Authentic German Red Cabbage Recipe with Apples – Oma's Rotkohl * (2024)

FAQs

What is the difference between Rotkohl and Blaukraut? ›

To confuse foreigners, this is called Rotkohl, Rotkraut or Blaukraut in German. Rotkohl and Rotkraut basically mean red cabbage. Blaukraut means blue cabbage – huh?? Well, if you don't add vinegar or an acidic fruit to the cabbage while cooking, it won't turn a deep red colour but turns blue.

Red cabbage is loaded with beneficial plant compounds and antioxidants. Next to Vitamin C, you can find carotenoids, flavonoids, anthocyanins, and kaempferol in cabbage. Anthocyanin has proven to be beneficial for your heart health.

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color.

Known as Rotkohl, Blaukohl or Blaukraut in Germany, depending on the region, this braised red cabbage is a staple side dish that is served throughout Germany. It has a distinct sweet and sour flavor profile achieved by braising the red cabbage with apples, vinegar, and spices.

Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste. This type of cabbage gets its purple-reddish color from the plant compound anthocyanin and the acidity level of the soil where it's grown.

Napa Cabbage

Its flavor is a little sweeter than green and red cabbage, and the leaves are far more tender, so it's a great choice if you're looking for something more mild. It's a classic addition when filling dumplings or making stir-fries, and it's also great raw in salads and slaws.

Cyandins in red or purple cabbage protect against cholesterol from clogging the arteries. They lower inflammation and can prevent heart disease. Sinigrin is a sulfur compound that has been shown to protect against cancer. Studies show those who consume cabbage regularly have the least risk for developing diabetes.

Cabbage is a high-fibre food, which for most of us is highly beneficial – it supports the digestive process and provides a fuel source for the healthy bacteria that reside in our gut. However, for some people, high-fibre foods may cause bloating and gas.

Red cabbage beats out the green version of the vegetable when it comes to nutritional content. Reducing inflammation and guarding against some cancers are just two of the health benefits believed to be the result of eating red (or purple) cabbage, per Healthline.

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

What does baking soda do to cabbage? ›

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you sauté red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.

Cabbages of all types and colors feature in so many traditional German dishes! Everything from a northern German dish of dark green cabbage and sausage to a hearty Bavarian kohlrabi and white cabbage soup, from blaukraut (a braised red cabbage side dish) to pork chops with sauerkraut, a complete meal in a pan.

2. cabbage no pl (vegetable dish): cabbage. Kohl m.

Sauerkraut is the German language equivalent of “sour cabbage.” In reality though, it can mean different things to different people. To busy home chefs, sauerkraut, or fermented cabbage, is a fast, easy way to liven up their families' favorite meals.

So, while red cabbage may taste sweeter due to the presence of anthocyanins, white or green cabbage has a stronger bitter taste due to higher levels of glucosinolates. The taste difference between these types of cabbage can also be influenced by factors such as growing conditions, variety, and cooking methods.

Though Napa cabbage grows a sizable, tightly-formed head like the European cabbages, its shared lineage with mustard and Asian greens means it has a slight peppery flavor and a more juicy, crunchy texture. It's particularly great when lightly cooked in stir-fries, or made into traditional kimchi.

Savoy cabbage, originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet. The head is less compact, due to the wrinkled leaves, but looks similar to green cabbage.

Aside from the noticeable difference in color, red cabbage has an earthier taste and bulbs are smaller and denser. Green cabbage tends to turn sweeter when it cooks and a little bigger in size than the red. The leaves of the green are wide fan-like while of red are small fan-like. They both have crunchy texture.