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
ROTKRAUT
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati. The dish, a nod to her grandparents' German heritage, makes regular appearances on her family's Thanksgiving table, but can be served year round. It's best prepared a day or two ahead, and also freezes well - a real boon if you're planning a big meal. Just reheat it in a covered saucepan on the stove the day you plan to serve it.
Provided by Ligaya Mishan
Categories vegetables, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 17 grams, TransFat 0 grams
ROTKOHL (RED CABBAGE)
Make and share this Rotkohl (Red Cabbage) recipe from Food.com.
Provided by MnBiker
Categories German
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute onions in butter.
- add cut up cabbage and vinegar.
- cover and simmer for about 20 to 25 minutes.
- add just enough sugar to make it sweet and sour tasting.
- add apples and reheat.
RED CABBAGE, OR BLUE KRAUT (ROTKOHL, ODER BLAUKRAUT)
Make and share this Red Cabbage, or Blue Kraut (Rotkohl, oder Blaukraut) recipe from Food.com.
Provided by Dancer
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 (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.
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.
VEGAN STYLE ROTKOHL (GERMAN RED CABBAGE)
Veggies shouldn't have to miss out on German yumminess. This is a veganized post from "Cooking the German Way" e-book-- it originally called for 2 strips of bacon and cooking the onions in the bacon fat, but it says in the footnote that if you don't want to add bacon, simply use 2 TB butter or oil to cook the onions. If you don't have whole cloves, 1/4 tsp ground cloves = about 3 cloves but it's not recommended. I am otherwise copying the recipe as is, including the description: "This tangy, bright-colored side dish is delicious with beef, pork, or wild game. It does not go well with chicken or fish. The vinegar, with its natural acid, preserves the vivid color of the red cabbage. Leftover red cabbage can be chilled and served as a salad."
Provided by the80srule
Categories Greens
Time 1h20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent.
- Add the cabbage and stir well. Add the remaining ingredients and stir again.
- Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.
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.
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