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Kohl Westfalisch (Westphalian Cabbage)

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Submitted by jessica_lunt

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

2 907.2
POUNDS G CABBAGE
(1 head)
3 45
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CARAWAY SEEDS
1 237
CUP ML BEEF STOCK
3 3
EACH EACH APPLES
small, tart
1 15
TABLESPOON ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER
cold
3 45
TABLESPOONS ML RED WINE VINEGAR
¼ 1.3
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 415g (14.6 oz)
Amount per Serving
Calories 208 44% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 750mg 31%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 29%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 145%
Calcium 11% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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