Bavarian Cabbage Recipe in Top 10 Variants
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I will show you my Bavarian Cabbage Recipe . Delicious healthy cabbage power in variants for every taste and need.
White cabbage is popular and well-known all over the world. It is served stewed in many countries. The cabbage is also a perennial favorite in Germany. In Bavaria it is quite a standard in every restaurant.
You may appreciate its nutritional-physiological advantages, simply find it delicious or you are a Bavarian traditionalist. I’ll show you how to prepare it in your kitchen in quick steps. Then let’s get started, “Aufi geht’s”!
Table of Contents
1. Recipe Bavarian cabbage
Here is the step-by-step guide. If you have any questions, please use the comment function at the bottom of the page.
Instructions by Chef Thomas Sixt.
Bavarian cabbage recipe in ten variants. Step by step instructions for a successful side dish or main course with video.
Bavarian white cabbage
|1||TL||primal salt (I use rock salt)|
For our preparation we need a fresh crisp white cabbage.
Prepare white cabbage
We remove the outer leaves from the cabbage.
Halve the cabbage
To cut the cabbage, the first step is to cut it in half with a large knife.
Remove cabbage stalk
From half the cabbage we cut out the stalk with a wedge cut and remove it.
We put half a head of cabbage on the wooden board with the flat side.
With a sharp knife we cut suitable narrow strips for the cabbage.
Planing would be an option, I prefer to do it with a knife.
Knead the cabbage
We put salt on the cut cabbage and knead our pile of cabbage vigorously by hand.
With this we break the structure and soften the cabbage.
Move the herb around on the board for further use.
Optionally, marinate the herb in a bowl for 15-30 minutes.
Put cabbage in pot
With a suitable spatula or scraper we pick up the cut white cabbage and put it in the pot.
Add the oil, cumin and the other spices to the cabbage. Sauté the cabbage while stirring.
Cabbage with butter
Add butter to the braised white cabbage.
Season to taste with some apple cider vinegar.
Finish sautéing the cabbage until it becomes slightly translucent.
Arrange the Bavarian cabbage nicely on a plate and serve.
I wish you a good appetite!
For a stronger cumin flavor, you can lightly pound the cumin in a mortar.
Adding cumin before marinating also creates more cumin flavor.
You can find more recipes for kale, red cabbage , savoy cabbage , bavarian cabbage salad – cole slaw and red cabbage salad elsewhere.
2. Calories and nutritional values
3. Tips for 10 Variants of Bavarian Cabbage
My cooking ideas for you for plenty of great variations:
To prepare it, diced bacon is first fried until crisp and then diced onion is added. Add the cabbage cut into strips. Stewing is done with the addition of water or broth until the cabbage is tender. Finishing is done by binding with a light brown roux. The traditional typical spices are salt, pepper, cumin, sugar and vinegar.
Knead the cabbage with salt, without preparing water, broth and roux. Finally season with salt, pepper, sugar, cumin and a little vinegar to balance the acidity.
Season the cabbage with a little sushi vinegar and soy sauce, decorate with colored sesame seeds.
Prepare and enjoy without bacon. If you like it creamy: Soy cream can be used instead of cream. Supplement alternative with crispy fried smoked tofu cubes.
Prepare without onions and without bacon, steam the cabbage for a long time.
Knead the cabbage with salt and curry. Sauté the diced onion and garlic with some cinnamon, chili and cumin in ghee. Add the cabbage and sauté until soft. Add raisins or goji berries to taste and serve with a dollop of yoghurt.
Korean Kimchi Style Herb
False kimchi is particularly popular for those who don’t like the cold and crunchy original. Cut the cabbage, knead with salt, sweat onion cubes, ginger and garlic. Add cabbage, steam until soft and season with chilli sauce and sugar as well as a little vinegar.
Cut the white cabbage, knead with salt and leave to marinate for 30 minutes. Sweat the shallots, add sugar and glaze, add the cabbage and sauté until soft. Cream as an optional ingredient.
Knead the cabbage with salt, sugar and a little wine and marinate. Sweat the onion cubes until translucent, glaze with sugar, add the cabbage and sauté until soft. The classic preparation is done without caraway, but finely chopped apple cubes are added.
Cut white cabbage, salt, knead with caraway and sweet paprika and some sugar. Sauté onion cubes, glaze with sugar, add white wine and add tomato paste. Steam the cabbage until soft.
4. More Recipe Ideas
Comments, Cooking Questions and Answers
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Hi Chef Thomas!
These are excellent ideas for preparing cabbage.
I love the variants!