12 Delicious Blaukraut German Red Cabbage Recipes

Blaukraut, or German red cabbage, is a vibrant and versatile dish that can transform any meal into a festive occasion. Whether you’re craving the comfort of traditional flavors or eager to experiment with modern twists, our roundup of 12 delicious recipes has something for every home cook. Dive into these colorful creations and discover how easy it is to bring a taste of Germany to your table!

Traditional German Blaukraut with Apples

Zesty and vibrant, Traditional German Blaukraut with Apples is a delightful dish that marries the earthy sweetness of red cabbage with the crisp tartness of apples, creating a harmonious blend of flavors that’s both comforting and sophisticated.

Ingredients

• 1 medium head of red cabbage, thinly sliced for tender texture
• 2 large Granny Smith apples, peeled, cored, and diced into 1/2-inch pieces
• 1/4 cup of granulated sugar, for a subtle sweetness
• 1/4 cup of apple cider vinegar, to brighten the dish
• 2 tablespoons of unsalted butter, for richness
• 1/2 teaspoon of ground cloves, for warm spice notes
• 1/2 teaspoon of salt, to enhance flavors
• 1/2 cup of water, to ensure proper cooking

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s frothy and aromatic.
2. Add the thinly sliced red cabbage to the pot, stirring occasionally, until it begins to wilt, about 5 minutes.
3. Stir in the diced Granny Smith apples, granulated sugar, apple cider vinegar, ground cloves, and salt, ensuring all ingredients are well combined.
4. Pour in the water, then reduce the heat to low, covering the pot to let the mixture simmer gently for 45 minutes, stirring every 15 minutes to prevent sticking.
5. After 45 minutes, remove the lid and continue to simmer for an additional 15 minutes, or until the cabbage is tender and the liquid has reduced to a glossy glaze.
6. Tip: For an extra layer of flavor, consider adding a splash of red wine during the last 10 minutes of cooking.
7. Tip: Ensure the apples are diced uniformly to promote even cooking throughout the dish.
8. Tip: Taste and adjust the seasoning with a pinch more salt or sugar if desired, but remember the flavors will concentrate as the dish cooks.

The finished Blaukraut boasts a velvety texture with chunks of soft apples, offering a perfect balance of sweet and tangy notes. Serve it alongside roasted pork or duck for a traditional pairing, or enjoy it as a standalone dish with a sprinkle of fresh parsley for a pop of color.

Sweet and Sour German Red Cabbage

Savory and vibrant, Sweet and Sour German Red Cabbage is a dish that marries the deep, earthy flavors of cabbage with a tantalizing balance of sweetness and acidity, perfect for elevating any meal to a gourmet experience.

Ingredients

• 1 large head of red cabbage, thinly sliced for tender texture
• 2 tablespoons of unsalted butter, for a rich base
• 1 medium onion, finely diced to meld seamlessly into the dish
• 1/2 cup of apple cider vinegar, for a bright, tangy kick
• 1/4 cup of granulated sugar, to sweeten the pot
• 1 teaspoon of caraway seeds, for a hint of earthy spice
• 1/2 teaspoon of salt, to enhance all flavors
• 1/4 teaspoon of freshly ground black pepper, for a subtle warmth
• 1/2 cup of water, to create the perfect steaming environment

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s just beginning to foam, ensuring a flavorful foundation without burning.
2. Add the finely diced onion to the pot, sautéing until translucent and fragrant, about 5 minutes, to build a savory depth.
3. Stir in the thinly sliced red cabbage, coating it evenly with the butter and onion mixture, allowing the cabbage to slightly wilt, about 3 minutes.
4. Pour in the apple cider vinegar and water, then sprinkle the granulated sugar, caraway seeds, salt, and freshly ground black pepper over the cabbage, stirring to combine all elements harmoniously.
5. Reduce the heat to low, cover the pot, and let the cabbage simmer gently for 45 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded beautifully.
6. Tip: For an extra layer of flavor, consider adding a peeled and diced apple with the cabbage for a natural sweetness and texture contrast.
7. Tip: Ensure the pot is covered tightly to prevent too much liquid from evaporating, keeping the cabbage moist and flavorful.
8. Tip: Taste the cabbage halfway through cooking and adjust the seasoning if necessary, but remember the flavors will continue to develop as it cooks.

Exquisitely tender with a perfect balance of sweet and sour, this German Red Cabbage pairs wonderfully with roasted meats or can stand proudly as a vibrant side dish. For a creative twist, serve it atop a warm, crusty bread for a simple yet satisfying open-faced sandwich.

