in Germany

Braised cabbage with pork goulash

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Ingredients for 4 servings:

  • 1 head of white cabbage, cleaned and finely chopped
  • 700 g goulash for goulash
  • 3 onions
  • some clarified butter
  • salt and pepper
  • Paprika powder
  • marjoram
  • Sugar
  • 250 ml beef broth
  • possibly cream and potato starch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Northern German – like mother’s

Cut the pork goulash into bite-sized pieces and sear in clarified butter. Season with salt, pepper, paprika, sugar, and marjoram. Add the diced onion and brown. Add the white cabbage and sauté. Add the beef broth, bring to a boil, and simmer for about 1 hour, checking occasionally and adding more liquid if necessary. When the meat is tender, season again and thicken with a little cream and cornstarch, if desired. Serve with boiled potatoes.

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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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