Search Results: cabbage

German Cabbage with Bacon

German Cabbage with Bacon

This German Cabbage with Bacon recipe is a tangy, delicious side dish to serve your family, especially good with a pork or corned beef dinner. Filled with cabbage, onion, bell peppers, and bacon, it’s perfect for your next Oktoberfest celebration!  Our family loves cabbage dishes, 

Creamy Cabbage and Bratwurst Soup

Creamy Cabbage and Bratwurst Soup

Creamy Cabbage and Bratwurst Soup is a delicious light soup to serve on a cool evening. Seasoned with celery, carrots, onions, and chunks for bratwurst, it’s sure to please anyone who enjoys cabbage. I like to serve this soup with a hard crusty sourdough bread, 

Slow-Cooked Corned Beef and Cabbage

Slow-Cooked Corned Beef and Cabbage

Slow-Cooked Corned Beef with Cabbage is an easy meal to serve your family for St. Patrick’s Day. This recipe cooks all day long and has only 5 ingredients. Simple, simple, simple. Place it in your crockpot or slow cooker in the morning and forget about it until suppertime.

(Recipe modified with new photos on 3/9/22.)

Recipe for Harvest Grain Reuben Sandwich - Saint Patrick's Day Recipes

I like to serve my corned beef with cabbage with roasted potatoes and carrots, or with Steamed Potatoes with Parsley. Then use the leftover meat to make Reuben Sandwiches. Oh yeah, March is a great month!

Speaking of March, that is about the only time I’m able to find packages of corned beef at our grocery store. I’ll often buy two packages so I can freeze one of them to enjoy corned beef later in the year.

 

Ingredients for Slow-Cooked Corned Beef and Cabbage

  • lean corned beef with seasoning packet (4-6 pounds)
  • beef stock
  • dark beer, like Guinness
  • medium head of cabbage
  • medium sweet onion
  • kosher salt
  • freshly ground black pepper

 

Optional Homemade Seasoning Mix:

Sometimes corned beef doesn’t come with a seasoning mix. Or maybe you want a bit more seasoning to add to the dish. Here is a recipe to make your own. Be sure to use whole spices for most of this, and not the ground versions.

Homemade Seasoning Mix for Slow-Cooked Corned Beef

You may notice that this seasoning mixture is very similar to Pickling Mix that you can buy in the store. When comparing this recipe to what I had in the pantry, the two mixes were very similar. So, if you want, you may use Pickling Mix. Or make your own with the following spices (or as many of them as you have on hand or are willing to purchase.) In the end, it’ll be fine. Your corned beef will taste great.

mustard seeds, coriander seeds, bay leaves, crushed, black peppercorns, allspice berries, anise seeds, red pepper flakes, caraway seeds, whole cloves, cardamom

Instructions: Place seasoning spices in a large mortar bowl and coarsely crush with pestle. Depending on the size of your mortar and pestle, you may want to do this a little at a time. Store in a covered container to use as needed. For this recipe, you’ll want to use 2-3 tablespoons of the homemade seasoning mix.

 

Instructions for this Recipe

Ingredients for this Recipe

Gather your ingredients so that you have everything close at hand on the counter or table. Remove corned beef from package and set in slow cooker.

Sprinkle the meat with enclosed seasoning packet (or your homemade spice.)

Pour Beer and Beef Broth over the Corned Beef

Pour beef stock and dark beer over the brisket.

Cook on high for 6 hours.

 

Prepare the Cabbage

Cutting Cabbage into Wedges

Using a cutting board and Santoku knife, slice head of cabbage into wedges. Halve the onion and slice.

Place cabbage and onion over the corned beef and season with kosher salt and freshly ground black pepper. Press down into the juices with a spoon.

Cook another 2 hours until cabbage is tender and meat is tender and falls apart.

Serving Slow-Cooked Corned Beef with Cabbage - Saint Patrick's Day Recipes

To serve, slice or shred the corned beef. Serve alone or with roasted potatoes and carrots. Or use the corned beef for Reuben Sandwiches. This recipe will serve 6-8 people.

See more Beef Recipes Here. Browse Main Dishes Here.  View Irish Recipe Ideas Here.

