in Austria

Stöcklkraut

updated

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Ingredients for 6 servings:

  • 1 large white cabbage
  • Salt
  • Caraway seeds
  • some vinegar
  • possibly fat
  • possibly bacon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

typical Austrian side dish for the roast

Method 1: Quarter the cabbage head and cook it in 1/2 liter of water with salt and a generous amount of caraway seeds until soft. Place it in a bowl, season with the diluted vinegar, and pour over the heated frying fat. If you like, you can also add some roasted bacon cubes. Method 2: Add the cooked cabbage quarters to the roast in the roasting pan and fry briefly. This is the usual preparation method in Upper Austria. (The cooked potatoes and bread dumplings are also fried with the roast so that they immediately absorb the rich flavor of the sauce and develop a nice crust.)

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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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