German cabbage dish. German stewed cabbage. Recipe for red cabbage with sausages

The German wish for happiness is “Live well, eat cabbage” (“Leb wohl, ess Kohl”). Cabbage is a staple German side dish. It is eaten with meat, poultry, fish and even potatoes.

In Germany, not a single feast is complete without cabbage.

In Germany, both fresh and sauerkraut. Christmas dinner in this country is unthinkable without knuckle with cabbage: in German cuisine they are sensitive to its combination with pork meat.

Traditional German cabbage - pickled, stewed in a special way. This dish has a number of advantages:

In this article we will tell you how to stew and ferment cabbage in German and where to try a ready-made dish in Germany and Moscow.

Historical reference

Cabbage stewed in German style - National dish Germany. In his homeland they call him "sauerkraut", which means “ sour cabbage».

Traditionally, cabbage was left to ferment under pressure in clay pots immersed in water. The conservation process took up to 6 weeks. From the second half of the 19th century. Sauerkraut began to be produced on an industrial scale - now it can be bought in many German stores.

The Germans do not use carrots for sourdough.

German sauerkraut tastes similar to Russian, although it is fermented without carrots, with salt, and sometimes with vinegar.

In Germany, sauerkraut is stewed, fried and even boiled.

What's the secret?

This side dish is very popular both in Germany and in other countries. Lovers of sour cabbage and hearty food pork meat, once I tried this combination in German restaurants, cannot deny themselves the pleasure of eating this dish at home, so they are actively looking for recipes or restaurants where it is served.

Cabbage in German is “with a bang!” comes with Czech dumplings.

By the way, in the Czech Republic they also serve a famous cabbage side dish: marinated and stewed, with dumplings (these are Czech dumplings) and meat. These side dishes differ in taste: the Czech one is crunchy, while the German one is soft and tender.

German cabbage is eaten with pork, beef, duck, chicken, fish, potatoes, and bread.

How to cook at home? - German cabbage recipes

The correct German cabbage recipe necessarily includes onions, vegetable (or butter), or better yet, pork fat, and pepper. Juniper berries, caraway seeds, apples, and beer are desirable.

On holidays, pork knuckle is traditionally served at the table.

And, of course, pork knuckle, ham or ribs as a main course with a side dish.

Recipe No. 1. Classic German braised cabbage

You will need:

Recipe No. 2. Red cabbage with sausages

You will need:

Recipe No. 3. Simplest

This is a recipe for cabbage, sauerkraut in German style, and then stewed.

You will need:

• Cabbage - 1 fork (preferably large);
• Onion - 1 pc.;
• Vegetable (or butter) oil for frying;
• Apple cider vinegar - 4 tbsp. l.;
• Bay leaf, juniper berries, ground pepper, cumin, salt - to taste.

A dish for every day!

1. Finely chop the cabbage, add salt, pour vinegar, put it in a saucepan under a press and put it in a warm place.
2. Depending on your preferences (what kind of cabbage you like), you can ferment it from a day to three.
3. Fry finely chopped onion in oil, then add cabbage and spices.
4. Fry until soft.

Of course, all lovers of German cuisine will be interested. This dish is a cross between a soup and a main course. It can be prepared from scrap materials, it always succeeds, and absolutely everyone likes it. A plate of Eintopf will help you restore strength after a hard day at work, warm you up when it’s cold and lift your spirits when you’re sad.

Secrets of delicious cabbage

Where can you taste German cabbage?

In Germany

All Bavarian restaurants in Munich treat their customers to stewed cabbage, sausages, pork dishes and salted pretzels. We especially recommend Hofbräuhaus, Bayerischer Donisl and Spatenhaus.

The Hofbräuhaus serves the most... delicious cabbage, delicious sausages and the best beer.

Berlin pleases its guests with cabbage, of course. Feel free to visit Bieberbau, Marjellchen, Restaurant Schlossgarten.

The cozy atmosphere of Bieberbau is conducive to long gatherings with friends.

In any German city there are small cafes and street stalls selling food national cuisine, will offer you cabbage as a side dish or an independent dish.

In Moscow

You can taste German-style cabbage in the restaurant (2nd Tverskaya-Yamskaya Street, 2).

A piece of Germany in the center of Moscow is the Spaten-House restaurant.

