Westphalian Cabbage Recipe
Ingredients
| 1 head cabbage, approximately | ||
| 2 pounds | ||
| Vegetable oil | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Caraway seeds | 1 Teaspoon | |
| 1 cup hot beef broth | ||
| 2 to 3 small tart apples | ||
| Cornstarch | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Red wine vinegar | 3 Tablespoon | |
| Sugar | 1/4 Teaspoon | |
Directions
Shred cabbage.
Heat oil in Dutch oven or heavy saucepan.
Add cabbage; saute 5 minutes.
Season with salt and caraway seeds.
Pour in broth; cover.
Simmer over low heat about 15 minutes.
Meanwhile, peel, quarter, core, and cut apples into thin wedges.
Add to cabbage; simmer 30 minutes.
Blend cornstarch with cold water.
Add to cabbage; stir until thickened and bubbly.
Season with vinegar and sugar
Heat oil in Dutch oven or heavy saucepan.
Add cabbage; saute 5 minutes.
Season with salt and caraway seeds.
Pour in broth; cover.
Simmer over low heat about 15 minutes.
Meanwhile, peel, quarter, core, and cut apples into thin wedges.
Add to cabbage; simmer 30 minutes.
Blend cornstarch with cold water.
Add to cabbage; stir until thickened and bubbly.
Season with vinegar and sugar
Chef
