Bavarian Cabbage

This is a sweet and sour cabbage dish which combines well with German wursts or boiled meats.

• 1 head white cabbage
• 3 tablespoons drippings
• 1 tablespoon sugar
• 1 medium onion, finely cut
• 2 granny smith apples, cored and sliced
• 1/2 tablespoon salt
• 1 teaspoon caraway seed
• 2 cups beef broth
• 2 Potatoes
• 2 tablespoons vinegar
• 1/2 cup white wine

METHOD

Remove the outer leafs of the cabbage, quarter cabbage and trim off the core and the thick ribs. Shred very finely.

Heat the drippings, add sugar and onion. When brown, add cabbage, apples, seasonings and broth. Boil for about 30 minutes.

While that is cooking grate potatoes.  Add to cabbage when 30 minutes is up. 

Boil all for another 15 to 20 minutes until the cabbage is cooked.

Season with vinegar and white wine.

Serves:  6

Contributor: Monika Copeland

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