Kohl Westfalisch (Westphalian Cabbage)

Very authentic German flavor. Easy, quick recipe. We served it with baby back ribs seasoned with Penzeys Galena Street rub. The meal brought back memories of my grandmother's cooking.

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60 minutes Prep: 10 minutes Cook: 50 minutes

208 calories per serving view nutrition facts

Ingredients

2	pounds	cabbage	(1 head)
3	tablespoons	vegetable oil
1	teaspoon	salt
1	teaspoon	caraway seeds
1	cup	beef broth
3	each	apples	small, tart
1	tablespoon	cornstarch
2	tablespoons	water	cold
3	tablespoons	red wine vinegar
1/4	teaspoon	sugar

Directions

Shred Cabbage.

Heat vegetable oil in a Dutch oven, add cabbage, and sauté for 5 minutes.

Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.

Meanwhile peel, quarter, core and cut apples into thin wedges.

Add to cabbage and simmer for another 30 minutes.

Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly.

Season with vinegar and sugar just before serving.

Reviews

Very authentic German flavor. Easy, quick recipe. We served it with baby back ribs seasoned with Penzeys Galena Street rub. The meal brought back memories of my grandmother's cooking.
8 months ago by sweetlady

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