Blaukraut, or German Braised Red Cabbage, is a classic side dish featuring tender red cabbage slowly cooked with apples, onions, vinegar, and a touch of wine. The result is a vibrant, slightly sweet and tangy accompaniment that pairs beautifully with rich meats like roast pork or sausages. This flavorful, colorful dish is a staple in traditional German cuisine, especially during festive meals.
Blaukraut (German Braised Red Cabbage)
Ingredients
- 1 tbsp salted butter
- 1 onion, diced
- 1 tart green apple (like Granny Smith), cored and diced
- 2 bay leaves
- 2 whole cloves
- 1/2 tsp whole peppercorns
- 1 pound red cabbage, shredded
- 1/2 tsp salt
- 1 cup dry red wine (like Merlot)
- 1/4 cup red wine vinegar
- 1 tbsp all-purpose flour
Instructions
- Melt the butter in a large Dutch oven over medium high heat. Add the diced onions and saute for 2-3 minutes. Add the diced apples and continue to saute 2-3 minutes.
- Tie the bay leaves, cloves, and peppercorns together in a cheesecloth. (Optional, but this makes for much easier removal later).
- Add the cabbage, spices, salt, red wine, and red wine vinegar. Bring the mixture to a simmer.
- Cover and simmer over low heat for 1.5 – 2 hours, checking occasionally to be sure there is enough moisture and the cabbage isn't sticking.
- When the cabbage is tender to your liking, sprinkle 1 Tbsp of flour over the cabbage. Mix it in well and continue to cook the cabbage for 1-2 minutes, while any remaining liquid thickens.
- This dish can be served immediately (remember to take out the bay leaves, peppercorn, and cloves) or it can be refrigerated for later. Some people swear that the flavor improves with time.
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