Blaukraut Recipes

BLAUKRAUT (GERMAN BRAISED RED CABBAGE)

Steps:

• Melt the butter in a large Dutch oven over medium high heat. Add the diced onions and saute for 2-3 minutes. Add the diced apples and continue to saute 2-3 minutes.
• Tie the bay leaves, cloves, and peppercorns together in a cheesecloth. (Optional, but this makes for much easier removal later).
• Add the cabbage, spices, salt, red wine, and red wine vinegar. Bring the mixture to a simmer.
• Cover and simmer over low heat for 1.5 - 2 hours, checking occasionally to be sure there is enough moisture and the cabbage isn't sticking.
• When the cabbage is tender to your liking, sprinkle 1 Tbsp of flour over the cabbage. Mix it in well and continue to cook the cabbage for 1-2 minutes, while any remaining liquid thickens.
• This dish can be served immediately (remember to take out the bay leaves, peppercorn, and cloves) or it can be refrigerated for later. Some people swear that the flavor improves with time.

BLAUKRAUT

Steps:

• Place all ingredients in a 6-quart pot and cover.
• Bring to a boil over high flame and reduce to simmer.
• Cook covered 40 to 50 minutes, stirring frequently or until very tender.
• Can be reheated with great success.

BLAUKRAUT

Steps:

• In a Dutch oven, cook bacon over medium heat for 5 minutes. Add onion; cook and stir until tender, 6-8 minutes. If desired, stir in liquid smoke., Add cabbage, water, vinegar, apple, sugar and salt. Bring to a boil; reduce heat. Simmer, covered, until cabbage is crisp tender, about 20 minutes, stirring every 10 minutes. Serve with a slotted spoon.

BLAUKRAUT (BRAISED RED CABBAGE)

Steps:

• Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper.

BLAUKRAUT

Steps:

• Heat the lard or oil over medium flame in a large pot. Add the onions and sauté until translucent, or for 2 to 3 minutes. Add the cabbage in batches, stirring each addition until it wilts and begins to cook down. Stir in the vinegar and then add the remaining ingredients. Add 1 or 2 apples, peeled, cored and sliced, after the onions have been sautéed. Heat through 1-2 minutes before adding the cabbage. Reduce heat to low, cover and simmer for 30-35 minutes, or until the cabbage is tender. Adjust seasoning and serve.