14 Jun 2018
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Bavarian Red Cabbage (Blaukraut) (SCD)

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My bride was born and raised in Bavaria. Our family loves Bavarian red cabbage. I’ve adapted her recipe with just the right ratio of ingredients to make it just like hers! The key is using red wine vinegar. This combination is classic.

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5 from 1 vote

Bavarian Red Cabbage (SCD)

My bride was born and raised in Bavaria. Our family loves red cabbage. I've adapted her recipe with just the right ratio of ingredients to make it just like hers! The key is using red wine vinegar. This combination of red cabbage, apples, and bacon drippings is classic. Bacon drippings make up the tasty dressing along with the vinegar and some sugar.
Prep Time30 minutes
Active Time8 hours
Course: Dinner, Lunch, Side Dish
Cuisine: Bavarian
Keyword: Bavarian, Blaukraut, cabbage, dairy-free, gluten-free
Yield: 8 Servings
Calories: 126kcal
Author: Chef Verde

Equipment

  • Crock Pot

Materials

  • 1 tart apple Peeled (reduced fiber), cored and quartered. Granny Smith are good.
  • 1 onion small onion spiked with cloves
  • 1 head red cabbage washed, cored and thinly sliced
  • 2 tsp salt
  • 1 cup water Hot
  • 2 tbsp honey
  • ⅓ cup red wine vinegar Or Apple cider Vinegar with Mother
  • 4 tbsp butter or 6 tbsp bacon drippings not SCD
  • 2 bay leaf
  • 1 tbsp seedless raspberry jam
US Customary - Metric

Instructions

  • Cut the cabbage into four wedges, remove the core, and slice thinly.
  • Peel onion and spike sides and top with cloves. Please in center of crock pot.
  • Core the apple and cut into wedges and place on bottom of crock pot surrounding.onion.
  • Place the sliced cabbage in the crock pot.
  • Sprinkle with salt.
  • In a bowl, combine the hot water, sugar, vinegar, and bacon drippings(optional); pour over cabbage mixture.
  • Cover and cook on high for 4 hours.
  • Reduce heat to low and add raspberry and stir in well. Cook for 4 hours, stirring occasionally. May continue to cook as long as you like for your taste. It just gets better
  • Stir well before serving warm. May be refrigerated over night if there is any left!

Notes

It's delicious, but I recommend small portions for IBD people until you see how you tolerate this dish.

Nutrition

Calories: 126kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 665mg | Potassium: 299mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1360IU | Vitamin C: 62mg | Calcium: 53mg | Iron: 1mg