\nBraised Red Cabbage with Apples and Bacon Recipe<\/p>\n
When it comes to comfort food, few ingredients can match the warmth and coziness of German cabbage. Whether braised with apples and bacon, fermented into tangy sauerkraut, or simmered into a hearty soup, this humble vegetable is a staple of German cuisine. In fact, cabbage is such an integral part of German cooking that it’s often paired with other comfort foods like potatoes, pork, and noodles to create satisfying, filling meals.<\/p>\n
In this article, we’ll explore 18 different German cabbage recipes that are sure to warm your belly and your heart. From classic dishes like braised red cabbage with apples and bacon to more modern twists like beer-braised cabbage with bratwurst, these recipes showcase the versatility and deliciousness of German cabbage. Whether you’re a seasoned cook or just looking for some new ideas to try, there’s something on this list for everyone.<\/p>\n
\nBraised Red Cabbage with Apples and Bacon Recipe<\/p>\n
This hearty side dish combines the sweetness of apples with the tanginess of red cabbage, all wrapped up in a rich and savory bacon-infused sauce. Perfect for autumnal gatherings or as a comforting accompaniment to your favorite main courses.<\/p>\n
Ingredients:<\/p>\n
– 1 large head of red cabbage, thinly sliced
\n– 2-3 medium-sized apples, peeled and diced
\n– 6 slices of smoked bacon, chopped
\n– 2 tablespoons brown sugar
\n– 1 tablespoon apple cider vinegar
\n– 1\/4 cup chicken broth
\n– Salt and pepper to taste<\/p>\n
Instructions:<\/p>\n
1. In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy.
\n2. Remove the bacon with a slotted spoon and set aside. Leave the drippings in the pot.
\n3. Add the sliced cabbage and diced apples to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
\n4. Stir in the brown sugar, apple cider vinegar, and chicken broth. Bring to a simmer.
\n5. Return the cooked bacon to the pot and season with salt and pepper to taste.
\n6. Reduce heat to low and let braise for 20-25 minutes, or until the cabbage is tender.<\/p>\n
Cooking Time:<\/strong> 25-30 minutes<\/p>\n Serve warm, garnished with fresh herbs if desired.<\/p>\n Ingredients:<\/strong><\/p>\n – 5 lbs (2.3 kg) cabbage, finely shredded Instructions:<\/strong><\/p>\n 1. In a large bowl, combine shredded cabbage and salt. Massage the mixture with your hands for about 5 minutes to release juices. Cooking Time:<\/strong> 4-6 weeks<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized cabbage, chopped Instructions:<\/strong><\/p>\n 1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized head of cabbage, shredded Instructions:<\/strong><\/p>\n 1. In a large skillet, melt butter over medium heat. Add onion and cook until translucent, about 3-4 minutes. Cooking Time:<\/strong> Approximately 15-20 minutes<\/p>\n Summary: A hearty one-pot dish that combines the flavors of smoked sausage, tender cabbage, and savory spices.<\/p>\n Ingredients:<\/p>\n – 1 lb smoked sausage, sliced Instructions:<\/p>\n 1. Heat the olive oil in a large cast-iron skillet over medium-high heat. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Serve hot, garnished with chopped fresh parsley if desired.<\/p>\n Ingredients:<\/p>\n – 1 medium-sized cabbage, thinly sliced Instructions:<\/p>\n 1. Heat the oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large head of cabbage, shredded Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized head of cabbage, thinly sliced Instructions:<\/strong><\/p>\n 1. In a large Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium head of cabbage, thinly sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized head of cabbage, finely chopped Instructions:<\/strong><\/p>\n 1. In a large pan, saut\u00e9 the chopped cabbage and onion in butter until softened. Cooking Time:<\/strong> Approximately 10-12 minutes to fry all the pancakes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large head of white cabbage, thinly sliced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine sliced cabbage and crushed juniper berries. Cooking Time:<\/strong> None required; this recipe is a quick-pickling process.