 

Pinterest Pin - Slow-Cooked Corned Beef and Cabbage

Slow-Cooked Corned Beef with Cabbage

Here's an easy way to cook your corned beef and cabbage. Serve with Steamed Potatoes with Parsley, Roasted Vegetables, or even on a Rueben Sandwich.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Irish
Keyword: Beef, Crock-Pot Recipes, Lean Corned Beef, Slow-Cooked Recipes
Prep Time: 10 minutes
Cook Time: 9 hours
Total Time: 9 hours 10 minutes
Servings: 8

Equipment

Slow Cooker
Cutting Board
Santoku Knife
Mortar and Pestle

Ingredients

  • 4-6 pounds lean corned beef with seasoning packet
  • 2 cups beef stock
  • 12 oz dark beer like Guinness
  • 1 medium head of cabbage
  • 1 medium sweet onion
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Optional Homemade Seasoning:

  • 3 teaspoons mustard seeds
  • 2 teaspoons coriander seeds
  • 2 large bay leaves crushed
  • 1 teaspoon black peppercorns
  • 1 teaspoon allspice berries
  • 1 teaspoon anise seeds
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon cardamom

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table. Remove corned beef from package and set in slow cooker.
  • Sprinkle the meat with enclosed seasoning packet. Pour beef stock and dark beer over the meat.
  • Cook on high for 6 hours.
  • Using a cutting board and Santoku knife, slice head of cabbage into wedges. Halve the onion and slice.
  • Place cabbage and onion over the corned beef and season with kosher salt and freshly ground black pepper. Press down into the juices with a spoon.
  • Cook another 2 hours on high until cabbage is tender and meat is tender and falls apart.
  • Serve alone or with roasted potatoes and carrots. Serves 6-8.

Optional Homemade Seasoning Mix:

  • Place all of the seasoning spices in a large mortar bowl and coarsely crush with pestle.
    You'll want to use whole spices for this mix, not ground.
  • Place in a covered container to use as needed. For this recipe, you'll want to use 2-3 tablespoons of the homemade seasoning mix.

Nutrition

Calories: 365kcal | Carbohydrates: 18g | Protein: 52g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 121mg | Sodium: 1898mg | Potassium: 409mg | Fiber: 4g | Sugar: 6g | Vitamin A: 197IU | Vitamin C: 44mg | Calcium: 160mg | Iron: 6mg
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German Style Cabbage Salad

German Style Cabbage Salad

Both sides of my husband’s family are of German heritage, plus we’re Lutheran. This means we eat a lot of German food, especially cabbage. German Style Cabbage Salad is a nice alternative to the creamy coleslaw recipes that abound in summer. Plus, it’s perfect for 

Hamburger Cabbage Skillet

Hamburger Cabbage Skillet

Hamburger Cabbage Skillet is an easy, one-pot dish to serve your family on a busy weeknight or when you just don’t feel like doing much in the kitchen. My family loves German and Irish food, and they love cabbage. Sweet cabbage. Stuffed cabbage. Cabbage in 

Red Cabbage with Apples

Red Cabbage with Apples

This cabbage recipe is the perfect accompaniment to any German fare. Tender red cabbage, braised in a sweet and sour sauce with apples and onions. So good. Click to Tweet

Red Cabbage with Apples is a delicious recipe that my mother-in-law makes. It’s the perfect accompaniment to any German fare. Tender red cabbage, braised in a sweet and sour sauce with apples and onions. So yummy! 

When the weather starts to cool and the calendar turns to September, our family starts looking forward to celebrating our annual Oktoberfest dinner at our church. There are many such celebrations in our surrounding communities as well so German food can always be found in the fall.

 

My mother-in-law taught me several of her family recipes, which have been handed down from the strong German lineage in our families–Spaetzel, Sauerbraten, and this recipe.

Serving Red Cabbage with Bierocks or other German Food

Of course, I’ve added many of my own dishes to our Oktoberfest potluck such as Bierocks with Sausage and Cabbage, German-Style Meatballs, and Pork Schnitzel with Cream Sauce.  I’m salivating over all that saucy cabbage just thinking about it!

 

Ingredients Needed to Make Red Cabbage with Apples

  • red cabbage
  • red wine vinegar
  • sugar
  • kosher salt
  • bacon fat
  • Jonathan apples (2 medium apples)
  • yellow onion
  • bay leaf
  • whole cloves
  • water
  • dry red wine
  • red currant jelly (or you may use grape jelly)
  • more salt and black pepper for seasoning

 

Instructions on Making This Recipe

Ingredients for Red Cabbage with Apples

To begin, prepare your ingredients. It’s always a good idea when you start a recipe to have all the ingredients ready at your fingertips.

Using a food processor or a Chef’s Knife/Santoku Knife and cutting board, coarsely chop the cabbage.

You do not want a really fine shred for this recipe, so I always use a knife for this job.

Core, peel, and dice the apples. Chop the onions. Place all in prep bowls for use as needed.

Adding Sugar and Red Wine Vinegar to the Cabbage

Place cabbage in large bowl and sprinkle with red wine vinegar, sugar, and salt. Mix together and set aside.

