German Braised Cabbage - Weißkohl
Recipe: #37439
October 05, 2021
Categories: Side Dishes, Cabbage, German, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian Kosher Meat, more
"My mom, from northern Germany, used to make this when I was a kid and called it Weißkohl -- white cabbage. My dad, from Germany's Rhineland called it Grünkohl --green cabbage. Whatever you call it, it's a yummy addition to a fall or winter meal. It's a quick way to make a cabbage side dish when you don't want to open a can of sauerkraut or don't have the time to ferment your own!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (214.1 g)
- Calories 133.4
- Total Fat - 7.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 356.6 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 3 g
- Sugars - 10.6 g
- Protein - 3.6 g
- Calcium - 97.7 mg
- Iron - 2.1 mg
- Vitamin C - 62.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In large skillet or dutch oven, heat oil over medium-high heat. Add onions and brown slightly.
Step 2
Stir in the sugar and some of the shredded cabbage. Continue to saute over medium heat until some of the cabbage is browned as well.
Step 3
Add garlic, caraway seeds, and broth. Stir to scrape up any browned bits at the bottom of the pan. Add the rest of the cabbage.Season with salt and pepper.
Step 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.
Step 5
Season with salt, pepper, and vinegar.
Tips
No special items needed.
1 Reviews
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