step-by-Step Guide to Prepare Delicious Bavarian Braised Cabbage

Bavarian Braised Cabbage Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Looking for an easy braised cabbage recipe? Bayrisches Weisskraut, aka Bavarian Cabbage, comes from the Bavarian region of German.(Munich, in Bavaria, is the home of Oktoberfest.) Sauerkraut seems to be the most commonly thought of German cabbage recipe.

Here is the best “Bavarian Braised Cabbage” recipe we have found so far. This will be smell and look delicious.

Ingredients of Bavarian Braised Cabbage

1. Prepare 2-3 tbsp of olove oil.
2. Take 1 of onion, sliced.
3. Take 3 tbsp of sugar.
4. It’s 1 of garlic clove, minced.
5. Take 1/2 of large white (green cabbage), coarsely chopped.
6. It’s to taste of Salt and pepper.
7. Prepare 1 tsp of caraway seeds (optional).
8. Prepare 1 cup of water or chicken broth or chicken soup base.
9. Prepare 1 tbsp of white vinegar (to tase).

Once the butter has melted, add the cabbage, apple, onion, vinegar, sugar, water, juniper berries, and cloves to the pot.Braised German Red Cabbage is a simple side dish made of red cabbage.This sweet and sour favourite is a great compliment for any German meal, serving to cut through the richness of grilled or roasted meats.Cabbage is often under appreciated but this cruciferous vegetable can be so delicious and versatile when you have the right recipe!

Bavarian Braised Cabbage step by step

1. Inna large pot, heat olive oil. Add onions and brown slightly..
2. Add sugar and let caramelize..
3. Add cabbage, garlic, caraway and water or broth. Season with salt and pepper..
4. Bring to a boil and simmer, covered for about ½ hour or until cabbage is tender, stirring occasionally and adding extra water if needed..
5. Season with more salt and pepper if necessary and add the vinegar and more to taste. Add to glass jar and refrigerate for up to 2 weeks..

Traditional German braised cabbage recipes often call for the addition of Caraway seed but my mother's recipe includes paprika instead.Technically the addition of paprika makes this more of a Hungarian dish than a German one.I can't think of a single Hungarian dish my mother prepared that didn't have a generous amount of paprika added.

Add the cabbage, onions and apples and stir to coat.Add the remaining ingredients and stir well to combine.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.