In a shallow Dutch oven, melt bacon fat and saute apples and onions until tender, about 5 minutes.

Be sure to use Bacon Fat. And Bacon, if desired!

If you want to crank this recipe up a notch, go ahead and begin by frying some bacon (3-4 strips). Once browned, allow to cool and break into bite-size pieces. Then add the bacon in at the last when you stir in the wine and jelly. 

Adding Cabbage to the Onions and Apples

Add red cabbage, bay leaf, cloves, and water. Stir thoroughly and bring to a boil. Cover and simmer for 90 minutes to 2 hours, keeping it moist with extra water if needed.

Adding Wine and Jelly to the Finished Cabbage

When the cabbage is done, there should be no liquid left in the pan. Just before serving, remove bay leaf and cloves and stir in wine and jelly. Taste to season with salt and pepper. This recipe will serve 6-8 people. 

Serving Red Cabbage with Apples - Octoberfest German Food Recipes

Serve this authentic old-time dish with more German Recipes Found Here. Browse Side Dishes Here. 

 

Recipe for Red Cabbage with Apples

Red Cabbage with Apples

Here's a delicious recipe that my mother-in-law makes. It's the perfect accompaniment to any German fare. Enjoy!
No ratings yet
Print Rate
Course: Side Dish
Cuisine: German
Keyword: Jonathan Apples, Potluck Dinners, Red Cabbage, Red Currant Jelly
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 8

Equipment

Santoku Knife
Measuring Tools
Dutch Oven 3 qt
Spurtle Set

Ingredients

  • 2 pounds red cabbage coarsely shredded
  • 2/3 cups red wine vinegar
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons bacon fat
  • 2 medium Jonathan apples core, peel, and dice
  • 1/2 cup yellow onion chopped
  • 1 small bay leaf
  • 2 whole cloves
  • 1 cup water
  • 3 tablespoons dry red wine
  • 3 tablespoons red currant jelly or grape jelly
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Prepare ingredients for this recipe. Coarsely chop cabbage. Core, peel, and dice the apples. Chop the onion.
  • Place cabbage in large bowl and sprinkle with vinegar, sugar, and salt. Set aside.
  • In large shallow Dutch oven, melt bacon fat and saute apples and onions until tender, about 5 minutes.
  • Add chopped cabbage, bay leaf, cloves, and water. Stir thoroughly and bring to a boil. Cover and simmer for 90 minutes to 2 hours, keeping it moist with extra water if needed. When the cabbage is done, there should be no liquid left in the pan.
  • Just before serving, remove bay leaf and cloves and stir in wine and jelly. Taste to season with salt and pepper. Serves 6-8.

Nutrition

Calories: 136kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 915mg | Potassium: 357mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1292IU | Vitamin C: 68mg | Calcium: 62mg | Iron: 1mg
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Bierocks with Sausage and Cabbage

Bierocks with Sausage and Cabbage

(Recipe Slightly Modified on 10/17/21) Here is a fun recipe to make for your next German dinner or Oktoberfest. Unlike most recipes, these Bierocks with Sausage and Cabbage use sausage instead of ground burger, mixed with onion and shredded cabbage and then nestled inside a 

Cabbage Bacon Salad

Cabbage Bacon Salad

This Cabbage Bacon Salad is a recipe I really enjoy. Crunchy, sweet, with the added saltiness of smoked bacon. Yum!

German Spaetzle with Cabbage

German Spaetzle with Cabbage

We've been making German Spaetzle with Cabbage in our home for many years. It's simply delicious and is perfect with German food, or for your next holiday dinner. Click to Tweet

(Post modified with new photos on 11/3/21)

We’ve been making German Spaetzle with Cabbage in our home for many years. My mother-in-law shared the recipe with me back at my first Oktoberfest celebration at our church. It’s simply delicious and is perfect with German food, or for your next holiday dinner. 

Serving German Spaetzle with Cabbage for Oktoberfest or Holidays

Spaetzle Means “Little Sparrows”

What is Spaetzle? The dish comes from Germany and is a type of pasta made with eggs. The short term of the word Spatz means little sparrows, which I think is really cool, because the little drops of pasta do kind of look like little birds.

Spaetzle Maker

To make this dish you’ll need a Spaetzle Maker. This little gadget is so handy, and not very expensive. I’ve seen them in our local hardware stores but you can also purchase them online. I’ve also noticed that some people use a device similar or perhaps even the same as a potato ricer, but that seems like it would make a very thin noodle.