You will be served Bavarian cabbage at the establishment "Burgher"(Dokuchaev lane, 6, p. 2).

IN "Aisban-Grill"(Varshavskoe highway, 82) for sausages and pig's feet you will be offered traditional German cabbage.

The German wish for happiness is “Live well, eat cabbage” (“Leb wohl, ess Kohl”). Cabbage is a staple German side dish. It is eaten with meat, poultry, fish and even potatoes.

In Germany, not a single feast is complete without cabbage.

In Germany, both fresh and sauerkraut are respected. Christmas dinner in this country is unthinkable without knuckle with cabbage: in German cuisine they are sensitive to its combination with pork meat.

Traditional German cabbage - pickled, stewed in a special way. This dish has a number of advantages:

• it is easy to prepare;
• the ingredients for its preparation are inexpensive and available;
• its peculiar sour taste goes well with beer and such popular products in Germany (and abroad) as sausages and sausages. rack of pork ribs, chop, ham;

If you order a traditional German lunch, you will receive sauerkraut, mustard and sausages.

it can serve as a side dish, can be part of a salad, can replace full lunch or dinner, because it is often stewed with sausages, ribs, and pieces of meat.

In this article we will tell you how to stew and ferment cabbage in German and where to try a ready-made dish in Germany and Moscow.

Historical reference

German-style cabbage is the national dish of Germany. In its homeland it is called “sauerkraut”. which is what “sour cabbage” means.

Traditionally, cabbage was left to ferment under pressure in clay pots immersed in water. The conservation process took up to 6 weeks. From the second half of the 19th century. Sauerkraut began to be produced on an industrial scale - now it can be bought in many German stores.

The Germans do not use carrots for sourdough.

German sauerkraut tastes similar to Russian, although it is fermented without carrots, with salt, and sometimes with vinegar.

In Germany, sauerkraut is stewed, fried and even boiled.

What's the secret?

This side dish is very popular both in Germany and in other countries. Fans of sour cabbage and hearty pork meat, having tried this combination in German restaurants, cannot deny themselves the pleasure of eating this dish at home, so they are actively looking for recipes or restaurants that serve it.

Cabbage in German is “with a bang!” comes with Czech dumplings.

By the way, in the Czech Republic they also serve a famous cabbage side dish. marinated and stewed, with dumplings (these are Czech dumplings) and meat. These side dishes differ in taste: the Czech one is crunchy, while the German one is soft and tender.

German cabbage is eaten with pork, beef, duck, chicken, fish, potatoes, and bread.

How to cook at home? - German cabbage recipes

The correct German cabbage recipe necessarily includes onions, vegetable (or butter), or better yet, pork fat, and pepper. Juniper berries, caraway seeds, apples, and beer are desirable.

On holidays, pork knuckle is traditionally served at the table.

And, of course, pork knuckle, ham or ribs as a main course with a side dish.

Recipe No. 1. Classic German braised cabbage

• sauerkraut - 0.5 kg;
• onion - 1 pc.;
• apple - 1 pc.;
• smoked lard - 50 gr.;

Only smoked lard will give cabbage a unique taste and smell.

juniper berries - 3 pcs.;

cumin - to taste;

water - 2 glasses.

1. Finely chop the cabbage with a knife.

The thinner the straw, the more delicate the taste.

Place lard cut into small cubes in a frying pan with thick walls, add onion cut into thin half rings, and fry until lightly golden.

Add cabbage and seasonings, stir.

Pour in water and simmer, stirring, until brownish.

Place a finely chopped apple in the cabbage and simmer until done.

Recipe No. 2. Red cabbage with sausages

• red sauerkraut - 1 kg;

Red cabbage is slightly different in taste from white cabbage.

sausages - 300 gr.;

onion - 1 pc.;

sugar - 1 tbsp. l.;

apple - 1 pc.;

broth - 2 tbsp.;

lard for frying;

spices (salt, pepper, cumin) - to taste.

1. Fry the sausages, cut into slices, in lard until crispy.
2. Add sugar and mix. Simmer for half a minute.
3. Add chopped onion and fry for 3-5 minutes.
4. Now add cabbage and diced apple.

The Germans always add apple to cabbage.

Then add the spices.

Pour broth over cabbage.

Cover with a lid and, stirring occasionally, simmer for about half an hour.