German Red Cabbage with Bacon

Zesty and vibrant, this German Red Cabbage with Bacon transforms humble ingredients into a dish that’s both comforting and sophisticated. Perfect for a cozy dinner or as a standout side at your next gathering, its deep flavors and rich colors are sure to impress.

Ingredients

• 1 large head of red cabbage, thinly sliced for tender texture
• 6 slices of thick-cut bacon, chopped into bite-sized pieces
• 1 large yellow onion, finely diced for sweetness
• 2 tart apples, peeled and grated for a hint of fruitiness
• 1/2 cup apple cider vinegar, for a bright acidity
• 1/4 cup brown sugar, packed for caramelized depth
• 1 tsp caraway seeds, for an earthy aroma
• 1/2 tsp freshly ground black pepper, for a subtle kick
• 1/2 tsp salt, to enhance the flavors

Instructions

1. In a large Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the finely diced onion to the bacon drippings and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the thinly sliced red cabbage, grated apples, apple cider vinegar, brown sugar, caraway seeds, black pepper, and salt. Mix well to combine all the ingredients.
4. Cover and simmer on low heat for 45 minutes, stirring every 10 minutes to ensure even cooking and to prevent sticking. Tip: If the cabbage seems dry, add a splash of water to keep it moist.
5. After 45 minutes, check the cabbage for tenderness. It should be soft but still hold its shape. Tip: For a deeper flavor, let it cook uncovered for the last 10 minutes to reduce any excess liquid.
6. Return the crispy bacon to the pot and stir to combine. Cook for an additional 2 minutes to warm the bacon through.
7. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld. Tip: This dish tastes even better the next day, making it perfect for meal prep.

Delightfully tender with a perfect balance of sweet and tangy, this German Red Cabbage with Bacon is a versatile dish that pairs beautifully with roasted meats or can stand alone as a hearty vegetarian option when omitting the bacon. Serve it warm with a sprinkle of fresh parsley for a pop of color and freshness.

Blaukraut with Red Wine and Cinnamon

Glistening with a deep purple hue, this Blaukraut with Red Wine and Cinnamon is a testament to the beauty of simple ingredients transformed into something extraordinary. A harmonious blend of sweet, tangy, and spicy notes makes this dish a standout side that pairs beautifully with hearty meats or stands alone as a vibrant vegetarian option.

Ingredients

• 1 large head of red cabbage, thinly sliced for tender texture
• 2 tablespoons of rich extra virgin olive oil
• 1 medium yellow onion, finely diced for a subtle sweetness
• 1 cup of robust dry red wine, adding depth and complexity
• 2 tablespoons of apple cider vinegar, for a bright acidity
• 1/4 cup of granulated sugar, to balance the tang
• 1 cinnamon stick, for warm, aromatic spice
• 1 teaspoon of kosher salt, to enhance all flavors
• 1/2 teaspoon of freshly ground black pepper, for a slight heat

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, stirring occasionally, until translucent and slightly golden, about 5 minutes.
3. Introduce the sliced red cabbage to the pot, stirring to coat with the oil and onions, cooking until slightly wilted, approximately 8 minutes.
4. Pour in the red wine and apple cider vinegar, scraping any browned bits from the bottom of the pot for added flavor.
5. Stir in the sugar, cinnamon stick, salt, and black pepper, ensuring all ingredients are well combined.
6. Reduce the heat to low, cover the pot, and simmer gently for 45 minutes, stirring occasionally to prevent sticking.
7. After 45 minutes, remove the lid and continue to cook for an additional 15 minutes to allow the liquid to reduce slightly, concentrating the flavors.
8. Discard the cinnamon stick and adjust seasoning if necessary before serving.

Perfectly tender yet retaining a slight crunch, the Blaukraut boasts a luxurious texture and a flavor profile that’s both complex and comforting. Serve it alongside roasted pork or as part of a festive holiday spread to elevate any meal with its stunning color and taste.

German Red Cabbage and Sausage Stew

Delightfully hearty and brimming with rustic charm, this German Red Cabbage and Sausage Stew is a comforting embrace of tangy, sweet, and savory flavors, perfect for a cozy evening in.

