Green Cabbage Recipe How To Make German Style
This savory green cabbage recipe is the perfect side for any meal. It’s packed with flavor and does not taste bitter. You can make this recipe without caraway seeds but I highly recommend adding them since they will help prevent the house from smelling like cooking cabbage. Although personally I don’t mind the aroma of cabbage but it can it overpowering.
Cabbage is very healthy and is loaded with vitamin C, vitamin K, and phytochemicals like thiocyanates, indole-3-carbinol, lutein, zeaxanthin, sulforaphane, and isothiocyanates. Although those sound like scary chemicals these compounds are potent antioxidants. It also has a good amount of fiber and is terrific for weight loss. One cup of cabbage has roughly 20 calories. So without tons of added butter it is extremely light.
The flavors in this dish bring out the supple flavor of the cabbage. This green cabbage recipe is simply braised in broth with a small dollop of butter.
So let’s get started making this green cabbage recipe. First slice your cabbage into roughly 1/4 inch strips (they can be larger but I find 1/4 inch strips turn out the best). You can use the slicing blade on a food processor to help with this chore. The easiest way to cut cabbage is to cut it in half. Then cut around the base and remove the core of the cabbage, then slice it.
Add 1 1/2 cups of chicken broth or water and chicken bouillon. One teaspoon of bouillon is roughly the amount you will need to season the cabbage. It will depend on the saltiness of your bouillon. You can also add 1/4 tsp of caraway seeds to dampen the aroma of cooking cabbage and to add extra flavor. Then add two tablespoons of butter. Bring to boil and then simmer it on medium low heat for about 15-20 minutes. Simmering versus boiling will also help reduce the aroma of cooking cabbage.
Check periodically to make sure the water does not completely evaporate and add a little more water as needed.