nutritional information

Per 1 1/2-cup serving:

  • Calories: 289
  • Protein: 5 g
  • Total Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 53 g
  • Cholesterol: 9 mg
  • Sodium: 64 mg
  • Fiber: 8 g
  • Sugar: 17 g

German Cabbage and Potato Casserole with Caraway

Serves 8

Caraway-seasoned braised cabbage is traditionally served with mashed potatoes in Germany, Austria, and Hungary. Here, we bring the two together in a hearty casserole.
  • 2 Tbs. vegetable oil
  • 2 medium onions, thinly sliced (3 cups)
  • 2 large Granny Smith apples, peeled, cored, and cubed
  • 2 tsp. caraway seeds
  • 8 cups thinly sliced red cabbage
  • ½ cup dried cherries or dried cranberries
  • ¼ cup dry red wine
  • 2 Tbs. apple cider vinegar
  • 3 lb. russet potatoes, peeled and cut into chunks
  • ¼ cup low-fat sour cream
  • 2 Tbs. butter or margarine
  • ½ cup chopped chives

1. Heat oil in Dutch oven over medium heat. Add onions, and sauté 5 minutes. Add apples and caraway seeds, and sauté 3 minutes, or until apples begin to soften. Stir in cabbage and dried cherries, and reduce heat to medium-low. Cook 15 minutes. Add wine, vinegar, and 1 cup water, and season with salt and pepper, if desired. Cover, and simmer 30 minutes more.

2. Bring potatoes and enough water to cover to a boil in saucepan. Cook
10 minutes, or until potatoes are tender. Drain, reserving 1/2 cup cooking liquid. Mash potatoes, reserved liquid, sour cream, and butter in saucepan until smooth. Stir in chives. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Spoon cabbage mixture in 13- x 9-inch baking dish. Spread mashed potatoes over top. Bake 30 to 40 minutes, or until potato topping begins to brown. Let stand 10 minutes before serving.

January/February 2012 p.46

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I was raised eating German food and cooking it. I have to say this was very good. Reminds me of sweet-sour cabbage I cook for Sunday dinners. Very authentic flavor, the right amount of caraway. I used organic cranberries, but left out the wine, and use bay eaves when boiling the potatoes. Loved the color contrast. I will definitely be making this one for a crowd! Scale of 1-10 a strong 8 by the German

Deb - 2012-09-20 01:36:33

I left off the chives sour cream and butter. I think my family would have appreciated if I had left the butter in. I cut the recipe in half not wanting to serve 8. I suggest using green cabbage instead of purple - it bleeds when it sits in vinegar. The meal turned pink. I will try this again - but I will be looking for something to add flavor in addition to caraway and onion.

Cheryl McGuire - 2012-09-06 15:32:53

Delicious pick me up dinner! I left out the dried cranberries, still very delicious!

erica sladky - 2012-04-01 15:30:29

It was relatively easy to make. I found it edible but it was almost sickly sweet, maybe because of the red wine. Don't think I'll make this one again.

Anonymous - 2012-03-03 11:11:32

This recipe makes alot. We enjoyed it, but lost interest quickly. I suggest making it for more than two people-I liked either a fried egg or vegan sausage along side.

Racheal L. - 2012-02-21 11:34:09

This recipe is great. Best if cooked one day and then reheated the next day. Even the third day!

Karen - 2012-02-09 21:21:03