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

FAQs

Is German cabbage good for you? ›

It's great for a quick lunch to heat up at work along with the starch and meat you have selected. It's satisfying to know as you munch that cabbage is extra healthy, full of fiber and antioxidants and also high in vitamin K.

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.

Whether it's curly kale, brussels sprouts, red cabbage, cauliflower or kohlrabi (turnip cabbage), cabbage does play a big role in German cuisine. Kohlrabi is so very German that the German name is often used in other countries, like England, the United States, the Netherlands, Russia and Japan.

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.

Cabbage is an exceptionally healthy food. It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion, and ease inflammation.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

There are likely any number of reasons for sauerkraut's popularity among the Germans. Its sour flavor meshes well with salty foods like bratwurst, balancing out the rich fat with a refreshing crunch. Then, of course, there are the health benefits.

What is Sauerkraut? Sauerkraut is a fermented food made from cabbage. It has been consumed for thousands of years for its probiotic benefits and is rich in vitamins C, B, A, K, and a variety of minerals. It has a tangy flavor, crunchy texture, and is simple and cost-effective to make at home!

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.

Should you wash red cabbage? ›

Before cutting, a whole head of red cabbage can be stored in the crisper drawer of the refrigerator, unwrapped, for 2 weeks to two months. Once cut, wrap it tightly and store it in the crisper drawer and use it within 2 to 3 days. Do not wash red cabbage until just before use, as wetness can accelerate spoilage.

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 (/ˈsaʊ. ərˌkraʊt/; German: [ˈzaʊ. ɐˌkʁaʊt], lit. 'sour cabbage') is finely cut raw cabbage that has been fermented by various lactic acid bacteria.

The tomato is the most beloved vegetable in Germany. The average German eats about 57 pounds of them each year.

It tastes similar to green cabbage. 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.

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.

Is it OK to eat sauerkraut every day? 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.

Store bought sauerkraut is typically pasteurized during the canning process, which destroys the active probiotics and therefore makes it less nutritious than fresh or homemade sauerkraut.