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German Braised Cabbage Recipe – Omas Bavarian Weisskraut Rezept

Looking for an easy braised cabbage recipe? Bayrisches Weisskraut is a Bavarian favorite, perfect for Oktoberfest! Made with green or savoy cabbage, it’s a milder, delicious alternative to sauerkraut. 

Ingredients:

Ingredients:

• 2 - 3 tablespoons olive oil or bacon fat
• 1 onion, sliced
• 3 tablespoons sugar
• 1 garlic clove, crushed
• ½ large green (white) cabbage, coarsely shredded
• salt, freshly ground black pepper
• 1 teaspoon caraway seeds
• 1 cup chicken broth
• 1 tablespoon white wine vinegar (to taste, optional)

Instructions:

1. In large skillet or Dutch oven, heat oil over medium-high heat. Add onions and brown slightly.
2. Stir in the sugar and part of the shredded cabbage. Continue to sauté over medium heat until some of the cabbage is browned as well.
3. Add the remaining cabbage, garlic, caraway seeds, and broth. Stir to scrape up any browned bits at the bottom of the pan. Season with salt and pepper.
4. Bring to boil and lower temperature. Cover and simmer on low heat for about ½ hour or until cabbage is tender, stirring occasionally and adding extra broth or water if needed.
5. Season with salt, pepper, and vinegar.

Notes/Hints:

• To thicken sauce, dissolve 1 to 2 tablespoons cornstarch in a bit of cold water. Slowly add just enough to boiling liquid until thickened.
• Use vegetable broth if you're making this vegan. Water can also be substituted for this.
• You can substitute with apple cider vinegar, if you wish.
• You can decrease or increase the cooking time depending on how 'tender' you like the cabbage.
• Add a bay leaf, if desired.
• For another great side dish that's from northern Germany, braised cabbage recipe.
• If you've got a purple cabbage lying around, then here's the absolute best way to make that.

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated: March 2, 2025