in Germany

Bavarian cabbage according to Eri

updated

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Ingredients for 8 servings:

  • 1 large white cabbage 1.5 – 2 kg
  • 6 tbsp vinegar
  • 2 onions
  • 1 tbsp sauce thickener
  • 2 liters of vegetable broth
  • 200 ml white wine
  • salt and pepper
  • some caraway

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Remove the stalk from the white cabbage and cut the head into fine strips. Season the cabbage strips generously with salt and mix in the vinegar. Dice the onions. Sauté the cabbage and onions vigorously and deglaze with the vegetable stock. Add the white wine and the sauce thickener dissolved in water, and season with salt, pepper, and caraway seeds. Steam the cabbage until it is quite soft.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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