German Braised Cabbage - Weißkohl

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"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


  • 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.


No special items needed.

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