Recipe No. 3. Simplest

This is a recipe for cabbage, sauerkraut in German style, and then stewed.

• Cabbage - 1 fork (preferably large);
• Onion - 1 pc.;
• Vegetable (or butter) oil for frying;
• Apple cider vinegar - 4 tbsp. l.;
• Bay leaf, juniper berries, ground pepper, cumin, salt - to taste.

A dish for every day!

1. Finely chop the cabbage, add salt, pour vinegar, put it in a saucepan under a press and put it in a warm place.
2. Depending on your preferences (what kind of cabbage you like), you can ferment it from a day to three.
3. Fry finely chopped onion in oil, then add cabbage and spices.
4. Fry until soft.

Of course, all lovers of German cuisine will be interested in learning the recipe for the national soup “Eintopf”. This dish is a cross between a soup and a main dish. It can be prepared from scrap materials, it always succeeds, and absolutely everyone likes it. A plate of Eintopf will help you restore strength after a hard day at work, warm you up when it’s cold and lift your spirits when you’re sad.

Secrets of delicious cabbage

• You can’t be distracted while cooking, otherwise the cabbage will burn. The dish does not take long to prepare.
• Sometimes sour jam (for example, blackcurrant) is added to stewed cabbage: this gives the dish a special taste and aroma, but not everyone will like sweet and sour cabbage. Ratio: half a glass of jam per 1 kg of cabbage. Jam is added five minutes before readiness.

Some gourmets add currant jam to the side dish.

You can safely replace frying oil in recipes with lard.

German-style cabbage will be an excellent filling for strudel with cabbage and meat - nourishing, tasty, affordable.

Where can you taste German cabbage?

In Germany

All Bavarian restaurants in Munich treat their customers to stewed cabbage, sausages, pork dishes and salted pretzels. We especially recommend Hofbräuhaus, Bayerischer Donisl and Spatenhaus.

Hofbräuhaus serves the most delicious cabbage, delicious sausages and the best beer.

Berlin delights its guests with hearty German cuisine and, of course, cabbage. Feel free to go to Bieberbau, Marjellchen, Restaurant Schlossgarten.

The cozy atmosphere of Bieberbau is conducive to long gatherings with friends.

In any German city, small cafes and street stalls selling national cuisine will offer you cabbage as a side dish or as an independent dish.

In Moscow

You can taste German-style cabbage at the Spaten-House restaurant (2nd Tverskaya-Yamskaya Street, 2).

A piece of Germany in the center of Moscow is the Spaten-House restaurant.

You will be served Bavarian cabbage at the Burger establishment (Dokuchaev Lane 6, building 2).

At Eisbahn-Grill (Varshavskoe shosse, 82), you will be offered traditional German cabbage with sausages and pork knuckles.

It is impossible to imagine German cooking without cabbage. If we associate Italy with pizza and pasta, then classic dish In Germany it is considered sauerkraut or stewed cabbage. Do you want to experience the taste of traditional German cuisine? Find out how real cabbage is prepared in German.

Symbol of German cooking

According to the criteria of high restaurant art, cabbage is just a side dish for meat. But cabbage has always taken pride of place. In different parts of the country it was prepared in different ways, adding onions, carrots, apples and berries.

In many German dishes, cabbage is not a side dish, but the main ingredient. When fermented and stewed, it goes well with meat, sausages, sausages and even fish.

Cabbage, pickled for the winter, has saved the inhabitants of Germany from vitamin deficiency during the cold season for centuries. In the second half of the twentieth century, the popularity of this vegetable in German home kitchen decreased somewhat, but nowadays traditional cooking is returning to its former position. This is not surprising, because cabbage can be used to prepare many delicious, varied and healthy dishes.

Cabbage, pickled in German style

Pickling cabbage is known not only in Germany, but also in other countries. How does German sauerkraut differ from that prepared in Eastern European countries? It turns out that the preparation of this dish has its own characteristics.

The first is the cutting method. In the German tradition, it is customary to shred cabbage very thinly, then when pickled it becomes tender and soft.

The second secret is additional components that are added during salting. These are not only carrots and salt, but also cumin, apples and juniper berries. Finely shredded cabbage, soaked in apple and berry juice, acquires a special taste and aroma.

The third feature is the salting time.

