Search Results: cabbage

Cabbage and Sausage Rigatoni

Cabbage and Sausage Rigatoni

Cabbage and Sausage Rigatoni is comfort food, perfect for weeknight dinners. Packed with Italian sausage, cabbage, cannellini beans, and wonderful flavor, it’s a new favorite I will be making often.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

We eat a lot of cabbage at our home. I think it comes from our German/Irish heritage and our love for those types of dishes. This recipe for Stuffed Cabbage Rolls is another favorite and is a great choice for a potluck dinner. Similar to 

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!  Continue reading German Cabbage with Bacon

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. 

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 

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 your next Oktoberfest celebration!

I found this recipe in grandma’s church cookbook, which my husband’s family fondly refers to as the Blue Cookbook. It’s full of family favorite recipes, many of them German. In this recipe the sauce is cooked on the stove and then poured over the shredded cabbage. (From the Blue Cookbook, Faith/Messiah Lutheran Church, Emporia, KS LWML)

Ingredients Needed to Make German Style Cabbage Salad

  • medium cabbage, shredded
  • sweet onion
  • granulated sugar
  • apple cider vinegar
  • vegetable oil
  • yellow mustard
  • celery seed
  • kosher salt
  • freshly ground black pepper

Instructions for Making This Recipe

To begin, gather all your ingredients so that you have them within easy reach. Using a food processor finely shred the cabbage. Or do it by hand with a Santoku knife and cutting board. Mince the onion. If you are using a food processor, go ahead and include all the onion juice.

Next, place the shredded cabbage and minced onion in a large bowl. Stir in 1/2 cup granulated sugar, mixing well. Set aside.

Using a small saucepan, combine the apple cider vinegar, vegetable oil, and yellow mustard. Stir in sugar, celery seed, kosher salt, and freshly ground black pepper. Whisk together until incorporated. Heat on medium high and bring to a rolling boil.

Pour the hot sauce over the cabbage and onion mixture. Stir together until combined.

Finally, cover and refrigerate for 4-8 hours before serving. This cabbage salad will keep in the refrigerator for 2-3 weeks.

See more Salad Recipes Here. View more German Dishes Here.

Recipe for German Style Cabbage Salad

German Style Cabbage Salad

This cooked cabbage salad is a nice alternative to the creamy coleslaw recipes that abound in the summer. Perfect for your next German Oktoberfest celebration!
5 from 3 votes
Print Rate Pin Recipe
Course: Salad
Cuisine: German
Keyword: Octoberfest, Red Wine Vinegar, Slaw, Vinegar
Prep Time: 20 minutes
Cook Time: 8 minutes
Refrigerate: 4 hours
Total Time: 4 hours 28 minutes
Servings: 10

Ingredients  

  • 1 medium cabbage finely shredded
  • 1 cup sweet onion minced
  • 1/2 cup granulated sugar

Vinegar Sauce:

Instructions

  • To begin, gather all your ingredients so that you have them within easy reach. Using a food processor or a large knife and cutting board, finely shred the cabbage. Mince the onion. If you are using a food processor for this job, go ahead and include all the onion juice in the recipe.
  • Place the shredded cabbage and minced onion in a large bowl. Stir in 1/2 cup granulated sugar, mixing well. Set aside.
  • Using a small saucepan, combine the apple cider vinegar, vegetable oil, yellow mustard, 2 tablespoons sugar, celery seed, salt and black pepper. Whisk together until incorporated. Heat on medium high and bring to a rolling boil.
  • Pour the hot vinegar sauce over the cabbage and onion mixture. Stir together until combined.
  • Cover and refrigerate for 4-8 hours before serving. This cabbage salad will keep in the refrigerator for 2-3 weeks. Serves 8-10 people.

Nutrition

Calories: 222kcal | Carbohydrates: 19g | Protein: 1g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 257mg | Potassium: 192mg | Fiber: 2g | Sugar: 16g | Vitamin A: 90IU | Vitamin C: 34mg | Calcium: 45mg | Iron: 1mg
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Hamburger Cabbage Skillet

Hamburger Cabbage Skillet

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Red Cabbage with Apples

Red Cabbage with Apples

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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!