Best Bavarian Red Cabbage Recipes

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SLOW COOKER BAVARIAN RED CABBAGE



Slow Cooker Bavarian Red Cabbage image

Tasty recipe from my Mom's Crock Pot Cook book from the 70's

Provided by Marcia McCance

Categories     Vegetables

Number Of Ingredients 8

1 small head red cabbage (washed & coarsely sliced)
1 medium onion, chopped
3 tart apples (granny smith are good) cored and quartered
2 tsp salt
1 c hot water
1 1/2 Tbsp sugar
1/2 c red wine vinegar
3 Tbsp bacon grease or butter

Steps:

  • 1. Place all ingredients in crock pot in order listed. Cover and cook on low for 6 to 8 hours (High 3-4 hours)
  • 2. Stir well before serving.
  • 3. NOTE: may add any or all of the following, if you like: 1/4 tsp. freshly ground nutmeg 1/2 tsp. grounds cloves 1/2 tsp. caraway seeds (optional)
  • 4. This should fit a 4-5 qt slow cooker For larger (6 qt) crock pot, use large head of cabbage and add 1/2 C of apple juice

BAVARIAN BEEF WITH RED CABBAGE



Bavarian Beef With Red Cabbage image

Make this hearty German style stew for an Oktoberfest party. Serve it on a large platter atop poppy seed noodles, accompanied by the tangy red cabbage and a pitcher of beer.

Provided by Olha7397

Categories     Stew

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 23

1 tablespoon vegetable oil
2 lbs stewing beef
2 cups chopped onions
2 teaspoons caraway seeds
1/4 teaspoon pepper
1 bay leaf
2 cups beef stock
1/3 cup red wine vinegar
3 tablespoons packed brown sugar
1 tablespoon grated lemon rind
1/4 cup molasses
2 tablespoons all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 small red cabbage, shredded (about 2 lb/1kg)
1/2 cup red wine vinegar
2 apples, peeled and sliced
1/4 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon salt
2 onions
4 whole cloves

Steps:

  • In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
  • Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
  • In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
  • RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
  • Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
  • Canadian Living.

Nutrition Facts : Calories 628.9, Fat 34, SaturatedFat 13.5, Cholesterol 106.4, Sodium 496.8, Carbohydrate 51.6, Fiber 5.1, Sugar 35.6, Protein 31.3

BAVARIAN RED CABBAGE



Bavarian Red Cabbage image

Make and share this Bavarian Red Cabbage recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup chopped onion
2 tablespoons cooking oil
9 cups shredded red cabbage
1 large tart apple, cored and cubed
1/2 cup raisins
3 tablespoons cider vinegar
2 tablespoons brown sugar
2 teaspoons caraway seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf

Steps:

  • In a large saucepan or Dutch oven, cook onion in oil until tender. Stir in cabbage.
  • Cover and cook over low heat for 10 minutes or until cabbage becomes limp.
  • Stir in apple, raisins, vinegar, brown sugar, caraway seeds, salt, pepper and bay leaf.
  • Cover and cook over low heat for 20 minutes.

Nutrition Facts : Calories 120.1, Fat 3.7, SaturatedFat 0.5, Sodium 170, Carbohydrate 22.4, Fiber 3.2, Sugar 15.5, Protein 1.8

RED CABBAGE, BAVARIAN STYLE RECIPE - (4.1/5)



Red Cabbage, Bavarian Style Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 12

1 medium sized head red cabbage, cored and sliced thin
1 medium yellow onion, sliced thin
1 granny smith apple, peeled cored and grated
1 cup unsweetened apple pure juice (not concentrate)
1 cup brown sugar
1 cup red wine vinegar
Kosher or sea salt & pepper
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon allspice
1 bay leaf
Olive oil

Steps:

  • Cut red cabbage into quarters and cut out the core and slice thin. Peel onion, cut in half and slice thin. Grate apple. In a dutch oven, add about 1 generous turn of the pan of oil and heat. Cook onions 2 to 3 minutes and add the red cabbage. Braise the cabbage until just tender 3 to 5 minutes. Season with kosher salt & freshly ground pepper, to taste. Add ground cloves, allspice and nutmeg. Add caraway seed, if desired. Add the brown sugar, apples, apple juice and vinegar. Cover and simmer until the cabbage is cooked and tender-- do not boil or overcook. Cooking time is about 30 to 45 minutes. Remove bay leaf and serve with a slotted spoon. This works well in a slow cooker.

BAVARIAN RED CABBAGE



Bavarian Red Cabbage image

Make and share this Bavarian Red Cabbage recipe from Food.com.

Provided by Annacia

Categories     Apple

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 8

1 large head red cabbage, washed and coarsely sliced
6 tart apples, cored & quartered
2 medium onions, coarsely chopped
2 teaspoons salt
3 tablespoons sugar
2 cups hot water
6 tablespoons butter
2/3 cup cider vinegar

Steps:

  • Place all the ingredients into the crock pot.
  • Cover and cook on low 8 to 10 hours or high 3 hours.
  • Stir well before serving.

Nutrition Facts : Calories 208.1, Fat 9.1, SaturatedFat 5.6, Cholesterol 22.9, Sodium 685, Carbohydrate 32.4, Fiber 5.8, Sugar 22.3, Protein 2.6

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