Ingredients

• 1 lb smoked German sausage, sliced into hearty coins
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced into elegant half-moons
• 1 lb red cabbage, shredded into vibrant ribbons
• 2 crisp apples, peeled and diced into sweet, juicy cubes
• 1/2 cup apple cider vinegar, for a tangy punch
• 1/4 cup brown sugar, packed for deep molasses notes
• 1 tsp caraway seeds, for a hint of earthy spice
• 1 bay leaf, for aromatic depth
• 2 cups chicken stock, rich and homemade preferred
• Salt and finely ground black pepper, to season

Instructions

1. In a large Dutch oven, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the sausage slices and brown them evenly on both sides, approximately 3 minutes per side, to develop a rich flavor base.
3. Introduce the onion to the pot, sautéing until translucent and slightly caramelized, about 5 minutes, stirring occasionally.
4. Stir in the shredded cabbage, diced apples, apple cider vinegar, brown sugar, caraway seeds, and bay leaf, mixing well to combine all the flavors.
5. Pour in the chicken stock, bringing the mixture to a gentle boil before reducing the heat to low. Cover and simmer for 45 minutes, allowing the cabbage to become tender and the flavors to meld beautifully.
6. Season with salt and pepper to taste, then remove the bay leaf before serving. Tip: For an extra layer of flavor, let the stew rest for 10 minutes off the heat before serving.

Generously ladle this stew into deep bowls, where the tender cabbage and succulent sausage create a symphony of textures. The sweet and tangy broth, infused with the warmth of caraway, makes this dish a standout when served alongside crusty rye bread for dipping.

Quick Pickled German Red Cabbage

Just as the summer sun begins to wane, our Quick Pickled German Red Cabbage offers a vibrant burst of color and a tangy crunch that elevates any meal from ordinary to extraordinary. This dish, with its deep hues and bold flavors, is a testament to the simplicity and elegance of traditional German cuisine.

Ingredients

• 1 medium head of crisp, vibrant red cabbage, thinly sliced
• 1 cup of pure, distilled white vinegar
• 1/2 cup of granulated white sugar
• 1 tablespoon of coarse kosher salt
• 1 teaspoon of whole, aromatic black peppercorns
• 1 teaspoon of mustard seeds, for a subtle, spicy undertone
• 1 bay leaf, for a hint of earthy fragrance

Instructions

1. In a large, non-reactive bowl, combine the thinly sliced red cabbage and kosher salt, massaging gently to soften the cabbage slightly, about 2 minutes.
2. In a small saucepan over medium heat, bring the vinegar, sugar, peppercorns, mustard seeds, and bay leaf to a simmer, stirring until the sugar completely dissolves, about 3 minutes.
3. Remove the saucepan from heat and let the brine cool for 5 minutes to allow the flavors to meld.
4. Pour the warm brine over the cabbage in the bowl, ensuring all the cabbage is submerged. Cover with a plate or lid to keep the cabbage under the brine.
5. Let the cabbage pickle at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 2 hours before serving, allowing the flavors to deepen.

Unveil the pickled cabbage to reveal a dish that’s as visually stunning as it is delicious, with a perfect balance of sweet, tangy, and spicy notes. Serve it alongside grilled sausages for a classic pairing, or atop a rustic open-faced sandwich for a modern twist.

German Red Cabbage Salad with Mustard Dressing

This vibrant German Red Cabbage Salad with Mustard Dressing is a delightful blend of crisp textures and tangy flavors, perfect for adding a splash of color and zest to any meal.

Ingredients

• 1 medium head of red cabbage, thinly sliced for a crisp bite
• 2 tbsp of grainy mustard, for a robust and tangy kick
• 1/4 cup of apple cider vinegar, to brighten the flavors
• 2 tbsp of honey, for a subtle sweetness
• 1/2 cup of rich extra virgin olive oil, to smooth the dressing
• 1 tsp of finely ground black pepper, for a hint of warmth
• 1 tsp of sea salt, to enhance the natural flavors

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and sea salt, massaging gently to soften the cabbage slightly, about 2 minutes.
2. In a separate small bowl, whisk together the grainy mustard, apple cider vinegar, and honey until fully combined.
3. Slowly drizzle in the extra virgin olive oil while continuously whisking to create a smooth, emulsified dressing.
4. Pour the mustard dressing over the cabbage, tossing thoroughly to ensure every slice is evenly coated.
5. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together beautifully.
6. Just before serving, sprinkle with finely ground black pepper for an added layer of flavor.

Finished with a sprinkle of black pepper, this salad offers a perfect balance of crunch and creaminess, with the mustard dressing lending a lively tang. Serve it alongside grilled meats or as a standalone dish for a refreshing, flavorful experience.

Braised Blaukraut with Caraway Seeds

Elegantly transforming the humble cabbage into a dish of profound depth and flavor, this Braised Blaukraut with Caraway Seeds is a testament to the beauty of slow cooking. Its rich hues and aromatic spices promise a side dish that’s as visually stunning as it is delicious.

