John Myers
Swabian Cream Cabbage According to Gerlinde
The perfect swabian cream cabbage according to gerlinde recipe with a picture and simple step-by-step instructions.
Also:
- 6 small Onions, red
- 2 tbsp Sunflower oil
- 50 g Smoked meat, mixed, diced
- 50 g Orange juice
- 50 g White wine, semi-dry
- 6 g Chicken broth, Kraft bouillon
- 0,5 tsp Pepper, black, fresh from the mill
- 1 pinch Nutmeg, freshly grated
- 1 pinch Caraway seed
- 4 small Bay leaves
- 8 cm Cinnamon stick
- 4 Cloves
- 4 Allspice grains
- 6 Juniper berries, dried
- 6 tbsp Sour cream
- 1 tbsp Flour, type 405
- 2 tbsp Sunflower oil
- 100 g Broth from the above approach, (see preparation)
- Roughly cut the small onions into pieces and fry them well with the sunflower oil. Add the smoked meat cubes and fry until fragrant. Crush the allspice seeds and juniper berries. Put all ingredients up to the juniper berries in a casserole and simmer for 20 minutes, stirring occasionally.
- Use a slotted spoon to press the herb in the above pot to the side and remove approx. 100ml of the broth. Then heat the sunflower oil, add the flour and sweat while stirring until light brown. Deglaze with the fractions while stirring and simmer for 5 minutes. Then pour the mixture back into the herb through a sieve and simmer for another 5 minutes.
- Add the sour cream and mix in. Season the finished cream cabbage with the Kraft bouillon to taste. Remove the cinnamon stick. Bring to the boil briefly and serve warm as a side dish.
Annotation:
- Not only the sauerkraut, but also the cream cabbage tastes best if you stick to widow Bolte (see Wilhelm Busch, Max and Moritz): “What she especially raves about when it warms up again”. In fact, the cream cabbage needs a ripening time to fully absorb the flavor of the spices.
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