BLAUKRAUT (GERMAN RED 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.
Provided by Lisa
Categories Side Dish Vegetables
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pan. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
- Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 39.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 7.2 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 140.6 mg, Sugar 26.4 g
GERMAN RED CABBAGE (ROTKOHL)
Steps:
- Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.
- Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.
- Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.
Nutrition Facts : Calories 215 kcal, Carbohydrate 27 g, Cholesterol 18 mg, Fiber 6 g, Protein 9 g, SaturatedFat 2 g, Sodium 345 mg, Sugar 17 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
BRAISED RED CABBAGE
Steps:
- Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
- Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
- Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.
BLAUKRAUT
Make and share this Blaukraut recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a 6-quart pot and cover.
- Bring to a boil over high flame and reduce to simmer.
- Cook covered 40 to 50 minutes, stirring frequently or until very tender.
- Can be reheated with great success.
Nutrition Facts : Calories 91.8, Fat 0.2, Sodium 3527.4, Carbohydrate 17.2, Fiber 2.7, Sugar 11.5, Protein 1.9
BLAUKRAUT
Blaukraut is an authentic German dish and it's super simple to make. My mother used to make this recipe for my family growing up. Now, it's become one of our most popular German sides in our restaurant, Frankenmuth Bavarian Inn! -Dorothy Zehnder, Frankenmuth, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook bacon over medium heat for 5 minutes. Add onion; cook and stir until tender, 6-8 minutes. If desired, stir in liquid smoke., Add cabbage, water, vinegar, apple, sugar and salt. Bring to a boil; reduce heat. Simmer, covered, until cabbage is crisp tender, about 20 minutes, stirring every 10 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 189 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 433mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
BLAUKRAUT (GERMAN BRAISED RED CABBAGE)
Sweet and tangy, slow braised red cabbage, Blaukraut, is a must-have side with any German meal and a tasty way to get anyone to enjoy cabbage.
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 2h30m
Number Of Ingredients 11
Steps:
- Melt the butter in a large Dutch oven over medium high heat. Add the diced onions and saute for 2-3 minutes. Add the diced apples and continue to saute 2-3 minutes.
- Tie the bay leaves, cloves, and peppercorns together in a cheesecloth. (Optional, but this makes for much easier removal later).
- Add the cabbage, spices, salt, red wine, and red wine vinegar. Bring the mixture to a simmer.
- Cover and simmer over low heat for 1.5 - 2 hours, checking occasionally to be sure there is enough moisture and the cabbage isn't sticking.
- When the cabbage is tender to your liking, sprinkle 1 Tbsp of flour over the cabbage. Mix it in well and continue to cook the cabbage for 1-2 minutes, while any remaining liquid thickens.
- This dish can be served immediately (remember to take out the bay leaves, peppercorn, and cloves) or it can be refrigerated for later. Some people swear that the flavor improves with time.
BLAUKRAUT (BRAISED RED CABBAGE)
Provided by Food Network
Number Of Ingredients 14
Steps:
- Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.
BLAUKRAUT (RED CABBAGE)
This recipe was given to me by my German sister-in-law. It goes really well with the Rouladen recipe I have also published. The vinegar ensures that the lovely red colour of the cabbage remains as it cooks. Enjoy.
Provided by Kiwi Kathy
Categories Vegetable
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut cabbage very finely. Heat oil in pan, add onion and cabbage and cook gently. Before cabbage collapses add vinegar to keep the red colour.
- Add a cup of water (or you can add some wine too), sugar, cloves, bay leaf. Put lid on pot and cook at low heat until cabbage is soft (about 1 hour and 30 minutes). Keep checking as it cooks to make sure you have enough liquid all the time. Season with salt.
- Half and hour before ready, add finely cut apple.
- When liquid is nearly cooked out, add flour.
- Give it a good whisk and heat up for short time.
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