18 Savory German Cabbage Recipes with Authentic Flavors

Title: 18 Savory German Cabbage Recipes with Authentic Flavors

Are you looking for a taste of Germany in every bite? Look no further! German cuisine is famous for its hearty and comforting dishes, and one of the star ingredients is undoubtedly cabbage. This humble vegetable has been a staple in German cooking for centuries, and when paired with a variety of flavors and textures, it can create truly unforgettable meals.

In this article, we’ll take you on a culinary journey through 18 savory German cabbage recipes that showcase the versatility and authenticity of this beloved ingredient. From classic braised red cabbage to modern twists like sweet and sour salads, these dishes are sure to delight both newcomers and seasoned cooks alike.

Classic German Braised Red Cabbage

This traditional German recipe showcases the sweet and tangy flavors of red cabbage, slowly cooked with onions, apples, and spices to create a hearty and comforting side dish. Perfect for accompanying sausages, schnitzel, or roasted meats.

Ingredients:

– 1 medium-sized head of red cabbage, thinly sliced
– 2 tablespoons butter
– 1 large onion, chopped
– 1 tart apple, peeled and chopped
– 2 cloves garlic, minced
– 1 teaspoon ground allspice
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 cups beef broth

Instructions:

1. In a large Dutch oven or heavy pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add chopped apple, garlic, allspice, and cinnamon. Cook for an additional 2-3 minutes, stirring occasionally.
3. Add sliced red cabbage to the pot, stirring to combine with the spice mixture.
4. Pour in beef broth, covering the cabbage by at least 1 inch.
5. Bring to a boil, then reduce heat to low and simmer, covered, for about 30-40 minutes or until the cabbage is tender.

Cooking Time: Approximately 40 minutes

Bavarian Style Sauerkraut with Apples

Discover the perfect balance of tanginess and sweetness in this traditional German recipe, where sauerkraut meets apples. This flavorful condiment is a staple at many Oktoberfest celebrations and makes a great addition to your holiday menu.

Ingredients:

– 5 lbs (2.3 kg) sauerkraut, drained and rinsed
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 apple, peeled and diced (Granny Smith or Honeycrisp work well)
– 1 cup (250 ml) water
– 1 tsp caraway seeds
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine sauerkraut, onion, garlic, and apple.
2. In a separate bowl, mix water and caraway seeds. Pour the mixture over the sauerkraut mixture and stir until everything is well coated.
3. Pack the mixture into a clean glass jar or container, pressing down firmly to remove any air pockets.
4. Cover the container with cheesecloth or a tight-fitting lid. Let it sit at room temperature for 24-48 hours, shaking the jar occasionally, before refrigerating.
5. Refrigerate for at least 2 weeks before serving.

Cooking Time: 24-48 hours (depending on desired level of fermentation)

German Cabbage and Potato Soup

Warm up with a hearty bowl of German-inspired comfort food! This creamy soup is made with tender cabbage, fluffy potatoes, and a hint of caraway seed.

Ingredients:

– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 large head cabbage, shredded
– 2-3 medium-sized potatoes, peeled and diced
– 4 cups vegetable broth
– 1/2 cup milk or heavy cream
– 1 teaspoon caraway seed
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the shredded cabbage and cook until wilted, about 5 minutes.
3. Add the diced potatoes, vegetable broth, milk or heavy cream, caraway seed, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Traditional Kohlrouladen (Cabbage Rolls)

A classic German dish, Kohlrouladen is a hearty and flavorful meal made by filling blanched cabbage leaves with a mixture of ground meat and rice. This recipe is a simplified version of the traditional method, but still yields delicious results.

