¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Blaukraut (German Red Cabbage)
by
Russ Crandall
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 527 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Balsamic Braised Red Cabbage And Onions
Receta
Reviews/Comments
Close this frame
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
Recetas similares
Balsamic Braised Red Cabbage And Onions
Blaukraut
Braised Red Cabbage, Apples And German Sau
Hungarian Braised Red Cabbage
Lobster Cod Cakes With Red Cabbage Slaw And Basil Dressing
© 2025 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
%20in%20the%20South,%20Rotkraut%20(%E2%80%9Cred%20cabbage%E2%80%9D)%20in%20Central%20Germany,%20and%20Rotkohl%20(also%20%E2%80%9Cred%20cabbage%E2%80%9D%20%E2%80%93%20kohl%20is%20a%20Northern%20word%20for%20kraut).%3C/p%3E%3Cp%3EIt%E2%80%99s%20believed%20that%20the%20different%20names%20stemmed%20from%20the%20fact%20that%20the%20cabbage%20can%20take%20on%20different%20colors%20depending%20on%20the%20acidity%20of%20the%20soil%20it%20was%20grown%20in%20and%20its%20method%20of%20preparation.%20Some%20contend%20that%20the%20variation%20comes%20from%20the%20fact%20that%20there%20wasn%E2%80%99t%20a%20German%20word%20for%20the%20color%20purple%20until%20after%20the%20cabbage%20had%20been%20introduced.%20Since%20red%20cabbage%20has%20a%20tendency%20to%20turn%20a%20blueish%20color%20when%20cooked,%20adding%20acid%20(in%20this%20case,%20apple%20cider%20vinegar)%20helps%20retain%20its%20redness.%3C/p%3E%3Cp%3EServes%20four%3C/p%3E%3Cp%3EShredding%20a%20whole%20head%20of%20cabbage%20may%20seem%20daunting%20at%20first,%20but%20it%E2%80%99s%20easy:%20place%20the%20cabbage%20core-side-down%20and%20slice%20it%20in%20thin%20strips%20along%20one%20side.%20Once%20you%20reach%20the%20core,%20cut%20it%20out,%20then%20continue%20to%20slice%20the%20cabbage%20until%20finished.%3C/p%3E%3Cp%3EIn%20a%20pot,%20warm%20the%20butter%20or%20oil%20on%20medium%20heat%20for%20a%20minute,%20then%20add%20the%20garlic.%20Saut%C3%A9%20until%20aromatic,%20about%2030%20seconds,%20then%20add%20the%20diced%20onion.%20Saut%C3%A9%20the%20onion%20until%20softened,%20about%205%20minutes,%20then%20add%20the%20apple%20and%20saut%C3%A9%20for%20another%20minute.%3C/p%3E%3Cp%3EAdd%20the%20shredded%20cabbage,%20cloves,%20apple%20cider%20vinegar,%20and%20water.%20Cover,%20reduce%20heat%20to%20low,%20and%20simmer%20until%20the%20cabbage%20is%20soft,%20about%2030-40%20minutes.%20If%20your%20pot%20isn%E2%80%99t%20big%20enough%20to%20hold%20all%20of%20the%20cabbage%20at%20once,%20fill%20it%20up%20as%20much%20as%20possible%20then%20cover%20and%20simmer;%20after%205%20minutes,%20the%20cabbage%20will%20have%20cooked%20down%20and%20you%20can%20add%20more.%3C/p%3E%3Cp%3EAbout%20halfway%20through%20cooking,%20toss%20the%20cabbage%20with%20some%20tongs%20to%20evenly%20distribute%20everything.%3C/p%3E%3Cp%3EOnce%20the%20cabbage%20is%20soft,%20add%20salt%20and%20pepper%20to%20taste.%20It%20can%20be%20served%20immediately,%20but%20for%20best%20results,%20put%20it%20in%20the%20fridge%20overnight%20and%20serve%20it%20warm%20the%20next%20day.%3C/p%3E%3Cp%3EThis%20dish%20goes%20well%20with%20potatoes%20and%20pork,%20as%20you%E2%80%99ll%20see%20in%20next%20week%E2%80%99s%20recipe.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ETags:%20cabbage,%20cooking,%20dinner,%20food,%20german,%20germany,%20gluten%20free,%20paleo,%20primal,%20recipe%3C/p%3E){kind=link}