in Germany

pointed cabbage in mustard sauce

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Ingredients for 4 servings:

  • 1 ½ kg pointed cabbage (800 g cleaned)
  • ½ liter of water
  • Salt
  • 2 tbsp butter
  • 2 tbsp flour
  • ¼ liter of milk
  • 1 tsp sugar
  • Salt
  • 2 tbsp mustard

Instructions

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

Remove the bad outer leaves from the pointed cabbage, quarter the head, and remove the stalk and thick ribs. Wash the cabbage leaves, stack them, and cut them into strips about 1/2 cm thick. Bring the water and salt to a boil, then add the prepared pointed cabbage. Simmer the vegetables over medium heat for 20 minutes. Melt the butter in a saucepan, stir in the flour, deglaze with the milk, and bring to a boil while stirring. Add the cooked pointed cabbage and the cabbage water to the sauce, heat through, and season to taste with sugar, salt, and mustard.

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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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