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

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Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (1)

by: Gerhild Fulson / Cookbook Author, Blogger, German Oma!

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Looking for an easy braised cabbage recipe? Bayrisches Weisskraut, aka Bavarian white cabbage, is a great recipe that has simple ingredients.

Although sauerkraut is probably the most common cabbage recipe associated with Germany, this easy braised cabbage side dish is a long time favorite among locals in the southern part of Germany.

Not only is this a super simple recipe, but it's a great way to use a head of cabbage, the main ingredient. Usually made with green variety (though in German, it's called white) it can also be made using savoy cabbage, with the end result being a milder taste.

Either way, it's one of the favorite ways to use the humble cabbage.

Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (4)

There's a certain sweet/sourness to this braised cabbage dish that's just like eating candy! It really does taste great with almost anything. The seasonings make this dish a traditional German food.

If you like your cabbage a bit tangy, add a touch of vinegar at the end for extra flavor. The resulting sweet-sour taste is one I just love - I remember it so well from my Mutti's kitchen.

This braised cabbage, stemming from the Bavarian region is one that is also loved during the Oktoberfest celebrations. If you're planning on creating your own Oktoberfest party, then include this cabbage dish as one of your sides.

It's a good thing to make it the day ahead, since it really does taste better the next day.

Are There Benefits To Eating Cabbage?

Cabbage is VERY healthy for you and your body in many ways. While it is low in calories, its nutrient profile speaks for itself! It's exceptionally high in vitamin K, vitamin A and vitamin C. It's high in fibre, folate, magnesium and potassium.

When it is fermented, think sauerkraut, it even has natural probiotics. Of course, fresh cabbage is super healthy, think coleslaw!

I can't forget to mention the greatest benefit of all...it is oh-so tasty and inexpensive (a large cabbage goes a long way!), besides being good for you! That's what makes cabbage so wunderbar.

Has this veggie earned its spot on your plate yet?

What is Braising?

Braising, known as schmoren in German, is the method whereby meat or vegetables are first browned over high heat. A small amount of flavorful liquid, such as chicken stock, is added, the pot is covered, and then it's slowly simmered until the meat or vegetables are tender.

In the dish below, browning (or caramelizing) the onions gives such a delicious flavor. Add the cabbage to these browned onions and continue browning the cabbage for a little while. The caramelized cabbage will add such delicious flavors, you'll be absolutely amazed.

How to cut cabbage?

  • After washing the cabbage, remove any loose outer leaves.
  • Cut the bottom part of the stem off.
  • Cut the cabbage in half from top to bottom.
  • Cut the cabbage pieces into into several wedges, again from top to bottom.
  • Cut off the stem and the center core from each piece.
  • Cut the cabbage wedges by placing them cut side down and slicing as thinly or as thickly as desired

For this Weisskraut dish, I don't slice the wedges of cabbage too thinly. We like to have a bit more body to the final dish, as you can see in the photo above.

Lydia Remembers...

I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this braised cabbage.

Though this braised green cabbage side dish is not my favorite things (I absolutely LOVE red cabbage though), I still enjoyed making it with Oma from time to time. This recipe is VERY German and very much loved by the rest of my family.

Cabbage is so versatile. It can be served on it's own, served over bratwurst, and even in a salad! Oh, and don't forget to try Oma's red cabbage. It's my absolute fav!

Go to recipe >

But first, try Oma's super German braised cabbage recipe below, add your own little flare to it and enjoy!

Learn a little bit about me,Lydia, and my kitchen adventures with Oma!

What to serve with braised cabbage?

There's very little that doesn't go with braised cabbage, but below are my favorite meats. If you're not wanting meat with this, perhaps making Krautfleckenwith the cabbage would be an interesting alternative.

  • Roast chicken
  • Pork hocks
  • Meat loaf
  • Sausages
  • Pork roast

Oma's Fun Fact:

The caraway seed isn't just in there for flavor!

Did you know that adding caraway seed is a very natural way for helping to reduce the 'gas' problem that seems to follow some people when eating cabbage!

Ready to make this braised cabbage?

Is the recipe below locked?Here'swhy.

Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (8)

Best German Braised Cabbage Recipe – Oma’s Bayrisches Weisskraut

Looking for an easy braised cabbage recipe? Bayrisches Weisskraut, aka Bavarian white cabbage, stems from Bavaria, the home of Oktoberfest in Munich. Although sauerkraut is probably the most commonly associated with Germany, this easy side dish is a long time favorite recipe with locals in the southern part of Germany,

Usually made with green cabbage (though in German, it's called white) it can also be made using savoy cabbage, with the end result being a milder taste. If you're wanting the northern version, try this braised cabbage. It's the one I grew up with.

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

60 minutes

Servings:

Makes 6 servings

Ingredients:

Ingredients:

  • 2 - 3 tablespoons olive oil or bacon fat
  • 1 onion, sliced
  • 3 tablespoonssugar
  • 1 garlic clove, crushed
  • ½ large green (white) cabbage, coarsely shredded
  • salt, freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 1 cup chicken broth
  • 1 tablespoon white wine vinegar (to taste, optional)

Instructions:

  1. In large skillet or dutch oven, heat oil over medium-high heat. Add onions and brown slightly.
  2. Stir sugar and some of the shredded cabbage. Continue to saute over medium heat until some of the cabbage is browned as well.
  3. Add garlic, caraway seeds, and broth. Stir to scrape up any browned bits at the bottom of the pan. Season with salt and pepper.
  4. Bring to boil and lower temperature. Cover and simmer on low heat for about ½ hour or until cabbage is tender, stirring occasionally and adding extra broth or water if needed.
  5. Season with salt, pepper, and vinegar.

Notes/Hints:

  • To thicken sauce, dissolve 1 to 2 tablespoonscornstarch in a bit of cold water. Slowly add just enough to boiling liquid until thickened.
  • Use vegetable broth if you're making this vegan. Water can also be substituted for this.
  • You can substitute with apple cider vinegar, if you wish.
  • You can decrease or increase the cooking time depending on how 'tender' you like the cabbage.
  • Add a bay leaf, if desired.
  • For another great side dish that's from northern Germany,braised cabbage recipe.
  • If you've got a purple cabbage lying around, then here's the absolute best way to make that.

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

08.11.2021 revision update

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Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (12)

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.

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (20)

Best German Braised Cabbage Recipe ~ Oma’s Bayrisches Weisskraut

By Oma Gerhild Fulson
Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (21)
Make the BEST Bavarian braised cabbage recipe just that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.

Ingredients: oil,onion,garlic,green cabbage,seasonings,broth,vinegar,

For the full recipe, scroll up ...

Words to the Wise

"People with understanding control their anger; a hot temper shows great foolishness."

Proverbs 14:29 (NLT)

Top of Braised Cabbage Recipe

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

FAQs

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

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.

How do you cook cabbage Jamie Oliver? ›

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.

What is Surkal? ›

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.

How long should you boil cabbage before it's done? ›

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.

Why do you put vinegar in cabbage when boiling it? ›

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.

Why do you put baking soda in 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.

Do Swedes eat sauerkraut? ›

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).

Is sauerkraut popular in Norway? ›

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.

Is sauerkraut sour? ›

It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Can you overcook cabbage? ›

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.

Why do you soak cabbage before cooking? ›

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.

Do you boil cabbage in hot or cold water? ›

Boil cabbage by cleaning and preparing it, then cooking it in hot water for just a few minutes.

How do you cook cabbage so it's not bitter? ›

Blanching: Blanching bitter greens involves briefly boiling them in salted water and then quickly cooling them in ice water. This process can help reduce the bitterness and soften the texture. After blanching, you can incorporate the greens into your dish as desired.

Why is my cabbage tough on my cabbage rolls? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

How to cook cabbage to reduce flatulence? ›

A few whole cloves added to the boiling water forcabbage impart a delicately complementary flavor and aroma and may help to prevent gas during digestion. Other sweet spices that may be carminative include allspice, cinnamon and ginger.

How do you take the bitterness out of cabbage? ›

One way to make raw cabbage less bitter, and therefore more palatable, is to let it marinate in something salty or acidic for a while.

References

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