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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Used leftover green cabbage, didn't have caraway so used fennel seeds instead. No wine, but used 2T red wine vinegar, no cranberries so left them out altogether. Didn't have enough leftover mashed potato, but found half a tub of houmous and mashed that in to eke out the potatoes. No sour cream but had half a tub of thick cream in fridge so used that! Absolutely delicious!

snowmoonelk - 2015-01-14 10:23:55

This made a great winter vegan dish using vegan cream cheese, dried cranberries and some added tempeh I had to use up. Delish!

nowyat - 2015-01-04 23:17:47

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