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Bavarian cabbage

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Ingredients for 4 servings:

  • 600 g white cabbage
  • 40 g smoked bacon
  • 1 onion(s)
  • 1 apple
  • 2 tbsp goose fat or pork fat
  • 1 ½ tbsp sugar
  • 250 ml meat broth
  • 1 ½ tbsp white wine vinegar
  • 1 tsp cornstarch
  • 1 tsp caraway seeds
  • salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Clean the cabbage and cut into strips, removing the stalk. Dice the bacon. Peel and dice the onion and apple. Lightly fry the bacon, then the onions in the lard. Sprinkle the sugar over the cabbage and let it caramelize slightly, stirring constantly. Pour in the stock and season with salt, pepper, caraway, and vinegar. Simmer briefly. Add the cabbage and apple pieces, cover, and simmer gently for 35 minutes. Mix the cornstarch with 3 teaspoons of water, stir into the cooked cabbage, and bring to a boil once. Serve as a side dish with roast pork, meatloaf, meatballs, bratwurst, goose, or duck.

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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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