Blaukraut (German Red Cabbage)

26 Nov


A few years ago I spent a winter in Bavaria, the Southeastern state in Germany. One of my favorite dishes there was Blaukraut, a simple simmered red cabbage. The dish has three different names in Germany – Blaukraut (“blue cabbage”) in the South, Rotkraut (“red cabbage”) in Central Germany, and Rotkohl (also “red cabbage” – kohl is a Northern word for kraut).

It’s believed that the different names stemmed from the fact that the cabbage can take on different colors depending on the acidity of the soil it was grown in and its method of preparation. Some contend that the variation comes from the fact that there wasn’t a German word for the color purple until after the cabbage had been introduced. Since red cabbage has a tendency to turn a blueish color when cooked, adding acid (in this case, apple cider vinegar) helps retain its redness.


Serves four

2 tbsp butter or coconut oil
2 cloves garlic, minced
1/2 onion, diced
1 green apple, cored and coarsely chopped
1 medium-sized head red cabbage, shredded
1/4 tsp ground cloves
2 tbsp each apple cider vinegar and water
salt and pepper to taste (about 1/2 tsp each)

Shredding a whole head of cabbage may seem daunting at first, but it’s easy: place the cabbage core-side-down and slice it in thin strips along one side. Once you reach the core, cut it out, then continue to slice the cabbage until finished.

In a pot, warm the butter or oil on medium heat for a minute, then add the garlic. Sauté until aromatic, about 30 seconds, then add the diced onion. Sauté the onion until softened, about 5 minutes, then add the apple and sauté for another minute.

Add the shredded cabbage, cloves, apple cider vinegar, and water. Cover, reduce heat to low, and simmer until the cabbage is soft, about 30-40 minutes. If your pot isn’t big enough to hold all of the cabbage at once, fill it up as much as possible then cover and simmer; after 5 minutes, the cabbage will have cooked down and you can add more.

About halfway through cooking, toss the cabbage with some tongs to evenly distribute everything.

Once the cabbage is soft, add salt and pepper to taste. It can be served immediately, but for best results, put it in the fridge overnight and serve it warm the next day.

This dish goes well with potatoes and pork, as you’ll see in next week’s recipe.

32 Responses to “Blaukraut (German Red Cabbage)”

  1. Tonia November 26, 2013 at 11:10 am #

    lovely dish…so pretty and wholesome!

    I love the color of this vegetable and esp like what it lends to a green salad. Cabbage is king in my book of nutrition…!

    thank you! :)

  2. JazzyApples November 26, 2013 at 11:17 am #

    This looks awesome! Love a bit of Kraut… Will have to try it out! x

  3. Bill November 26, 2013 at 12:43 pm #

    Thanks for reminding me about one of my favorite cabbage preparations. I haven’t made this in a while and it really is a delicious way to eat cabbage. Great post and awesome photos!

  4. Strictly Paleo...ish! November 26, 2013 at 1:06 pm #

    In Sweden it’s called “Rödkål”…a must-have on every Christmas table. :)
    Awesome recipe!

  5. Sakya Schuler November 26, 2013 at 1:34 pm #

    I had some local cabbage delivered this week. I will be making it just like this :) Thanks!

  6. bragnbutter November 27, 2013 at 1:00 am #

    This is one of my winter favorites here in Germany. It’s also great cold the next day (if there is any left, which is hardly ever the case). I always shred mine the day ahead and toss is with salt and sugar, leaving it to “break down” the leaf structure and intensify the flavors over night.

  7. Julie Dahl November 27, 2013 at 1:31 am #

    Sounds delicious and I think I will make some up tomorrow so I can refrig overnight for T Day. I make a Borsk that I absolutely love, I am sure I will love this too!

  8. Hrabina Magdalena von Deckel November 27, 2013 at 11:47 am #

    Actually, we have almost the same in Poland, though my mum prepares it without garlic :)

  9. catherinecuisine December 3, 2013 at 6:35 pm #

    Nice! This goes directly on my Pinterest :)

  10. toracullip December 12, 2013 at 7:45 pm #

    Yum, this red cabbage sound excellent! Love this one :)

  11. Janine December 24, 2013 at 3:05 am #

    In the Netherlands, most people (used to) eat this in winter, esp. Christmas. I love it! Also nice when you spike an onion with whole cloves and put that in to simmer along.

  12. gcinkova December 29, 2013 at 12:45 am #

    I love love love cabbage…I make it very similarly, the way my grandma from the Czech Republic makes it! Link here if you want to check it out :)

    http://www.livehealtheasy.com/2013/12/grandmas-cabbage.html

    -Gabi
    http://www.livehealtheasy.com

  13. thefolia January 26, 2014 at 11:57 am #

    They make this dish at school performances–it’s a big hit. We call it Blaukraut–the founder of the school is from Bavaria. Happy Nesting.

  14. Marina January 31, 2014 at 7:43 pm #

    Hello,

    I just tried one of your other recipes and was looking through your page when I found this recipe. I was sooooo happy to see this! I am German and love Rotkraut. The way I always make it is a little bit different though and I thought I’d share.
    I don’t use garlic at all. I use one peeled whole onion and put in about 10 cloves so it almost looks like a hedgehog. I cut the apple in quarters, stem and seeds removed. This is cooked with the cabbage, but taken out afterwards. Cloves can make it bitter if left in. All that is left from the apple is the peel, which you take out. Instead of apple cider and water I use red wine. You probably need about 1 to 1 1/2 cups. I also add 2 tsp brown sugar. Let everything cook until the apple is dissolved, about 1 hour on medium heat.
    I always make a lot and freeze it. That works great, just the cloves need to be out, otherwise it might get bitter when warmed up :-)

    Best,

    Marina

    • Marina January 31, 2014 at 7:45 pm #

      I forgot, I also put 2 bay leaves in, which I take out with the spiked onion and the apple peel.

      • Lady Arwen Legolas Wilson April 30, 2014 at 6:51 pm #

        I grew up in Germany and we used Goose Fat instead of Butter. Rotkohl was prepared this way and served with Duck on New Year’s Eve, together with Herring in Sour Cream with Potatoes, Onions and Apples. Yumm!

        • Russ Crandall May 1, 2014 at 5:37 pm #

          Arwen, cool, thanks for the feedback!

          • Lady Arwen Legolas Wilson May 3, 2014 at 7:53 pm #

            Since I didn’t have Duck or Goose fat, I used Chicken fat instead. It came out perfect.

Trackbacks/Pingbacks

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