Geschmorter Weißkohl


  • 1 medium-sized white cabbage
  • 2 tablespoons vegetable oil or lard
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 apples, peeled, cored, and chopped
  • 2 tablespoons sugar
  • 1 cup vegetable or chicken broth
  • 1/4 cup apple cider vinegar
  • Salt and pepper to taste
  • 1 bay leaf
  • 4 juniper berries (optional)
  • 1/2 teaspoon caraway seeds (optional)
  • Chopped fresh parsley for garnish


  1. Prepare the Cabbage:
    • Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Slice the cabbage thinly.
  2. Cook the Onions and Garlic:
    • Heat the vegetable oil or lard in a large, heavy-bottomed pot over medium heat. Add the chopped onions and garlic and sauté until softened and translucent.
  3. Add the Cabbage:
    • Add the sliced cabbage to the pot. Stir well to combine with the onions and garlic.
  4. Incorporate Apples and Sugar:
    • Add the chopped apples to the pot. Sprinkle the sugar over the cabbage mixture. Stir to combine. The sugar will help caramelize the cabbage.
  5. Pour in Broth and Vinegar:
    • Pour the vegetable or chicken broth and apple cider vinegar over the cabbage mixture. Stir well. Season with salt and pepper to taste.
  6. Add Aromatics (Optional):
    • If using, add the bay leaf, juniper berries, and caraway seeds to the pot. Stir to incorporate.
  7. Braise the Cabbage:
    • Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the cabbage simmer gently for about 45-60 minutes or until the cabbage is tender, stirring occasionally.
  8. Check and Adjust Seasoning:
    • Taste the cabbage and adjust the seasoning if necessary. Add more salt, pepper, or vinegar according to your taste.
  9. Serve:
    • Once the cabbage is tender and flavorful, remove the bay leaf and juniper berries. Transfer the braised cabbage to a serving dish, sprinkle with chopped fresh parsley, and serve hot.

Enjoy your Geschmorter Weißkohl! This dish is often served as a side dish to complement various German main courses.

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