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized head of cabbage, cored and separated into wedges Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized head of green cabbage, shredded Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the shredded cabbage and chopped apples. Cooking Time:<\/strong> 15-20 minutes (prep time included)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless pork shoulder, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. In a large Dutch oven or heavy pot, cook the pork over medium-high heat until browned on all sides, about 5 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium head of cabbage, thinly sliced Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Herb Butter:<\/strong> Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized cabbage, cored and chopped Instructions:<\/strong><\/p>\n 1. Place the chopped cabbage, onion, and garlic in a large slow cooker. Cooking Time:<\/strong> 4-10 hours<\/p>\n Get cozy with these 18 hearty German cabbage recipes that are sure to become new favorites! From comforting braises and soups to savory salads and skillet meals, there’s something for everyone. Try Braised Red Cabbage with Apples and Bacon, German-Style Sauerkraut with Caraway Seeds, or Warm German Cabbage Salad with Mustard Dressing. Or go bold with recipes like Beer-Braised Cabbage with Bratwurst or Slow-Cooked Cabbage with Ham Hock. Whatever your taste, these traditional German dishes are sure to warm your belly and your heart.<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to comfort food, few ingredients can match the warmth and coziness of German cabbage. Whether braised with apples and bacon, fermented into tangy sauerkraut, or simmered into a hearty soup, this humble vegetable is a staple of German cuisine. In fact, cabbage is such an integral part of German cooking that it’s … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":4747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-4933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casseroles"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4933","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=4933"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4933\/revisions"}],"predecessor-version":[{"id":4934,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4933\/revisions\/4934"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/4747"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=4933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=4933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=4933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}German-Style Sauerkraut with Caraway Seeds<\/h2>\n
\nThis classic recipe captures the essence of traditional German sauerkraut, flavored with the pungent aroma and subtle nutty taste of caraway seeds. A perfect condiment for sausages, sandwiches, and plates of hearty German fare.<\/p>\n
\n– 1 tablespoon salt
\n– 1\/4 cup (60 ml) water
\n– 2 tablespoons caraway seeds
\n– 1 tablespoon grated fresh ginger (optional)<\/p>\n
\n2. Add water and caraway seeds to the cabbage mixture. Mix well.
\n3. Pack the mixture into a large glass jar or crock, pressing down firmly to remove air pockets.
\n4. If using ginger, place it on top of the sauerkraut.
\n5. Cover the jar with cheesecloth or a clean cloth, securing it with a rubber band.
\n6. Let the sauerkraut ferment at room temperature (68\u00b0F – 72\u00b0F \/ 20\u00b0C – 22\u00b0C) for 4-6 weeks. Shake the jar daily to help fermentation.
\n7. Once fermented, store the sauerkraut in the refrigerator to slow down fermentation.<\/p>\nCabbage and Potato Soup (Kohlsuppe)<\/h2>\n
\nA hearty and comforting German-inspired soup that’s perfect for a chilly evening.<\/p>\n
\n– 2-3 large potatoes, peeled and diced
\n– 2 tablespoons butter
\n– 1 onion, chopped
\n– 4 cups chicken broth
\n– Salt and pepper to taste
\n– Optional: 1\/4 cup milk or heavy cream (for a creamy version)<\/p>\n
\n2. Add the chopped cabbage and cook until it starts to soften, about 5 minutes.
\n3. Add the diced potatoes, chicken broth, salt, and pepper. Stir well to combine.
\n4. Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes or until the potatoes are tender.
\n5. Taste and adjust seasoning as needed. If desired, add milk or heavy cream for an extra creamy texture.<\/p>\nBavarian Cabbage Rolls with Ground Pork<\/h2>\n
\nExperience the hearty flavors of Bavaria with this traditional recipe, where tender cabbage leaves are filled with savory ground pork and baked to perfection.<\/p>\n
\n– 1 lb ground pork
\n– 1 onion, finely chopped
\n– 2 cloves of garlic, minced
\n– 1 tablespoon caraway seeds
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 cup breadcrumbs
\n– 2 tablespoons butter, melted<\/p>\n
\n2. Remove the cabbage leaves from the head and blanch them in boiling water for 5 minutes. Drain and set aside.
\n3. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
\n4. Add the chopped onion, minced garlic, caraway seeds, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
\n5. To assemble the rolls, lay a cabbage leaf flat on a work surface and place about 1\/4 cup of the ground pork mixture in the center. Fold the cabbage over the filling, then roll up tightly. Repeat with remaining leaves and filling.
\n6. Place the rolls seam-side down in a baking dish and dot the top with melted butter.
