Blaukraut Recipes

BLAUKRAUT (GERMAN BRAISED RED CABBAGE)

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 (GERMAN RED CABBAGE)

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.

ROTKRAUT

Steps:

• Combine cabbage, wine, brown sugar, salt, cayenne, cloves, bay leaves and apples in a large pot and bring to a simmer. Simmer, covered, for 20 minutes.
• In a small bowl, whisk the cornstarch into the vinegar, then add to the pot along with the butter; stir until butter is melted. Simmer, uncovered, 20 more minutes, or until most of the liquid has cooked off and cabbage is very tender. Remove bay leaves before serving.

BLAUKRAUT

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.

BLAUKRAUT (BRAISED RED CABBAGE)

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

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.

RED CABBAGE, OR BLUE KRAUT (ROTKOHL, ODER BLAUKRAUT)

Steps:

• Remove any ragged leaves from cabbage.
• Cut in quarters, wash and drain.
• Shred cabbage on cutting board, discarding core.
• Heat fat in Dutch oven or casserole.
• If you use bacon, let it melt but not brown.
• Add sugar to hot fat and saute slowly until golden brown.
• Add apple and onion, cover and braise over very low heat 5 minutes.
• Add shredded cabbage and toss until coated with fat.
• Pour vinegar over kraut and stir to mix through.
• Cover and braise slowly, 10 minutes until cabbage has turned"blue" or more exactly, bright purple.
• Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
• Add more liquid if needed.
• Season with pepper and salt, if needed.

BLAUKRAUT

Steps:

• Heat the lard or oil over medium flame in a large pot. Add the onions and sauté until translucent, or for 2 to 3 minutes. Add the cabbage in batches, stirring each addition until it wilts and begins to cook down. Stir in the vinegar and then add the remaining ingredients. Add 1 or 2 apples, peeled, cored and sliced, after the onions have been sautéed. Heat through 1-2 minutes before adding the cabbage. Reduce heat to low, cover and simmer for 30-35 minutes, or until the cabbage is tender. Adjust seasoning and serve.

BAVARIAN SAUERKRAUT

Steps:

• Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
• Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
• Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.