The Germans like their sauerkraut to be sour and spicy. Therefore, they keep it under pressure for quite a long time, and when they serve it, they add plenty of onions, vegetable oil and spices.

The German sauerkraut recipe includes the following components:

• cabbage – 3 kg;
• carrots – 0.5 kg;
• apples (preferably sour varieties) – 0.5-0.7 kg;
• salt – 2 tablespoons;
• cumin – 3 tablespoons;
• juniper berries - ½ cup.

The cabbage is finely chopped, the carrots are grated on a coarse grater, and the cored apples are cut into thin slices. Cumin seeds are fried in a dry frying pan and kneaded thoroughly.

All components are placed in a large saucepan, thoroughly ground and placed under pressure. The pan should be kept in a warm room for two or three days and, from time to time, holes should be made in the cabbage layer to allow gases to escape. Then you should move the container to a cool place for storage. After 6 weeks, the dish will acquire the desired spicy and sour taste.

In Germany, sauerkraut is considered an excellent snack for beer and is even served on. In addition, it plays an important role in the traditional nutrition system. The Germans love and eat large quantities of schnitzels, fried meats, sausages and sausages. Fat meat dishes are hard on the stomach, and sauerkraut has properties that allow it to act as an active regulator of digestion. In combination with it, fatty hams, bacon, and pork ribs are digested much better.

Sour and spicy sauerkraut is included in many German salads (for example), used as a filling for pies and as the main component of popular traditional stews Germany.

Stewed sauerkraut: classic recipe

German cuisine is replete with cabbage recipes. But there is a dish that is considered classic in culinary tradition Germany. It is prepared approximately the same in all regions of the country. We are talking about stewed sauerkraut (Geschmortes Sauerkraut).

In most countries, it is customary to stew fresh cabbage. But in German cuisine, sauerkraut is used to prepare one of the most famous and appetizing side dishes. This gives the dish a unique spicy taste.

To prepare German stewed cabbage you will need:

• sauerkraut - 0.5 kg;
• onions - 1 piece;
• apple - 1 piece;
• smoked lard - 50 grams;
• juniper berries - 1/4 cup;
• spices (salt, pepper) - to taste;
• apple juice - 2 glasses.

For stewing, it is better to use a frying pan with thick walls. German chefs believe that the more sour the cabbage, the better the taste. ready-made dish. The technique for preparing this popular German side dish is quite simple.

First, finely chopped lard and onion are lightly fried in a frying pan. Then cabbage, juniper and apple juice are added. The dish is simmered for about 35 minutes over low heat until the cabbage turns brown. Diced apples and spices are added shortly before cooking. The total cooking time is 40-50 minutes.

There are different variations of preparing stewed cabbage. For example, instead of apple juice you can take the broth. If you don't have juniper berries, you can substitute plums.

Sauerkraut is considered the best side dish for shanks.

How to cook sour red cabbage with sausages

In Germany, not only white cabbage is grown, but also other varieties of this vegetable. Red cabbage tastes slightly different from white cabbage, and experienced chefs skillfully use this feature when preparing it.

Red cabbage with sausages - delicious and hearty dish, which is still popular today. It cooks quickly and has an original sweet and sour taste.

You can use fresh or sour red cabbage. You can ferment it in the same way as cabbage.

For cooking have a delicious dinner in German style you will need:

• pickled red cabbage – 1 kg;
• sausages (boiled or smoked) – 0.3 kg;
• onions – 1 piece;
• apple - 1 piece;
• melted lard - 2 tablespoons;
• sugar – 1 tablespoon;
• water or broth - 2 cups;
• spices (salt, bay leaf, black pepper) - to taste.

The sausages are cut into slices and fried in lard until golden brown. Sugar and onion, peeled and cut into half rings, are added to them. After frying for 3-5 minutes over low heat, add shredded cabbage, diced apple, spices and broth into the frying pan. Cover the pan with a lid and simmer the cabbage for about 30 minutes.

If you wish, you can cook red cabbage not with sausages, but with smoked sausages.

Cooking cabbage in Bavarian style

Every region in Germany has own recipes preparing a popular vegetable.

One of original options– cabbage stewed in Bavarian style. In Bavaria, this dish is prepared not only from sauerkraut, but also from fresh cabbage.

Traditionally used only White cabbage. To add piquancy to the food, add Apple vinegar, cumin, marjoram and mustard seeds. Another component on which the original taste of the dish depends is duck or goose fat.