\n7. Bake for 25-30 minutes or until the cabbage is tender and the filling is hot.<\/p>\nWarm German Cabbage Salad with Mustard Dressing<\/h2>\n
\nWarm German Cabbage Salad with Mustard Dressing: A hearty and flavorful side dish perfect for chilly evenings or special occasions.<\/p>\n
\n– 2 tablespoons butter
\n– 1\/4 cup chopped onion
\n– 2 cloves garlic, minced
\n– 1 teaspoon caraway seeds
\n– Salt and pepper to taste
\n– 2 tablespoons mustard dressing (homemade or store-bought)
\n– 1 tablespoon chopped fresh parsley<\/p>\n
\n2. Add garlic and caraway seeds; cook for an additional minute.
\n3. Stir in shredded cabbage and cook until slightly wilted, about 5 minutes.
\n4. Season with salt and pepper to taste.
\n5. Drizzle mustard dressing over the cabbage mixture and toss to coat.
\n6. Garnish with chopped parsley before serving.<\/p>\nSmoked Sausage and Cabbage Skillet<\/h2>\n
\nSmoked Sausage and Cabbage Skillet Recipe<\/p>\n
\n– 1 medium head of cabbage, thinly sliced
\n– 2 tbsp olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 tsp caraway seeds
\n– Salt and pepper to taste
\n– 1\/4 cup chicken broth<\/p>\n
\n2. Add the sliced sausage and cook for 5 minutes or until browned, stirring occasionally.
\n3. Add the chopped onion and minced garlic; cook until the onion is translucent, about 3 minutes.
\n4. Add the sliced cabbage, caraway seeds, salt, and pepper. Stir to combine.
\n5. Pour in the chicken broth and bring the mixture to a simmer.
\n6. Reduce heat to medium-low and let cook for an additional 10-12 minutes or until the cabbage is tender.<\/p>\nSweet and Sour Cabbage with Onions<\/h2>\n
\nSweet and Sour Cabbage with Onions: A flavorful and tangy side dish that’s perfect for accompanying your favorite main courses.<\/p>\n
\n– 1 large onion, thinly sliced
\n– 2 tablespoons of vegetable oil
\n– 1 cup of sweet and sour sauce (homemade or store-bought)
\n– 1 tablespoon of sugar
\n– Salt to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the sliced onions and cook until they’re translucent and slightly caramelized (about 5-7 minutes).
\n3. Add the sliced cabbage to the skillet and stir to combine with the onions.
\n4. Pour in the sweet and sour sauce, sugar, and salt. Stir everything together until the cabbage is well coated.
\n5. Reduce heat to low and simmer for 10-12 minutes or until the cabbage is tender.
\n6. Taste and adjust seasoning as needed.
\n7. Garnish with chopped parsley if desired.<\/p>\nGerman Cabbage and Noodle Bake (Kohlrouladen)<\/h2>\n
\nA hearty and comforting German dish that combines the flavors of saut\u00e9ed cabbage, noodles, and a hint of caraway seeds. Perfect for a cozy dinner or brunch.<\/p>\n
\n– 8 oz macaroni
\n– 2 tablespoons butter
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon caraway seeds
\n– Salt and pepper to taste
\n– 1 cup grated cheddar cheese (optional)<\/p>\n
\n2. Cook macaroni according to package instructions; set aside.
\n3. In a large skillet, saut\u00e9 the chopped onion and minced garlic until softened.
\n4. Add shredded cabbage to the skillet and cook until wilted, about 5 minutes.
\n5. Combine cooked macaroni, saut\u00e9ed cabbage mixture, and caraway seeds in a baking dish.
\n6. Dot the top with butter and sprinkle with cheddar cheese (if using).
\n7. Bake for 20-25 minutes or until golden brown.<\/p>\nBeer-Braised Cabbage with Bratwurst<\/h2>\n
\nSavory cabbage pairs perfectly with spicy bratwurst and a hint of beer flavor, making for a hearty and comforting dish.<\/p>\n
\n– 4 bratwurst sausages
\n– 2 tablespoons butter
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup beer (any lager or pilsner works well)
\n– Salt and pepper to taste
\n– Optional: caraway seeds or chopped fresh parsley for garnish<\/p>\n
\n2. Add garlic and cook for an additional minute.
\n3. Add sliced cabbage, stirring to combine with the onion mixture. Cook until the cabbage starts to soften, about 5-7 minutes.
\n4. Place bratwurst sausages on top of the cabbage mixture.
\n5. Pour in beer, making sure the sausages are covered.
