John Myers
Bavarian Herb – Classic
The perfect bavarian herb – classic recipe with a picture and simple step-by-step instructions.
- 1 kl. head White cabbage
- 100 g Streaky bacon
- 1 size Onion
- 1 sake Apple Breaburn
- 1 tablespoon Goose fat
- 1 tablespoon Sugar
- 300 ml Good meat broth
- 2 tablespoon Vinegar with lemon
- 1 tablespoon Caraway seed
- 1st preparation: remove the outer leaves from the white cabbage, then cut the head into four parts and liberally remove the middle hard stalk, cut the rest into strips – not too fine, but not too coarse either (see photo); Cut the bacon and onion into cubes; Core half the apple and cut into small pieces with the peel.
- Preparation 2: heat the goose lard in a sufficiently large saucepan and sweat the cubes of bacon in it; add the sugar and let it sizzle until it starts to brown. Only now are the onion cubes added and should be translucent. Finally add the cabbage strips with the apple pieces, turning them every now and then until the cabbage collapses a little and begins to soften.
- Now pour in the broth, season with salt, pepper, vinegar and caraway seeds and cover the cabbage with a lid and stew for a good half an hour. Season to taste and serve.
- There was also small meat loaf from the pan and herb fries from the oven … hearty, tasty, good !!
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