Click on the image, above to submit to Pinterest.

Kohl Westfalisch (Westphalian Cabbage II)

Kohl Westfalisch (Westphalian Cabbage) is a traditional German recipe for a classic dish of cabbage wilted by frying then simmered in beef stocks with apples and which, typically, is served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic German version of: Westphalian Cabbage (Kohl Westfalisch).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetable RecipesGermany Recipes



This is a classic dish from the Mariana Islands (Guam and Nimi)

Ingredients:

900g cabbage (about 1 head)
3 tbsp vegetable oil
1 tsp salt
1 tsp caraway seeds, lightly crushed
240ml beef stock
3 small, tart, apples, peeled, quartered, cored and cut into thin wedges
1 tbsp cornflour (cornstarch)
2 tbsp cold water
3 tbsp red wine vinegar
1/4 tsp sugar

Method:

Quarter the cabbage, remove the core then shred very finely. Heat the vegetable oil in a large flame-proof casserole then add the cabbage and fry for 5 minutes, or until just wilted. Season with the salt and caraway seeds then pour in the beef stock and simmer over low heat for about 15 minutes.

At the end of this time add the apples to the cabbage and simmer, covered, for a further 30 minutes. Now blend the water and cornflour to a smooth slurry and add to the cabbage mixture. Stir to combine and continue cooking, stirring frequently, until the mixture is thick and bubbling. Season with red wine vinegar and sugar, transfer to a bowl and serve as an accompaniment.