\n6. Cover the pot and bring to a simmer.
\n7. Reduce heat to low and let cook for 30 minutes or until the cabbage is tender and the sausages are cooked through.
\n8. Season with salt and pepper to taste.
\n9. Garnish with caraway seeds or chopped fresh parsley, if desired.<\/p>\nCreamy Cabbage and Leek Gratin<\/h2>\n
\nA rich and flavorful side dish that combines the sweetness of caramelized leeks with the crunch of saut\u00e9ed cabbage, all topped off with a creamy bechamel sauce.<\/p>\n
\n– 2 large leeks, thinly sliced
\n– 2 tablespoons butter
\n– 1 onion, finely chopped
\n– 1\/2 cup grated cheddar cheese
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, melt butter over medium heat. Add leeks and cook until caramelized, about 15 minutes.
\n3. Add chopped onion and cook for an additional 5 minutes.
\n4. Add sliced cabbage to the skillet and cook until slightly tender, about 10 minutes.
\n5. In a separate saucepan, combine heavy cream and grated cheese. Heat over low heat until smooth and creamy.
\n6. Combine cooked cabbage mixture with cream sauce. Season with salt and pepper to taste.
\n7. Transfer mixture to a baking dish and top with additional grated cheese if desired.
\n8. Bake for 20-25 minutes or until golden brown.<\/p>\nGerman Cabbage Pancakes (Kohlpfannkuchen)<\/h2>\n
\nThese crispy and flavorful pancakes are a beloved German tradition, perfect as a side dish or appetizer. With their savory cabbage filling and golden-brown exterior, they’re sure to delight.<\/p>\n
\n– 2 tablespoons butter
\n– 1 onion, finely chopped
\n– 1 egg, lightly beaten
\n– 1\/4 cup all-purpose flour
\n– Salt and pepper to taste
\n– Vegetable oil for frying<\/p>\n
\n2. In a separate bowl, mix together the egg, flour, salt, and pepper.
\n3. Add the cooked cabbage mixture to the egg mixture and stir well.
\n4. Heat about 1\/2 inch of vegetable oil in a large frying pan over medium heat.
\n5. Drop tablespoon-sized amounts of the batter into the hot oil and flatten slightly.
\n6. Fry for 2-3 minutes on each side, until golden brown.
\n7. Drain pancakes on paper towels and serve warm.<\/p>\nPickled White Cabbage with Juniper Berries<\/h2>\n
\nThis traditional Eastern European recipe adds a unique twist to classic pickling by incorporating juniper berries, which provide a subtle pine flavor. This tangy and crunchy side dish is perfect for accompanying roasted meats or as a topping for sandwiches.<\/p>\n
\n– 1 cup (250ml) white vinegar
\n– 1\/2 cup (125ml) water
\n– 1 tablespoon sugar
\n– 1\/4 cup (30g) juniper berries, crushed
\n– 1\/2 teaspoon salt<\/p>\n
\n2. In a saucepan, bring the vinegar, water, sugar, and salt to a boil.
\n3. Pour the hot pickling liquid over the cabbage mixture, ensuring that all cabbage is covered.
\n4. Let it cool to room temperature, then refrigerate for at least 24 hours or up to 1 week.<\/p>\nRoasted Cabbage Wedges with Mustard Sauce<\/h2>\n
\nA flavorful twist on traditional cabbage dishes, these roasted wedges are perfect for a quick and easy side dish or main course. The tangy mustard sauce adds a rich and creamy element to the dish.<\/p>\n
\n– 2 tablespoons olive oil
\n– Salt and pepper, to taste
\n– 1\/4 cup whole-grain mustard
\n– 2 tablespoons heavy cream or half-and-half
\n– 1 tablespoon honey<\/p>\n
\n2. In a large bowl, toss cabbage wedges with olive oil, salt, and pepper until evenly coated.
\n3. Spread the cabbage on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.
\n4. While the cabbage is roasting, mix together mustard, heavy cream, and honey in a small bowl until smooth.
\n5. Remove the cabbage from the oven and brush with the mustard sauce.