Ingredients:

– 1 head of cabbage
– 500g ground beef
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 250g cooked white rice
– 1 egg, beaten
– Salt and pepper to taste
– Vegetable oil for frying

Instructions:

1. Blanche the cabbage leaves by boiling them in water for 5-7 minutes or until soft.
2. In a large bowl, combine ground beef, chopped onion, minced garlic, cooked rice, and beaten egg. Mix well.
3. Lay a blanched cabbage leaf flat and place about 1/4 cup of the meat mixture in the center.
4. Fold the cabbage leaf over the filling to form a tight roll and secure with a toothpick if needed.
5. Heat some vegetable oil in a large skillet or frying pan and fry the rolls until golden brown on both sides, about 3-4 minutes per side.
6. Serve hot with your choice of sides, such as boiled potatoes, sauerkraut, or rye bread.

Cooking Time: About 20-25 minutes

German Cabbage and Bacon Stir-Fry

Savor the flavors of traditional German cuisine with this hearty and comforting stir-fry recipe, featuring crispy bacon, tender cabbage, and a hint of caraway seeds.

Ingredients:

– 1 large head of cabbage, thinly sliced
– 6 slices of thick-cut bacon, diced
– 2 cloves of garlic, minced
– 1 tablespoon of caraway seeds
– 1 tablespoon of vegetable oil
– Salt and pepper to taste

Instructions:

1. Cook the diced bacon in a large skillet over medium-high heat until crispy.
2. Remove the cooked bacon from the skillet with a slotted spoon and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced cabbage to the skillet and cook for 5-7 minutes or until tender, stirring occasionally.
5. Stir in the caraway seeds and cooked bacon into the cabbage mixture.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Sweet and Sour German Cabbage Salad

This traditional German salad combines the sweetness of apples and raisins with the tanginess of vinegar, creating a refreshing side dish or light lunch. With just a few simple ingredients, you can recreate this flavorful and crunchy salad at home.

Ingredients:

– 1 medium-sized cabbage, shredded
– 2 apples, peeled and diced
– 1/4 cup raisins
– 1/4 cup vinegar (apple cider or white wine)
– 2 tablespoons sugar
– 1 tablespoon caraway seeds
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, diced apples, and raisins.
2. In a small bowl, whisk together the vinegar, sugar, and caraway seeds until well combined.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Cooking Time: 10-15 minutes (prep time) + chilling time

German Cabbage and Sausage Stew

Warm up with a hearty bowl of this classic German-inspired stew, perfect for a cozy evening meal. This comforting dish combines tender cabbage, savory sausages, and flavorful spices in a rich broth.

Ingredients:

– 1 large head of cabbage, shredded
– 2 pounds of sauerkraut sausage, sliced
– 2 tablespoons of butter
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon of caraway seeds
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 cups of chicken broth

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add sliced sausages and cook until browned, about 5-7 minutes.
5. Add shredded cabbage, caraway seeds, salt, and pepper. Cook for 10-12 minutes or until the cabbage is tender.
6. Pour in chicken broth and bring to a simmer.
7. Reduce heat and let stew cook for an additional 10-15 minutes.

Cooking Time: 35-40 minutes

Pan-Fried German Cabbage with Caraway Seeds

Discover the classic flavors of Germany with this simple and flavorful pan-fried cabbage recipe, infused with the warmth of caraway seeds. This traditional side dish is a perfect accompaniment to your favorite sausages or schnitzel.

Ingredients:

– 1 head of cabbage, thinly sliced
– 2 tablespoons butter
– 1 tablespoon caraway seeds
– Salt and pepper to taste

Instructions:

1. Heat the butter in a large skillet over medium heat.
2. Add the sliced cabbage and cook for 5 minutes, stirring occasionally, until it starts to soften.
3. Sprinkle the caraway seeds over the cabbage and stir to combine.
4. Continue cooking for an additional 10-12 minutes, or until the cabbage is tender and slightly caramelized.
5. Season with salt and pepper to taste.

Cooking Time: 15-17 minutes

German Cabbage and Pork Roast

This hearty dish combines tender pork roast with sweet and tangy sauerkraut, perfect for a comforting meal any time of the year. The slow-cooked pork and cabbage meld together in a rich and flavorful broth.

