German Cabbage Recipe – Oma's Schmorkohl Rezept (2024)

FAQs

German Cabbage Recipe – Oma's Schmorkohl Rezept? ›

This cruciferous beauty is super anti-inflammatory and high in Vitamin C. It also contains healthy amounts of Vitamin K, and B6.

This cruciferous beauty is super anti-inflammatory and high in Vitamin C. It also contains healthy amounts of Vitamin K, and B6.

Weißkraut = white cabbage (also called Weißkohl) Blaukraut or Rotkraut = red cabbage (also called Rotkohl) Sauerkraut = fermented white cabbage or 'sour cabbage'

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

If you're pregnant or immunocompromised, you should avoid eating unpasteurized sauerkraut. If you take MAOIs, have blood pressure concerns, or have food intolerances or allergies, speak to your doctor before eating sauerkraut. Otherwise, sauerkraut is likely to be a nutritious and healthy addition to your diet.

Packed with phytosterols (plant sterols) and insoluble fiber, cabbage can help keep your digestive system healthy and bowel movements regular. It fuels the good bacteria in your gut that protects your immune system and produces essential nutrients.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

Sauerkraut is fermented in salt brine, so the sodium content in sauerkraut is quite high. High sodium levels in the body increase blood pressure and the risk of unwanted cardiovascular and renal issues. If you suffer from any diseases, you are recommended to take your doctor's advice before consuming sauerkraut.

Vegetables are often used in stews or vegetable soups, but are also served as side dishes. Carrots, cauliflower, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country.

What fruit pairs well with cabbage? ›

Fruits: Red cabbage goes well with a variety of fruits, such as cranberries, raisins, and currants.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Even if you aren't Irish, you've probably enjoyed, or at least heard of, corned beef and cabbage — a dish traditionally eaten on St. Patrick's Day, and often served aside potatoes and Irish soda bread.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

We wanted to find a method that would keep the cabbage from watering down the dressing and also a way to make the salad piquant without tasting too sharp. The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump.

However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.

You can eat sauerkraut every day. But if you're looking to benefit your gut bacteria, you can also eat other fermented foods and beverages like kimchi and kombucha. Yogurt also contains beneficial probiotics. Each product can contain different strains of bacteria, which may vary in their benefits.

Sauerkraut is a good source of fibre as well as vitamins and minerals and being a fermented food it promotes the growth of beneficial probiotics which are important for digestive health. The nutritional value of food, like cabbage, can be enriched by fermentation and it makes the food easier for us to digest.

However, it's not just sauerkraut's fiber content that makes this food so good for digestion. Sauerkraut is also packed with probiotics that can improve your overall gut health. This combination makes sauerkraut an excellent food to aid with digestion.