Ingredients

• 1 large head of red cabbage, thinly sliced for tender texture
• 2 tablespoons of unsalted butter, for a silky base
• 1 large yellow onion, finely diced to melt into the dish
• 2 tablespoons of apple cider vinegar, adding a bright acidity
• 1 tablespoon of caraway seeds, for their distinctive earthy note
• 1/2 cup of apple juice, to lend a subtle sweetness
• 1 teaspoon of granulated sugar, to balance the flavors
• Salt, to enhance the natural tastes

Instructions

1. In a large Dutch oven, melt the unsalted butter over medium heat until it’s just beginning to foam, about 2 minutes.
2. Add the finely diced yellow onion, stirring occasionally, until it becomes translucent and soft, approximately 5 minutes.
3. Sprinkle in the caraway seeds, toasting them lightly with the onions to release their aromatic oils, about 1 minute.
4. Introduce the thinly sliced red cabbage to the pot, stirring to coat it evenly with the butter and spices, ensuring every strand is kissed by flavor.
5. Pour in the apple cider vinegar and apple juice, followed by the granulated sugar, stirring to combine all elements harmoniously.
6. Season with salt to taste, then reduce the heat to low, covering the pot to allow the cabbage to braise gently for 45 minutes, stirring occasionally to prevent sticking.
7. After braising, uncover the pot and increase the heat to medium, cooking for an additional 10 minutes to reduce any remaining liquid, leaving the cabbage tender and glossy.

Resulting in a dish where the cabbage is luxuriously soft, yet retains a slight bite, the Braised Blaukraut with Caraway Seeds offers a complex interplay of sweet, tangy, and earthy flavors. Serve it alongside roasted meats or as a vibrant addition to a vegetarian plate, where its deep purple tones can truly shine.

German Red Cabbage Soup

Warm your soul with this comforting German Red Cabbage Soup, a vibrant blend of sweet and tangy flavors that pays homage to traditional European cuisine. Its deep ruby hue and aromatic spices make it a visually stunning and olfactory delight, perfect for chilly evenings or as a sophisticated starter.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium head red cabbage, thinly sliced
• 2 tart apples, peeled and diced
• 4 cups homemade vegetable stock
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon caraway seeds
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Stir in the sliced red cabbage and diced apples, cooking until the cabbage begins to soften, approximately 10 minutes.
4. Pour in the vegetable stock, apple cider vinegar, and honey, then add the caraway seeds and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the cabbage is tender.
6. Remove the bay leaf and season the soup with salt and freshly ground black pepper to taste.
7. Stir in the heavy cream and heat through for another 5 minutes, ensuring not to boil.
8. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.

Delight in the velvety texture and harmonious balance of sweet and sour flavors that define this German Red Cabbage Soup. For an extra touch of elegance, serve with a dollop of crème fraîche and a side of crusty rye bread to soak up every last drop.

Blaukraut with Juniper Berries and Bay Leaves

Unveiling a dish that marries the earthy depth of red cabbage with the aromatic whisper of juniper and bay, this Blaukraut recipe transforms humble ingredients into a symphony of flavors. Perfect for those who cherish the art of slow cooking, it’s a testament to how patience can elevate the simplest components to something extraordinary.

Ingredients

• 1 medium head of red cabbage, thinly sliced for tender texture
• 2 tbsp unsalted butter, for a rich, velvety base
• 1 large onion, finely diced to melt into the dish
• 2 cups apple cider vinegar, for a bright, tangy punch
• 1/4 cup granulated sugar, to balance the acidity
• 10 juniper berries, lightly crushed to release their piney essence
• 2 bay leaves, for a subtle, herbal backdrop
• 1 tsp salt, to enhance all flavors
• 1/2 tsp freshly ground black pepper, for a gentle heat

Instructions

1. In a large, heavy-bottomed pot, melt the unsalted butter over medium heat until it begins to foam slightly, about 2 minutes.
2. Add the finely diced onion to the pot, stirring occasionally, until it becomes translucent and soft, about 5 minutes.
3. Introduce the thinly sliced red cabbage to the pot, stirring to coat it evenly with the butter and onions, ensuring every strand is kissed by the heat.
4. Pour in the apple cider vinegar and sprinkle the granulated sugar over the cabbage, stirring to distribute the sweetness and acidity evenly.
5. Add the lightly crushed juniper berries and bay leaves to the pot, nestling them among the cabbage to infuse their flavors throughout the cooking process.
6. Season with salt and freshly ground black pepper, then reduce the heat to low, covering the pot to let the cabbage simmer gently for 1 hour, stirring occasionally to prevent sticking.
7. After 1 hour, remove the lid and continue to cook for an additional 30 minutes, or until the cabbage is tender and the liquid has reduced to a glossy glaze, stirring more frequently as it thickens.
8. Discard the bay leaves and juniper berries before serving, ensuring a smooth texture and balanced flavor in every bite.

