OTHER LANGUAGES: German
Today I show you my chef recipe for the Blue Cabbage – Red Cabbage.
Here you find a funny little story from Christiane. She was born in Northern Germany in Hamburg. This is interesting because it contains a funny red cabbage story: At a time when she was a baby, her mom had a neighbour in Hamburg who was completely unexperienced in cooking and who liked to pick up cooking tips from her.
The mum therefore explained the red cabbage preparation to her: red cabbage, apples, onion, lard, cider vinegar, pepper, salt, sugar and allspice, bay leaves and cloves which are called ‘Nelken’ in Germany. The lady, the neighbour cooked it that way – with the ‘Nelken’! But ‘Nelken’ are in Germany also beautiful flowers, i.e. carnations and not only the special spice cloves 😉
So, please take the spice – the cloves! The great recipe for the blue cabbage – red cabbage from me can be found at the end of this page. Please also share this post on Facebook, thank you!
- 1. Blue cabbage – Red cabbage and around it
- 2. Blue Cabbage – Red Cabbage, the Preparation
- 3. Marinating Red Cabbage – the right Way to make Red Cabbage…
- 4. Blue Cabbage – Red Cabbage, the Video with Cooking Instructions
- 5. Blue Cabbage – Red Cabbage, the Recipe
- 6. Calories (kcal) Blue Cabbage - Red Cabbage, the Nutritional Values
- 7. Red Cabbage as a Side Dish with...
1. Blue cabbage – Red cabbage and around it
Red cabbage is the North German designation, red herb is said in Central Germany and also Austria, blue cabbage is said in Southern Germany to this delicious cabbage.
Red cabbage is a classic and typical accompaniment to a festive or Sunday roast, e.g. venison steak. Personally, I hprefer to eat vegetarian food and leave out the animal ingredients when preparing red cabbage. The cabbage in the bourgeois version also tastes great to me with dumplings of all kinds and potatoes. The cabbage is also great raw – in the warm season as a salad or part of a Buddhabowl.
I show you below the classic way of preparation, as it is most beautiful for the Christmas goose. The cabbage is best fresh, but if you want it to go fast, you can also use the red cabbage from the glass or the freezer. Then please add the mentioned herbs and apples/apple compote according to your taste.
2. Blue Cabbage – Red Cabbage, the Preparation
Here we go: As a Bavarian, I call red cabbage a blue cabbage. Below in the video you may watch the preparation from a fresh red cabbage, sorry… blue cabbage.
2.1 Schnibbeln (North German Talk for cut small) – Preday
The red cabbage is finely chopped. You can do this with a sharp big knife – and bend your fingers to the palm of your hand so that you don’t cut yourself! Another option for a fine cut is a slicer or bread slicer ( trick 17 of the smart housewife).
3. Marinating Red Cabbage – the right Way to make Red Cabbage…
Add the vegetable stock to the finely chopped or grated cabbage. Add roughly diced fresh apples or apple sauce, cranberries, white wine, balsamic vinegar, salt and pepper. Afterwards you should mix everything and knead the red cabbage lovingly and strongly.
The marinating of the red cabbage already takes place the day before, with a marinating time overnight. This allows the aromas to develop perfectly in the red cabbage. The cooking time of the red cabbage is at least 2 hours, better somewhat longer (matter of taste: either cabbage with light bite or very creamy cooked).
4. Blue Cabbage – Red Cabbage, the Video with Cooking Instructions
Video Prepare blue cabbage or red cabbage
5. Blue Cabbage – Red Cabbage, the Recipe
OTHER LANGUAGES: German