Best German Braised Cabbage Recipe – Oma’s Bavarian Weisskraut * (2024)

FAQs

How to cook cabbage Jamie Oliver? ›

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

The secret is to shred it quite finely and cook it briefly in rapidly boiling water. What I do is pack it down quite tightly into a saucepan, sprinkle with salt, then place the pan over a high heat, pour in boiling water from the kettle, which re-boils instantly, and time it for 3-5 minutes.

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

In a buttered ovenproof dish, covered with foil, in the oven at 180C (conventional heat) for about 30 minutes. In a saucepan, over a medium heat, covered with a lid for about 20 - 30 minutes (stirring occasionally).

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

As it approaches the boiling point, the enzymes will be inactivated, so no more pungent, bitter compounds will form. Cook only until the cabbage is tender, but no longer. The hot water will leach a lot of the unwanted compounds from the cabbage, making it taste milder than either stir-frying or steaming.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

Braised cabbage is a perfect vehicle for your favorite seasonings, sauces, herbs, and spices. It also pairs perfectly with an assortment of proteins, from chicken and pork to beef and lamb.

What is better red or white cabbage? ›

In 100 g of raw red cabbage, there is 43 mcg of vitamin A; in the same amount of white cabbage, we have 100 mcg. Some research highlights that red cabbage prevents some types of cancer, such as breast and colon, by containing antioxidants.

How, did corned beef and cabbage actually become synonymous with the Irish? Corned beef and cabbage actually has roots in Eastern Europe, where Jews would cure beef with “corns” of salt, hence the name “corned” beef.

The bitterness comes from chemical compounds called glucosinolates that can be found in the Brassica family. According to the Journal of Agricultural and Food Chemistry, these compounds have been known to have anti-cancer properties.

Reheat leftover braised red cabbage with braising liquids in a sauce and or skillet over low to medium heat. What can I eat with braised red cabbage? Serve this tender side dish alongside breaded-and-fried Chicken Schnitzel, Pork Schnitzel, German Potato Salad , or a classic plate of meaty Rouladen and gravy.

Green beans, kale, broccoli, Swiss chard, and cabbage are all excellent candidates (though take note that the heartier brassicas like broccoli and cabbage may need to braise for up to two hours to reach overcooked perfection).

For 6 cups of chopped cabbage, in a large skillet heat 2 to 3 tablespoons cooking oil over medium-high heat. Add the chopped cabbage. Reduce heat to medium. Cook and stir cabbage 4 to 6 minutes, or until cabbage is crisp-tender.

How to boil cabbage. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.