Ingredients:

– 2 lbs boneless pork shoulder
– 1 medium-sized onion, chopped
– 3 cloves of garlic, minced
– 1 head of sauerkraut, drained and rinsed
– 1 cup of chicken broth
– 1 tsp caraway seeds
– Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season the pork shoulder with salt, pepper, and caraway seeds.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the pork until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add chopped onion to the pot and cook until softened, about 3-4 minutes. Add garlic and cook for an additional minute.
5. Add sauerkraut, chicken broth, and browned pork to the pot. Cover with a lid and transfer to the preheated oven.
6. Roast for 2 1/2 hours or until the pork is tender and easily shreds with a fork.

Cooking Time: Approximately 2 1/2 hours

German Cabbage Strudel with Puff Pastry

A classic German dish, this cabbage strudel is a delicious twist on the traditional recipe, using puff pastry instead of homemade dough. The result is a flaky, buttery crust wrapped around a flavorful mixture of sautéed cabbage and onions.

Ingredients:

– 1 head of cabbage, shredded
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon caraway seeds
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 sheet of puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
– 1 tablespoon butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the cabbage, onion, and garlic until tender.
3. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Place the cabbage mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Brush the edges with beaten egg and fold the other half of the pastry over the filling.
6. Seal the strudel by pressing the edges together with a fork.
7. Brush the top with melted butter and bake for 25-30 minutes, or until golden brown.

Cooking Time: 25-30 minutes

German Cabbage and Kielbasa Skillet

This classic German-inspired skillet dish is a staple of hearty comfort food, perfect for a chilly evening or a satisfying weeknight meal. With the rich flavors of kielbasa sausage and tangy sauerkraut, this recipe is sure to become a family favorite.

Ingredients:

– 1 medium-sized head of cabbage, thinly sliced
– 1 pound kielbasa sausage, sliced
– 2 tablespoons butter
– 1 onion, chopped
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1/4 cup sauerkraut

Instructions:

1. Heat the butter in a large skillet over medium-high heat.
2. Add the sliced kielbasa and cook until browned, about 5 minutes.
3. Remove the sausage from the skillet and set aside.
4. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
5. Add the sliced cabbage to the skillet and cook until slightly tender, about 5 minutes.
6. Stir in the caraway seeds and sauerkraut. Season with salt and pepper to taste.
7. Return the cooked kielbasa to the skillet and stir to combine.
8. Cook for an additional 2-3 minutes, or until the cabbage is tender.

Cooking Time: 20-25 minutes

German Cabbage and Apple Slaw

This refreshing slaw combines the natural sweetness of apples with the crunch of cabbage, making it a perfect side dish for your next German-inspired meal.

Ingredients:

– 1 medium head of cabbage, shredded
– 2-3 Granny Smith apples, peeled and grated
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage and grated apples.
2. In a small bowl, whisk together the apple cider vinegar and honey until well combined.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Sprinkle with chopped parsley and season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 10-15 minutes (prep) + 30 minutes (chilling)

German Cabbage and Dumplings Casserole

A hearty and comforting dish that combines the flavors of sautéed cabbage and tender dumplings in a rich beef broth, perfect for a chilly evening or a special occasion.

Ingredients:

– 1 medium-sized head of cabbage, shredded
– 1 pound ground beef
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups beef broth
– 2 tablespoons milk
– 2 tablespoons grated cheddar cheese (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook ground beef and onion over medium-high heat until browned, breaking up meat into small pieces.
3. Add shredded cabbage, butter, salt, and pepper; cook until cabbage is tender, about 10 minutes.
4. In a separate bowl, combine flour, milk, and cheese (if using). Mix well to form dumpling mixture.
5. Pour beef broth into the skillet with the cabbage mixture, then spoon in the dumplings, covering them completely.
6. Bake for 30-40 minutes or until casserole is hot and bubbly.

Cooking Time: 35-45 minutes

German Cabbage and Lentil Soup

This hearty soup is a staple of German cuisine, perfect for warming up on a chilly day. With the combination of tender lentils, sweet cabbage, and aromatic spices, you’ll be in for a treat.

