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Thread: Blaukraut ( Spiced Red Cabbage )

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    Blaukraut ( Spiced Red Cabbage )

    Blaukraut

    Since there was interest in the other cooking/canning threads I decided to make another one.

    Blaukraut is a spiced red cabbage side dish served with almost any meat, I like it with pork roast, beef on top of spaetzle, and my favorite is with Roulades, anyway here is the recipe.

    Start with some nice red cabbage.
    ( pay attention to the upper right hand corner of the picture, I have a onlooker )


    One head of red cabbage and one tart apple. I prefer Granny Smith apples.


    Cut the Cabbage in quarters and remove the core.


    Shred the cabbage and add 1 1/2 cups water and 1 1/2 cups cider vinegar and 1 cup of sugar. Keep in mind cabbage 'cooks' down to about 25% of it being raw.


    While cabbage begins to cook down prepare a spice bag with whole cloves, whole Allspice and whatever else you like. She adds different things at different times just make sure to add the cloves and allspice.


    Next peel the apple and slice it very thin and add it to the cooking down cabbage.


    Now that the cabbage is cooked hot pack it in jars. Look up how to hot water bath can. At this stage you can eat it if you want or can it for the winter.


    Place the hot packed jars in a boiling water bath canner make sure the jars are covered by water. Boil for 15 mins for pints and 20 mins. for quarts.


    Here it is ready to be stored in the cellar for this winter...


    or ready and waiting for nice piece of roast pork or other meat.


    I hope you enjoyed this and thank you for viewing, if you have any questions or comments please feel free to post them.

    (note: we are cooking much more than one head of cabbage so the pictures are off ).
    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    Looks like a nice vegetable dish. I've tried other recipies for rotkraut and it's good. Especially with a prepared German main dish.

    I really wish I would have taken a shot at growing it in the garden.
    Guess I'll just have to buy it at the market.... Will try it to grow it next year hopefully.


    Quote Originally Posted by SpearBrave View Post
    While cabbage begins to cook down prepare a spice with whole cloves, whole Allspice and whatever else you like. She adds different things at different times just make sure to add the cloves and allspice.

    So allspice and cloves, I see you got some cinnammon in the prepared spice blend and what else? What are those green leaves?

    I'm not brave enough to go ahead and can food, (they don't call you SpearBrave for nothing ) , so is this recipe good eaten off the stove and without tinning or canning?

    Quote Originally Posted by SpearBrave View Post
    Blaukraut is a spiced red cabbage side dish served with almost any meat, I like it with pork roast, beef on top of spaetzle, and my favorite is with Roulades, anyway here is the recipe.
    One last, shouldn't it be called "Rotkraut" since it's red and not Blaukraut? I mean, why is red cabbage called blue cabbage (Blaukraut)? I really have no idea why they decided to call it blue cabbage when it's actually red.

    Quote Originally Posted by SpearBrave View Post
    Start with some nice red cabbage.
    ( pay attention to the upper right hand picture, I have a onlooker )

    I'm finally seeing it. I took me awhile.

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    The Redhead puts other spices in than what she tells me. She is not very good at sharing cooking secrets.She only said those two spices were the most important. I think juniper berries might be one of the other ones, since she had me collecting them for her a few days ago.

    My family calls it blaukraut, it might just be dialect issue. I have heard other call it "Rotkraut". Although it is more of purple before it is cooked.
    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    Quote Originally Posted by SpearBrave View Post
    The Redhead puts other spices in than what she tells me. She is not very good at sharing cooking secrets.She only said those two spices were the most important. I think juniper berries might be one of the other ones, since she had me collecting them for her a few days ago.

    I'm guessing that the green leaves are bayleafs.

    Quote Originally Posted by SpearBrave View Post
    My family calls it blaukraut, it might just be dialect issue. I have heard other call it "Rotkraut". Although it is more of purple before it is cooked.
    Rotkraut makes better sense IMO.

    But to most English speakers, it sounds like "Road kraut" when pronounced. In other words less than appetizing to the palate.

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    Hehe when speaking around the house I would say Rotkraut Rot-Kohl kinda like root kool if spelled phonetically. I can speak good proper English when I try, I just don't try too often.
    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    According to wikipedia, these are the general geographic ranges of the various names:

    * Rotkohl: Norddeutschland (Schleswig-Holstein, Niedersachsen, nördliches Sachsen-Anhalt, Berlin, Brandenburg, Mecklenburg-Vorpommern, Nordrhein-Westfalen), Schweiz
    * Rotkraut: Mittel- und Südwestdeutschland (Sachsen, Thüringen, Hessen, Baden, Pfalz), Ostösterreich (Niederösterreich, Wien, Burgenland, Oststeiermark), Schweiz
    * Blaukraut: Süddeutschland (Württemberg, Franken, Bayern), Österreich (oben nicht genannte Länder), Schweiz
    * (Rot-/Blau-)Kappes: Nordrhein-Westfalen, Rheinland

    Apparently the colour of the cabbage depends to a certain extent on the type of soil, alkaline soils causing the colour to appear more "blue".

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    Quote Originally Posted by Gardisten View Post
    Apparently the colour of the cabbage depends to a certain extent on the type of soil, alkaline soils causing the colour to appear more "blue".

    One would infer that apparently the soil in Bavaria and the German south must be more alkaline than northerly parts of the country .


    Quote Originally Posted by Gardisten View Post
    According to wikipedia, these are the general geographic ranges of the various names:

    * Rotkohl: Norddeutschland (Schleswig-Holstein, Niedersachsen, nördliches Sachsen-Anhalt, Berlin, Brandenburg, Mecklenburg-Vorpommern, Nordrhein-Westfalen), Schweiz
    * Rotkraut: Mittel- und Südwestdeutschland (Sachsen, Thüringen, Hessen, Baden, Pfalz), Ostösterreich (Niederösterreich, Wien, Burgenland, Oststeiermark), Schweiz
    * Blaukraut: Süddeutschland (Württemberg, Franken, Bayern), Österreich (oben nicht genannte Länder), Schweiz
    * (Rot-/Blau-)Kappes: Nordrhein-Westfalen, Rheinland

    Rotkraut remains Rotkraut in the North, ja?


    Aber im suden wissen wir immer, Sie wissen was Sie sagen:

    Blaukraut bleibt Blaukraut und Brautkleid bleibt Brautkleid

    Now say that one as fast as you can .

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    Blaukraut ( Spiced Red Cabbage )

    My German grandmother (rest her soul) used to make all kinds of variations on red cabbage.

    I LOVE this stuff!!

    Thanks for sharing the recipe, wallflower.

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    Quote Originally Posted by TXRog View Post
    Thanks for sharing the recipe, wallflower.
    It wasn't me, but it was SpearBrave who introduced us to this recipe and shared with us how he prepared it. He's the primary first and foremost source of this fine Germanic dish

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    Blaukraut ( Spiced Red Cabbage )

    Quote Originally Posted by wallflower View Post
    It wasn't me, but it was SpearBrave who introduced us to this recipe and shared with us how he prepared it.
    My sincere apologies to my brother SpearBrave for this gross oversight. Must be more attentive to details of "topic posters" here on SF.

    Still love red cabbage!!
    Last edited by TXRog; Monday, August 8th, 2011 at 06:35 PM. Reason: spelling

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