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4 servings
suggest servings
| 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 |
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.
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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+1
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| % Daily Value* | |
| Total Fat 10.0g | 16% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 750mg | 31% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 7.0g | 29% |
| Sugars 18.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 5% | Vitamin C | 145% | |
| Calcium | 11% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Common British and American cooking product (ingredient) equivalences ...
OMG! That sounds so good, but hot!
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