Kohl Westfalisch (westphalian Cabbage) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Cabbage, (1 Head) Approx Wt.
3 tbsp: Vegetable Oil,
1 tsp: Salt,
1 tsp: Caraway Seeds,
1 cup: Beef Broth,
3 each: Apples, Small, Tart
1 tbsp: Cornstarch,
2 tbsp: , Water, Cold
3 tbsp: Red Wine Vinegar,
1/4 tsp: Sugar,
Directions:
Shred Cabbage. Heat vegetable oil in a Dutch oven,
add cabbage, and saute 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.
Source from luhu.jp
add cabbage, and saute 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.
Source from luhu.jp