How to cook real Bavarian cabbage with cumin and bacon? For this you will need:

• fresh white cabbage – 1 kg;
• smoked bacon – 150-200 grams;
• onions – 1 piece;
• duck or goose fat - 2 tablespoons;
• apple - 1 piece;
• sugar – 1-2 tablespoons;
• apple cider vinegar – 2 tablespoons;
• cumin seeds – 1 teaspoon;
• corn starch – 1 teaspoon;
• spices (salt, pepper, marjoram, mustard seeds) - to taste.

The cabbage is finely chopped, the bacon and peeled onion are cut into cubes. Duck or goose fat is heated in a frying pan or in a pot, bacon, sugar and onions are added to it. When all the ingredients are lightly fried, place the cabbage in the pan. It is mixed with onions and bacon and continued to fry until the cabbage fibers become soft. After this, add chopped apple, salt, cumin, spices and vinegar to the bowl, cover the pan with a lid and simmer slowly for 30-40 minutes. At the final stage, starch is added, which binds the remaining liquid in the finished dish and creates the effect of a thick, spicy sauce.



If you don't have duck or goose fat, you can use pork. When preparing Bavarian cabbage stew, cooks often replace apple cider vinegar with white wine.

Aromatic sweet and sour cabbage is served with meat, fried sausages or sausages.

A few more secrets from German chefs

Here are some tips that will be useful in culinary experiments with German national recipes:

1. Fresh cabbage salad will be juicy and tender if you chop it finely, mash thoroughly with salt, sprinkle with vinegar and leave to stand for about an hour in a cool place. In traditional German cabbage salads Be sure to include fresh herbs (dill, parsley, basil), apple cider vinegar and sunflower oil.
2. Sauerkraut will taste better if, before serving it, you add a little aromatic vegetable oil, finely chopped lettuce and a teaspoon of sugar.
3. German cooks like to add apples to most cabbage dishes. These fruits play the role of an important culinary regulator - because the taste of the finished dish is significantly influenced by what varieties of apples you use.
4. Cumin is added to German cabbage dishes not only for the sake of taste and aroma. Cabbage's coarse fibers help stimulate digestion, which can cause stomach problems or abdominal pain in some people. Cumin and dill seeds help improve digestion and not give up your favorite foods.

Conclusion

If you cook with cabbage, don't be afraid to experiment! Cabbage is universal; it goes well with other vegetables, fruits and berries. It can be stewed with smoked meats, carrots, celery root or parsley. Some chefs use cabbage when preparing dishes butter, milk, tomato paste and even apple jam. This is what allows you to prepare so many delicious and varied dishes from a simple, inexpensive and not at all exotic vegetable.

German braised sauerkraut: Video

Calories: Not specified
Cooking time: Not indicated

My mother once gave me the book “Foreign Cuisine Dishes.” At first, it gathered dust in the bookcase for a long time, because after flipping through it quickly, I did not find recipes that were interesting to me, and for a long time I did not show interest in it.

And only years later, I came across it completely by accident, began to look at it, read the recipes and realized that I had found just a treasure. I already had a family and I was quite seriously interested in cooking, so my mother’s gift became my reference book. I made a ton of recipes from this book, many of which I gave to friends and work colleagues. There were some that I really liked, and, of course, there were also some that I never cooked again. And now, I am happy to share, perhaps, one of my favorite recipes from this book - German stewed cabbage. This is very delicious side dish with meat or chicken, and can also be a separate dish. Let's see how it differs from the one we are used to and what pitfalls can await you.

For this dish we need pickled white cabbage. I usually have homemade one, which I cook periodically and store in glass jar, but when it’s not there, I buy it ready-made at the market or in a store. This is not important, the main thing is that it is fresh and moderately sour. But the main feature of the dish will be smoked sausages, they will give an amazing aroma and piquant taste to cabbage. Well, one more equally important point - you need to sauté the onions in butter, then the dish turns out more tender and soft.



Ingredients:
- sour cabbage - 1 kg.,
- onion – 1 - 2 pcs.,
- smoked sausages - 300 g.,
- butter - 100 g.,
- cumin to taste.

Recipe with photos step by step:

Peel the onions and finely chop them into half rings with a knife.

