John Myers
Bavarian Cabbage
The perfect bavarian cabbage recipe with a picture and simple step-by-step instructions.
- 600 g Fresh white cabbage
- 1 medium sized Onion
- 60 g Streaky bacon
- 2 tbsp Goose fat
- 1,5 tbsp Sugar
- 250 ml Meatsoup
- 2 tbsp Wine vinegar
- 1 go. tsp Caraway seed
- Salt pepper
- 1 medium sized Apple
- 1 tsp Food starch
- Remove the outer leaves from the cabbage, quarter it and cut out the stalk. Now plan or cut the quarters into approx. 6 mm thin strips. Peel the onion, dice it into small pieces. Roughly dice the bacon.
- Heat the lard in a larger saucepan and fry the bacon first. When it is slightly colored, add the onions and sweat with them. Then sprinkle everything with the sugar and let it caramelize slightly. Deglaze with broth. Add salt, pepper, caraway seeds and vinegar. Mix everything well and simmer for approx. 3 minutes.
- In the meantime, peel, core, quarter and dice the apple and add to the above ingredients in the pot along with the shredded cabbage. Put a lid on the pan and let everything simmer over low heat for 35-40 minutes. Stir every now and then. When the cabbage is done, but still slightly firm to the bite, stir in the cornstarch mixed in 3 tablespoons of cold water and briefly bring the cabbage to the boil again. If necessary, season again to taste, then it can be served.
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