Ingredients:

– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 medium head of cabbage, shredded
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– Optional: 2 tablespoons apple cider vinegar (for added depth)

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the shredded cabbage and cook until wilted, about 5 minutes.
3. Add the lentils, broth, caraway seeds, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed. If desired, add apple cider vinegar and stir well.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 45-60 minutes

German Cabbage and Beef Goulash

A hearty and flavorful German dish that combines tender beef, crunchy cabbage, and rich flavors.

Ingredients:

– 1 pound beef stew meat (such as chuck or round)
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 medium head of cabbage, shredded
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 teaspoon caraway seeds
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side. Remove from pot.
2. Add more oil if needed, then sauté onion and garlic until softened, about 5 minutes.
3. Add shredded cabbage and cook until wilted, about 5 minutes.
4. Add browned beef back into the pot, along with diced tomatoes, beef broth, and caraway seeds. Season with salt and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour or until beef is tender.

Cooking Time: 1 hour 15 minutes

German Cabbage and Onion Tart

A hearty and flavorful tart that combines the sweetness of caramelized onions with the tanginess of sauerkraut, all wrapped up in a flaky pastry crust. Perfect as an appetizer or side dish for your next German-inspired meal.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 1 medium head sauerkraut, drained and chopped
– 2 tablespoons butter
– Salt and pepper to taste
– 1/4 cup grated Gruyère cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a large skillet, cook onions over medium heat until caramelized, about 20-25 minutes. Add butter and sauerkraut; season with salt and pepper.
4. Spread the onion-kraut mixture evenly over the pastry, leaving a 1-inch border around edges.
5. If using Gruyère cheese, sprinkle over the filling.
6. Fold edges of pastry up over the filling to form a crust.
7. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

German Cabbage and Ham Hock Stew

German Cabbage and Ham Hock Stew (Kraut und Hammelknorpelsuppe)

A hearty and comforting stew that’s perfect for a cold winter day, this German-inspired dish is made with tender cabbage, rich ham hocks, and aromatic spices.

Ingredients:

– 1 medium-sized head of cabbage, chopped
– 2 ham hocks, rinsed and drained
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 4 cups of beef broth
– 2 tablespoons of vegetable oil

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the ham hocks and stir to combine with the onion mixture.
5. Add the chopped cabbage, caraway seeds, salt, and pepper. Stir to combine.
6. Pour in the beef broth and bring the mixture to a boil.
7. Reduce heat to low and simmer for 30-40 minutes or until the cabbage is tender.

Cooking Time: 30-40 minutes

German Cabbage and Potato Pancakes

German Cabbage and Potato Pancakes (Krautklöße) are a beloved tradition in German cuisine. These crispy-on-the-outside, fluffy-on-the-inside pancakes are perfect as a side dish or main course.

Ingredients:

– 1 medium-sized cabbage, finely chopped
– 2 large potatoes, peeled and grated
– 1 onion, finely chopped
– 1 egg
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Vegetable oil for frying

Instructions:

1. In a large bowl, combine the chopped cabbage, grated potatoes, and chopped onion.
2. Beat in the egg and mix until well combined.
3. Add the flour, salt, and pepper, mixing until a thick batter forms.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium heat.
5. Using a spoon, drop small amounts of the cabbage mixture into the oil, flattening slightly with a spatula.
6. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
7. Drain on paper towels and serve hot.

Cooking Time: About 15-20 minutes

Summary

Get ready to taste the authentic flavors of Germany with these 18 savory cabbage recipes! From classic braised red cabbage to pan-fried cabbage with caraway seeds, and from hearty stews to sweet salads, this collection has something for everyone. Discover traditional German dishes like kohlrouladen (cabbage rolls) and potato soup, or try modern twists on old favorites. With a focus on bold flavors and simple preparation, these recipes are sure to become new family favorites. Whether you’re looking for a quick weeknight meal or a special occasion dish, this collection of German cabbage recipes is the perfect place to start!