Put oil in a heated frying pan and add onion, lightly fry it.

Add to the sauteed onion and fry together for 5 minutes.






Add cabbage and a little water to the onion (half a glass is enough). Cover with a lid and simmer the dish for 1.5-2 hours.




During stewing, sometimes add water as needed, sprinkle it with cumin and simmer until it becomes soft.




Bon appetit!




Last time we cooked

In Germany, many meat dishes are served with a side dish such as sauerkraut. It's hard to imagine Christmas dinner without this dish and pork knuckle. This combination always remains the same.

Why is this side dish so popular?

The recipe for stewed sauerkraut in German is quite simple. Any housewife can master it. The main thing is to follow all the cooking rules. In addition, such a side dish has many advantages.

1. This dish is prepared very simply and quickly.
2. The ingredients needed for this side dish can be found at any store. They are available and not that expensive.
3. The dish has a peculiar sour taste. The German braised sauerkraut recipe below goes well with beer, as well as with popular German foods such as pork chops, ribs, sausages, ham and sausages.
4. Stewed sauerkraut is a side dish that can become not only part of a salad, but also a full dinner or lunch. Most often this dish is prepared with meat components. After all, this German cuisine: The recipe for “German Braised Sauerkraut” is very popular in Germany. This dish is found on the menu of many restaurants and eateries in the country.

Classic recipe for stewed sauerkraut in German

To prepare a delicious side dish, you must follow all the rules and recommendations. The recipe for stewed sauerkraut in German, in addition to cabbage, includes butter or vegetable oil, onions, pepper, caraway seeds, beer, apples and juniper berries. Of course, for an ideal combination you should use meat products. This side dish is best served with chicken, shanks, sausages and sausages. To prepare classic stewed cabbage you will need:

1. Sauerkraut without carrots - 500 grams.
2. Onion - one head.
3. Apple - 1 piece.
4. Lard, preferably smoked - 50 grams.
5. Juniper fruits - 3 pieces.
6. Cumin and pepper - to taste.
7. Water - two glasses.

Cooking process

To make a tasty and tender side dish, you must strictly follow the recipe for stewed sauerkraut in German. First you need to prepare all the components. First of all, you should deal with cabbage. It needs to be carefully chopped with a knife into smaller segments. It should be borne in mind that the smaller the straw, the tastier and more aromatic the dish will be.

The onion must be peeled and cut into half rings. Smoked lard also need to be chopped into cubes. After this, the product should be fried in a well-heated frying pan with fairly strong walls. Chopped onions should be added to the lard. Food should be fried until golden brown.

Add cabbage to the lard and onions, add spices and salt. All components should be mixed. After this, you need to pour water into the container. The food should be simmered until it turns brown. Finally, add chopped apple to the cabbage. That's all. How else is stewed sauerkraut prepared in German?

Recipe for red cabbage with sausages

Red cabbage tastes different from white cabbage. Therefore, it is prepared a little differently. To prepare you will need:

1. Pickled red cabbage - 1 kilogram.
2. Pork sausages - 300 grams.
3. Onion - one head.
4. Granulated sugar - 1 tablespoon.
5. Fresh apple - 1 piece.
6. Meat broth - 2 cups.
7. Pork lard for frying.
8. Spices and salt.

Cooking steps

Sausages should be cut into slices and then fried on pork lard until crispy crust appears. Add sugar to the resulting mass and mix well. Simmer the sausages in the sauce for about 30 seconds. Onions should be peeled and chopped into half rings. The product must be added to the sausages and fry everything for 5 minutes.

After this, add diced apple and sauerkraut to the mixture. The dish must be salted and seasoned with spices. You need to pour the broth into the cabbage and sausages and simmer everything for half an hour under the lid.

Secrets of a delicious side dish

German cabbage, sauerkraut and stewed, turns out to be very tasty. Cooking recipes may differ from each other. However, the cooking rules are always the same. This side dish does not take very long to prepare, but you should not be distracted during the cooking process. Otherwise, the dish may burn.

If desired, you can add sour jam to the cabbage. It is better to use blackcurrant. This component allows you to give the dish an original aroma and taste. Of course, not everyone will like sweet and sour cabbage. During the cooking process, strict proportions must be observed. For example, one kilogram of sauerkraut requires only half a glass of jam. It should be added about 5 minutes before the end of cooking.