Lusciously tender with a vibrant purple hue, this Blaukraut boasts a perfect harmony of sweet, tangy, and herbal notes. Serve it alongside roasted meats or as a bold accompaniment to creamy mashed potatoes for a comforting, flavor-packed meal.

German Red Cabbage and Potato Bake

Hearty and comforting, this German Red Cabbage and Potato Bake marries the earthy sweetness of red cabbage with the creamy texture of potatoes, all enveloped in a subtly spiced sauce that promises to warm the soul.

Ingredients

• 2 cups thinly sliced red cabbage, vibrant and crisp
• 3 medium Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• 1 large yellow onion, finely diced for a sweet, aromatic base
• 2 tbsp unsalted butter, rich and creamy
• 1 cup heavy cream, luxuriously smooth
• 1/2 cup chicken stock, homemade for depth of flavor
• 1 tsp caraway seeds, lightly crushed to release their nutty essence
• 1/2 tsp ground nutmeg, warm and fragrant
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked dish.
2. In a large skillet over medium heat, melt the unsalted butter until it begins to foam slightly, about 1 minute.
3. Add the finely diced yellow onion to the skillet, sautéing until translucent and fragrant, approximately 5 minutes.
4. Stir in the thinly sliced red cabbage and crushed caraway seeds, cooking until the cabbage begins to soften, about 8 minutes.
5. Layer the sliced Yukon Gold potatoes in a greased baking dish, seasoning each layer lightly with salt, freshly ground black pepper, and a pinch of ground nutmeg.
6. Top the potatoes with the sautéed cabbage mixture, spreading it evenly.
7. Pour the heavy cream and chicken stock over the cabbage and potatoes, ensuring the liquid seeps down through the layers.
8. Cover the baking dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes to allow the top to golden slightly.
9. Let the bake rest for 10 minutes before serving to allow the flavors to meld beautifully.

Rich in texture and flavor, this bake offers a delightful contrast between the tender potatoes and the slightly crisp cabbage, with the cream sauce adding a luxurious finish. Serve it alongside a simple roasted pork loin or enjoy it as a standalone vegetarian main for a truly satisfying meal.

Vegan German Red Cabbage with Almonds

Brimming with vibrant hues and a symphony of flavors, this Vegan German Red Cabbage with Almonds is a testament to the beauty of plant-based cooking. Its rich, tangy sweetness paired with the crunchy texture of almonds offers a delightful contrast that’s both nourishing and indulgent.

Ingredients

• 1 medium head of red cabbage, thinly sliced for tender bites
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced for a subtle sweetness
• 2 crisp apples, cored and thinly sliced to add a natural sweetness
• 1/2 cup of apple cider vinegar, for a tangy depth
• 1/4 cup of pure maple syrup, to balance the acidity
• 1 teaspoon of ground cinnamon, for a warm spice note
• 1/2 teaspoon of ground cloves, adding a hint of earthiness
• 1/2 cup of toasted almonds, roughly chopped for a nutty crunch
• Salt to taste, enhancing all the flavors

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and fragrant, approximately 5 minutes, stirring occasionally to prevent burning.
3. Introduce the thinly sliced red cabbage to the pot, stirring to combine with the onions. Cook for 10 minutes, allowing the cabbage to slightly wilt.
4. Mix in the sliced apples, apple cider vinegar, maple syrup, ground cinnamon, and ground cloves, stirring well to ensure even distribution of flavors.
5. Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring every 15 minutes to prevent sticking and to meld the flavors together.
6. While the cabbage simmers, toast the almonds in a dry skillet over medium heat for 3-5 minutes, until golden and aromatic, then roughly chop.
7. After the cabbage has simmered, remove the lid and cook for an additional 10 minutes to reduce any excess liquid, stirring occasionally.
8. Season with salt to taste, then gently fold in the toasted almonds just before serving to maintain their crunch.

This dish boasts a velvety texture with a perfect balance of sweet and tangy flavors, making it a versatile side that pairs beautifully with roasted vegetables or as a hearty topping for vegan sausages. The almonds add a delightful crunch, elevating each bite with their nutty essence.

Conclusion

Kickstart your culinary adventure with these 12 Delicious Blaukraut German Red Cabbage Recipes, each offering a unique twist on a classic dish. Perfect for home cooks looking to explore new flavors, these recipes promise to delight your taste buds and brighten your table. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!