German Braised Cabbage Recipe – Omas Bavarian Weisskraut Rezept
Make this traditional Bavarian braised cabbage, perfect whenever you’re craving a classic, comforting German side dish.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 - 3 tablespoons (30-45 ml) olive oil or bacon fat
- 1 onion, sliced
- 3 tablespoons (38 g) sugar
- 1 garlic clove, crushed
- ½ large (500-600 g) green (white) cabbage, coarsely shredded
- salt, freshly ground black pepper
- 1 teaspoon (2 g) caraway seeds
- 1 cup (240 ml) chicken broth
- 1 tablespoon (15 ml) 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 in the sugar and part of the shredded cabbage. Continue to sauté over medium heat until some of the cabbage is browned as well.
- 3
Add the remaining cabbage, 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.