 

Ingredients to Make German Spaetzle with Cabbage

  • all-purpose flour
  • salt
  • ground nutmeg (freshly ground, if you have it)
  • large eggs
  • whole milk

For the Cabbage Sauce

  • bacon
  • sweet or yellow onion
  • medium head cabbage
  • whipping cream
  • kosher salt
  • freshly ground black pepper

 

Instructions for Making This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the German Pasta – Little Sparrows

Ingredients for the German Pasta

In a small bowl, mix together the all-purpose flour, salt, and ground nutmeg.

German Pasta and Spaetzle Maker

In another bowl, whisk large eggs until foamy. Add milk. Pour into the flour mixture a little at a time and mix well. Dough will be slightly stiff.

Next, fill a large pot with 3-4 quarts of water and 1 tablespoon of kosher salt. Bring water to a low boil.

Making Spaetzle

Fill the basket on the Spaetzle Maker with dough. Place over the pot of boiling water. Slide basket back and forth.

Making Spaetzle - Little Sparrows

Tiny dumplings will fall into the water and float to the top when they are done (after about 30 seconds).

Spaetzle after it's Boiled - Little Sparrows

Remove them from the water with a wire whisk and place the spaetzle in large bowl. Keep warm.

 

Make the Sauce

Ingredients for the Cabbage Sauce

To make the cabbage sauce, start by preparing the bacon and vegetables. Cut bacon into 1″ slices. Mince the onion, and shred the cabbage.

Cooking the Bacon and Sauteing the Onions

In a large skillet or shallow Dutch oven, cook bacon until crispy. Add onion to the bacon grease and cook until translucent.

Adding Cabbage to the Bacon

Add the shredded cabbage and stir in to the bacon and onions. Cover and simmer until cabbage is tender about 15-20 minutes.

Stirring Whipping Cream into the Spaetzle

Add the German pasta to the cabbage. Stir in whipping cream. Continue cooking until the cream starts to thicken.

Finished Spaetzle

Within minutes the pasta will soak up some of the cream, creating a wonderfully creamy dish. Season with salt and pepper.

Serving German Spaetzle with Cabbage with German Meatballs

This recipe will easily serve 8-10 people. I like to serve this pasta dish with other German foods, such as German Style Meatballs, Pork Schnitzel, or Bierocks with Sausage and Cabbage. 

See more German Recipes Here. Browse Side Dishes Here. 

 

Recipe for German Spaetzle with Cabbage

German Spaetzle with Cabbage

Being Lutheran with German heritage on both sides of my husband’s family, we enjoy lots of German food. Which means, we eat a lot of cabbage and sausage! Here are our favorite Oktoberfest – German Food Recipes.
4.50 from 2 votes
Print Rate
Course: Side Dish
Cuisine: German
Keyword: Cabbage, Comfort Food, German Pasta, Little Sparrows, Octoberfest
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10

Equipment

Stainless Bowls
Spaetzle Maker
Cuisinart Cookware
Wire Strainer

Ingredients

German Pasta

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon nutmeg freshly ground, if possible
  • 3 large eggs
  • 1 cup whole milk

Cabbage Sauce:

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.
  • Using a sharp knife and cutting board, chop the onion. Coarsely shred the cabbage.

Make the Spaetzle

  • In a small bowl, mix together the all-purpose flour, salt, and nutmeg.
  • In a second bowl, whisk the large eggs until foamy. Add whole milk. Add egg mixture to the flour a little at a time and mix well. Dough will be somewhat stiff.
  • Fill a large pot with salted water and bring to a boil. Fill the spaetzle maker basket with dough. Slide the basket back and forth over the boiling water.
    Tiny dumplings will fall into the water and float to the top when they are done (after about 30 seconds).
    Using a wire strainer, dip them out and place in a large bowl. Keep warm until ready to use.

Make the Cabbage Sauce

  • In a large skillet, cook bacon until crispy. Remove bacon and drain on paper towels. When cool, break into small pieces.
  • Using the same skillet, add prepared chopped onion and shredded cabbage to the bacon grease, mixing well. Cover and simmer until the cabbage is tender, about 15-20 minutes.
  • Stir in whipping cream and dumplings. Continue cooking until the cream starts to thicken. Within minutes, the spaetzle will soak up some of the cream, creating a creamy dish. Season with salt and freshly ground black pepper. Serves 8-10.

Nutrition

Calories: 570kcal | Carbohydrates: 38g | Protein: 9g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 799mg | Potassium: 308mg | Fiber: 4g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 35mg | Calcium: 114mg | Iron: 3mg
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Fried New Garden Potatoes

Fried New Garden Potatoes

There are few things more delicious than Fried New Garden Potatoes cooked in a cast iron skillet until they are crunchy and dark golden brown. Smash them before serving for a trendy way to serve them–which is actually quite practical as it helps them to