For a richer flavor, substitute bacon fat or duck fat for the butter. A splash of red wine vinegar or balsamic vinegar can be used in place of apple cider vinegar. Adjust the amount of sugar and vinegar to your taste preference. Blaukraut tastes even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you don't have lingonberry jam, you can use cranberry sauce or red currant jelly as a substitute. For a vegetarian option, ensure your vegetable broth is vegetarian-friendly. Adding a pinch of ground cloves or caraway seeds can add depth of flavor to the Blaukraut.
Blaukraut (German Red Cabbage)
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS72
Experience the heart of German cuisine with this vibrant Blaukraut, a delightful marriage of sweet and savory flavors. Tender red cabbage, caramelized onions, and tart apples simmered in a tangy-sweet broth create a symphony of taste that perfectly complements hearty roasts and festive holiday meals. Prepare to be transported to a cozy German kitchen with every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol23 mg
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Fiber7 g
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Protein4 g
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Saturated Fat6 g
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Sodium141 mg
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Sugar26 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. (2 minutes)
02
StepAdd the sugar and stir continuously until it dissolves and begins to caramelize, turning a light golden brown. Be careful not to burn the sugar. (5 minutes)
03
StepAdd the chopped onion and diced apple to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about. (5 minutes)
04
StepAdd the thinly sliced red cabbage and stir to combine with the onion and apple mixture. Cook, stirring occasionally, until the cabbage begins to wilt slightly. (5 minutes)
05
StepPour in the vegetable broth and stir in the apple cider vinegar and salt. Bring the mixture to a simmer.
06
StepCover the pot tightly and reduce the heat to low. Simmer gently for at least 30 minutes, or up to 1 hour, or until the cabbage is tender and the flavors have melded together beautifully. Stir occasionally to prevent sticking. (30-60 minutes)
07
StepTaste and adjust seasoning with salt and pepper as needed. If desired, stir in the lingonberry jam during the last few minutes of cooking for a touch of sweetness and traditional flavor. (2 minutes)
08
StepServe hot as a side dish to your favorite roasts, sausages, or holiday meals.
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RECIPE REVIEWS
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Austin Schmidt
Jun 23, 2025This recipe is fantastic! The red cabbage was so tender and flavorful. I especially loved the hint of sweetness from the lingonberry jam.
Kole Mills
Jun 14, 2025I didn't have lingonberry jam, so I used cranberry sauce, and it turned out great! Thanks for the recipe!
Milton Wilderman
Mar 4, 2025Easy to follow instructions and delicious results. I added a bay leaf while simmering for a more complex flavor.
Dusty Jacobi
Dec 12, 2024I made this for our Christmas dinner, and it was a huge hit! Everyone raved about it. Will definitely be making this again.
Yasmine Watsica
Oct 26, 2024I've made Blaukraut before, but this recipe is by far the best. The caramelizing of the sugar adds a wonderful depth of flavor.
Adrian Heathcote
Aug 28, 2024This is a keeper! My German grandmother would be proud.