\n6. Serve warm and enjoy!<\/p>\nGerman Cabbage and Apple Slaw<\/h2>\n
\nThis refreshing slaw combines the crunch of cabbage with the sweetness of apples, making it a perfect side dish for any German-inspired meal. With its tangy flavor profile, this slaw is sure to please.<\/p>\n
\n– 2-3 medium-sized apples (Granny Smith or Golden Delicious), peeled and chopped
\n– 1\/4 cup mayonnaise
\n– 2 tablespoons apple cider vinegar
\n– 1 tablespoon sugar
\n– Salt to taste<\/p>\n
\n2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth.
\n3. Pour the dressing over the cabbage-apple mixture and toss to coat.
\n4. Season with salt to taste.
\n5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
\n6. Serve chilled or at room temperature.<\/p>\nPork and Cabbage Stew (Eintopf)<\/h2>\n
\nA hearty and comforting German-inspired stew that’s perfect for a cozy evening meal. This one-pot wonder combines tender pork, crunchy cabbage, and flavorful spices in a rich broth.<\/p>\n
\n– 2 cups shredded cabbage
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup beef broth
\n– 1\/4 cup apple cider vinegar
\n– 1 tsp caraway seeds
\n– Salt and pepper to taste<\/p>\n
\n2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
\n3. Stir in the cabbage, beef broth, apple cider vinegar, caraway seeds, salt, and pepper.
\n4. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the pork is tender and the cabbage is cooked through.
\n5. Serve hot with crusty bread or over mashed potatoes.<\/p>\nCabbage and Bacon Stir-Fry with Caraway<\/h2>\n
\nThis hearty stir-fry combines the sweetness of caramelized cabbage with the smokiness of crispy bacon, all infused with the distinctive flavor of caraway seeds.<\/p>\n
\n– 6 slices of bacon, diced
\n– 2 tablespoons of olive oil
\n– 1 tablespoon of caraway seeds
\n– Salt and pepper to taste
\n– Optional: 1 tablespoon of soy sauce (for added depth of flavor)<\/p>\n
\n2. Add the diced bacon and cook until crispy, stirring occasionally (about 5-7 minutes).
\n3. Remove the cooked bacon from the skillet with a slotted spoon and set aside.
\n4. In the same skillet, add the sliced cabbage and caraway seeds. Cook for 5-6 minutes, or until the cabbage is tender and slightly caramelized.
\n5. Stir in the cooked bacon and season with salt, pepper, and optional soy sauce (if using).
\n6. Serve hot over rice or noodles, if desired.<\/p>\nGerman Cabbage Strudel with Herb Butter<\/h2>\n
\nExperience the flavors of Germany with this hearty and delicious cabbage strudel, accompanied by a rich herb butter.<\/p>\n
\n– 1 large head of green cabbage, shredded
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 teaspoon caraway seeds
\n– 2 tablespoons unsalted butter, melted
\n– 1 egg, beaten
\n– 1 tablespoon white vinegar
\n– 1 package of puff pastry, thawed
\n– Herb Butter (see below)
\n– Confectioner’s sugar, for dusting<\/p>\n
\n1. Preheat oven to 375\u00b0F (190\u00b0C).
\n2. In a large skillet, saut\u00e9 the shredded cabbage with melted butter, salt, pepper, and caraway seeds until tender.
\n3. Roll out puff pastry on a floured surface to desired thickness.
\n4. Spread the cooked cabbage mixture evenly over the pastry, leaving a 1-inch border around edges.
\n5. Brush edges with beaten egg and fold the dough over the filling, pressing gently to seal.
\n6. Place strudel on baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
\n7. Dust with confectioner’s sugar before serving.<\/p>\n
\nMix softened butter with chopped fresh parsley, chives, and a pinch of salt. Spread on top of the strudel during the last 5 minutes of baking.<\/p>\nSlow-Cooked Cabbage with Ham Hock<\/h2>\n
\nThis recipe is a perfect example of how simple ingredients can come together to create a rich and satisfying dish. Slow-cooked cabbage with ham hock is a classic winter comfort food that’s easy to prepare and packed with flavor.<\/p>\n
\n– 1 ham hock (about 2 pounds), trimmed of excess fat
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper<\/p>\n
\n2. Add the ham hock on top of the vegetables.
\n3. Sprinkle with salt and pepper to taste.
\n4. Cook on low for 8-10 hours or high for 4-6 hours.
\n5. Remove the ham hock from the pot, let it cool slightly, then pull off any remaining meat and return it to the slow cooker.
\n6. Serve hot, garnished with chopped fresh herbs if desired.<\/p>\nSummary<\/h2>\n