📝 About This Recipe
Transport yourself to a rustic alpine tavern with this quintessential Bavarian classic. Unlike its sharper cousin, Sauerkraut, Bayrisch Kraut is made from fresh white cabbage braised with tart apples, smoky bacon, and a touch of sugar to create a mellow, sweet-and-sour profile. This comforting side dish is the soul of Southern German soul food, offering a silky texture and a complex aroma that perfectly balances rich meat dishes.
🥗 Ingredients
The Base
- 1 medium head White Cabbage (approx. 2-2.5 lbs, cored and finely shredded)
- 4 ounces Smoked Bacon (Speck) (diced into small cubes)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Schmalz (Lard) or Clarified Butter (for authentic flavor)
Flavor & Aromatics
- 1 large Tart Apple (like Granny Smith) (peeled, cored, and grated)
- 2 tablespoons Granulated Sugar (for caramelization)
- 1 teaspoon Caraway Seeds (essential for digestion and flavor)
- 2 pieces Bay Leaf (dried)
- 3-4 pieces Juniper Berries (lightly crushed)
Liquids & Seasoning
- 1 cup Beef or Vegetable Broth (high quality)
- 3-4 tablespoons White Wine Vinegar (adjust to taste)
- 1/4 cup Dry White Wine (Riesling) (optional, for depth)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
-
1
Prepare the cabbage by removing the tough outer leaves. Quarter the head, remove the hard core, and slice the leaves into very thin ribbons (about 1/8 inch thick) using a sharp knife or a mandoline.
-
2
In a large, heavy-bottomed pot or Dutch oven, melt the lard or clarified butter over medium heat.
-
3
Add the diced bacon to the pot and sauté for 3-4 minutes until the fat has rendered and the bacon is beginning to turn crispy and golden.
-
4
Add the diced onions to the bacon fat and sauté for another 5 minutes until they become translucent and soft.
-
5
Sprinkle the sugar over the onions and bacon. Stir constantly for 2-3 minutes until the sugar melts and begins to turn a light amber caramel color. Be careful not to let it burn.
-
6
Deglaze the pot with the white wine vinegar and the white wine (if using), scraping up any browned bits from the bottom of the pan.
-
7
Add the shredded cabbage in handfuls, stirring well after each addition to coat the ribbons in the caramel and fat.
-
8
Stir in the grated apple, caraway seeds, bay leaves, crushed juniper berries, salt, and pepper.
-
9
Pour in the broth. The liquid should not cover the cabbage entirely but should reach about halfway up the pile.
-
10
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
-
11
Simmer the cabbage for 45 to 55 minutes. Stir every 15 minutes to ensure even cooking and to prevent sticking.
-
12
The cabbage is done when it is tender and the liquid has mostly evaporated, leaving a silky, glossy glaze. If it's too watery, simmer uncovered for the last 5-10 minutes.
-
13
Remove the bay leaves and juniper berries before serving. Taste and adjust seasoning with an extra splash of vinegar or a pinch of salt if needed.
💡 Chef's Tips
For the best flavor, make this dish a day in advance; the spices mellow and the sweetness deepens when reheated. If you don't have lard, use high-quality butter, but avoid olive oil as it alters the traditional flavor profile. Don't skip the caraway seeds—they are traditional and help with the digestibility of the cabbage. If the cabbage seems too dry during cooking, add a splash more broth or apple juice. To make it vegetarian, omit the bacon and use smoked salt or a drop of liquid smoke to replicate the woodsy flavor.
🍽️ Serving Suggestions
Serve alongside a crispy Schweinebraten (Roast Pork) or Schweinshaxe (Pork Knuckle). It is the perfect companion for grilled Nürnberger Rostbratwurst or any smoked sausage. Pair with fluffy potato dumplings (Knödel) to soak up the delicious juices. Enjoy with a cold Bavarian Helles lager or a crisp German Riesling. For a lighter meal, serve it with boiled potatoes and a dollop of spicy mustard.