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Bayerisches Kraut (Bavarian Cabbage) is the lesser known cousin of Sauerkraut. Also made of shredded white cabbage, it is prepared from fresh, (not fermented) cabbage and its main characteristic is the inclusion of caramelized sugar and caraway seeds, which gives the dish its distinctive flavor and color. In my opinion, the only reason Bayerisches Kraut is not as popular as Sauerkraut stems from the fact that you can’t buy cabbage ready-sliced and therefore the extra work to do that prevents most home cooks to prepare this great dish. But let me assure you, the few minutes it takes to slice the cabbage are well worth the trouble and you will be rewarded with an extraordinary, flavorful dish which pair’s great with pork and game dishes.
Today I served my Bayerisches Kraut with Eisbein, another one of my “can’t live without it ” favorites 🙂
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Bon Appetit ! Life is Good !
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Click here for another version of Bayerisches Kraut
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Click here for Krautsalat (German Cabbage Slaw)
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Click here for German/Vietnamese Cabbage Rolls
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Click here for Sauerkraut on ChefsOpinion
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P.S.
As one reader has pointed out (thank you Sherry), you CAN get shredded cabbage at the supermarket. However, it is usually shredded very fine and therefore NOT suitable for Bayerisches Kraut.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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My mother made something similar to this. SO good!
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Anneli, now you can make it too 🙂 Cheers !
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Very interesting … I’ll be trying this!
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John,
I am sure you will like (love?) it 🙂
Cheers !
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Never tried Can you please tell how much vineager I should add Thank you
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Hi Anna,
about 1/4 cup of vinegar for 4 lbs of cabbage. Actualy, it depends on your own taste. Same with the sugar 🙂
Cheers, Hans
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