I’m gonna be honest here, it was only a few years ago that I began to be okay with eating sauteed cabbage.  It looked weird to me, almost slimy, and I was pretty sure it was going to be awful.  Then this Bavarian guy came into my life and I figured at some point, I was going to have to eat all things kraut.  You know… embrace the culture and what not.  So with what I’m sure was a terrified look on my face, I tried saurkraut.  Maybe that wasn’t the best stepping off point for someone that was weirded out just from sauteed cabbage.  I mean, the flavors are just not even close to one another.  It wasn’t my favorite, but I figured I better keep trying.  Then, on my first trip to Germany, I had blaukraut (blue kraut).  Life changing stuff, my friends.  With a bit of acidity, some warm spices and a little sweetness, it was heavenly.  Since then, cabbage (red, in particular) makes a regular appearance on the dinner table in our house.  This summer, when Rainier cherries are in season, you’ll have to try my Braised Balsamic Red Cabbage with Cherries.

Until my recent trip to Leavenworth, WA, a cute little Bavarian town in the middle of the Cascades, I had forgotten about the spiced red cabbage I had experienced in Germany.  It was time to recreate it at home!


Spiced Blaukraut

Prep Time5 mins
Cook Time20 mins
Course: Side Dish
Servings: 4
Author: Suzie Bauer


  • 1 small Red Cabbage thinly sliced (about 8 cups)
  • 1 1/2 Tbsp Bacon Fat (or your favorite cooking fat)
  • 1 small Onion thinly sliced (about 1 cup)
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Bone Broth
  • 3/4 tsp Sea Salt
  • 1 tsp Cinnamon
  • 3/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 1/4 cup Raisins


  • In a large skillet, melt bacon fat over medium high heat.
  • Add onions and saute for about 5 minutes.
  • Turn the heat down to medium and add the red cabbage to the pan. Toss with the onions and cook down for another 5 minutes.
  • Pour in the apple cider vinegar and bone broth. Toss the cabbage and onions.
  • Add the spices and raisins, and stir to incorporate with the cabbage and onions.
  • Turn the heat down to medium low and cover, stirring occasionally. Cook for 5-10 minutes or until the cabbage is tender.