Red Cabbage Bavarian Style Recipes

GERMAN RED CABBAGE

Steps:

• In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.

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.

RED CABBAGE, BAVARIAN STYLE RECIPE - (4.1/5)

Steps:

• Cut red cabbage into quarters and cut out the core and slice thin. Peel onion, cut in half and slice thin. Grate apple. In a dutch oven, add about 1 generous turn of the pan of oil and heat. Cook onions 2 to 3 minutes and add the red cabbage. Braise the cabbage until just tender 3 to 5 minutes. Season with kosher salt & freshly ground pepper, to taste. Add ground cloves, allspice and nutmeg. Add caraway seed, if desired. Add the brown sugar, apples, apple juice and vinegar. Cover and simmer until the cabbage is cooked and tender-- do not boil or overcook. Cooking time is about 30 to 45 minutes. Remove bay leaf and serve with a slotted spoon. This works well in a slow cooker.

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.

RED CABBAGE, GERMAN

Steps:

• Melt butter, add apple and onion, cook until soft.
• Add cabbage, stir to blend.
• Add vinegar, sugar, cloves and wine.
• Cook, covered, until cabbage is tender, about 12 minutes.
• Thicken the sauce with flour, first adding a little water with the flour.
• Simmer until sauce is smooth.

GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

SWEET AND SOUR GERMAN RED CABBAGE

Steps:

• In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

BAVARIAN RED CABBAGE

Steps:

• In a large saucepan or Dutch oven, cook onion in oil until tender. Stir in cabbage.
• Cover and cook over low heat for 10 minutes or until cabbage becomes limp.
• Stir in apple, raisins, vinegar, brown sugar, caraway seeds, salt, pepper and bay leaf.
• Cover and cook over low heat for 20 minutes.