Warm Apple and Cabbage Slaw
The combination of fresh shredded cabbage with sauerkraut makes for a slaw with great texture and depth of flavors. (Salad)
Red Cabbage Orange Salad with Cream Cheese Roulade (Rotkohl-Orangen Salat)
A vibrant vegetarian salad with healthy and nutritious ingredients, including red cabbage, oranges, and sunflower oil, accompanied by a herb-cheese filled roulade. (Salad)
Rustic Tart with Caramelized Onions, Apples & Red Cabbage
Apples, onions, lemon and cream cheese expand and complement the flavor of canned herrings in this appetizer or light lunch entree garnished with dill. (Appetizer)
Cool Kraut Salad
Pure purple power, this salad is chock full of flavor and nutrients. Premium preserved and pickled vegetables make this impressive salad a breeze to prepare. (Salad)
Red Cabbage Rouladen
A stuffed cabbage rouladen from Germany using red cabbage, ground beef or pork, and simple seasonings. (Main Dish)
Beef Brisket with Red Cabbage (Gepökelte Rinderbrust mit Rotkohl)
A one-pot meal for your pressure cooker, this beef brisket cooks with root vegetables, red cabbage, and pears. (Main Dish)
Braised Red Cabbage
Red cabbage braised with onion, apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten. (Side Dish)
Cassis-flavored Red Cabbage (Blaukraut mit Cassis)
A spiked up red cabbage side dish with red currant juice and cassis (Side Dish)
Cabbage Soup “Ahrensburg” (Ahrensburger Kohlsuppe)
Healthy and hearty cabbage soup flavored by bacon, onions, chopped vegetables and Hela curry sauce. Recipe courtesy of Hela. (Soup)
Chef Olaf’s Red Cabbage Recipe (Chef Olafs Rotkrautrezept)
Chef Olaf uses a custom spice blend reminiscent of German gingerbread spice for this red cabbage recipe, transforming a fairly simple dish into the epitome of comfort food. (Side Dish)
Goose Breast with Potato Dumplings, Red Cabbage, and Chestnuts
A festive entree with all the flavors of a traditional German holiday – succulent goose, potato dumplings, red cabbage infused with red wine and spices, and caramelized chestnuts. (Main Dish)
Red Cabbage Stuffed Pork Loin with Bavarian Mustard Sauce
Bavarian mustard seasoned roasted pork loin stuffed with German flavors of pumpernickel, red cabbage, and raisins. Served with pan juices reinforced with more Bavarian mustard and pepper. (Main Dish)
Salmon with Sauerkraut and Green Cabbage Stir-Fry (Lachs mit Sauerkraut und Kohl aus der Pfanne)
Fish and sauerkraut is a popular combination in Germany, particularly using freshwater river and lake fish. For a lighter Sauerkraut flavor, look for Weinkraut which is steeped in white wine. It is very tasty stir-fried with shredded fresh cabbage. (Main Dish)
Smoked Prosciutto-Wrapped Shrimp on Stir-Fried Napa Cabbage & Sauerkraut
An appetizer of grilled ham-wrapped shrimp served over sesame stir-fried napa cabbage and sauerkraut. Recipe created for Germanfoods.org by Chef Hans Röckenwagner. (Appetizer)
Currant-Glazed Pork Tenderloin with Red Cabbage & Thyme Dumplings
German flavors abound in this dinner – pork tenderloin red currants, red cabbage, and thyme potato dumplings – perfect for a fall supper. (Main Dish)
Spätzle Gratinée with Red Cabbage, Cambozola Medallions and Curry Glaze
A novel presentation of German flavors of red cabbage, spaeztle, and Cambozola blue veined cheese, this nutritious and elegant dish could be a vegetarian entree for a holiday meal. (Appetizer)
Sesame Spaetzle Salad with Red Cabbage, Snow Peas and Sweet Bell Pepper
A German East-West dish that’s great as a side or salad entree. Tasty as leftovers, too. Recipe by Jackie Newgent. (Salad)
