Ingredients:1 kg white cabbage, 200 g smoked bacon, 2 onions, 2 tablespoons lard (also works with clarified butter or tasteless vegetable oil), 1 apple, 2 tablespoons sugar, 1 tablespoon flour, 1 l broth meat broth (alt. vegetable broth), 2 tablespoons vinegar (wine vinegar or apple cider vinegar), 1 teaspoon cumin seeds, salt, pepper.Information:Servings: 6 | Prep time: 20 minutes | Prep time: 40 minutes | Difficulty: EasyWhen it's cold outside, a special food is booming in the nation's kitchens: cabbage - also called kraut. For example, as a side dish in the form of sauerkraut or coleslaw with roast pork (check out our German page for the German recipe). But also in another color as red cabbage salad or blue cabbage side dish with duck. Today we take care of a different, but also particularly tasty cabbage variant: the Bavarian cabbage.The simple preparation:After all the ingredients, of which there are not many, are cut, it goes to the stove. Little by little, the ingredients go into a large pot. This takes about ten minutes. Then the Bavarian cabbage simmers for a good half hour. And then the table can be set.The veggie versionIf you've already taken a look at the ingredients: yes, we work with smoked bacon and lard. But it is not a must! You can leave them out and vegetarians will also enjoy this dish.Main course or side dish?Speaking of "dish" - is it a side dish or a main course? We say both: if you fry potatoes and sausages in an extra pan, it is more of a "side dish". If, however, potatoes and meat are cooked in the same pan, then it could be called a main course.“Einlagen” (addings)As the saying goes in Bavaria, the "Einlagen" make the "Kraut fat". We recommend: after all the ingredients have landed in the pot, it is a good idea to add smoked bratwurst, a thick piece of boiled ham or Kassler. These ingredients also give their wonderful aromas to the cabbage.&nbsp;

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Bayrisch Kraut

In the course of industrialization, the brewer's job description changed. He became more of a scientist and technician who had to operate new machines and monitor complex processes. In 1865, the first "Brewer Cursus" was held in Weihenstephan, marking the birth of the Faculty of Brewing and Beverage Technology. In 1930, the College of Agriculture and Brewing became today's Technical University of Munich.The cooperation between the Bavarian State Brewery Weihenstephan and the university has proven successful for both sides. Thanks to its close ties with TUM Freising-Weihenstephan, the brewery has always worked with the latest technology and also has its finger on the pulse in the scientific field. The students, in turn, can use the brewery as a showcase or complete an internship there. Among students, the Bräustüberl at Weihenstephaner Berg 10 is also known as Lecture Hall 13, because in the summer, many a lecture ends here for one or two fellow students. But lecturers are also often seen in the Bräustüberl. As brewery director, Josef Schrädler perfectly embodies the close connection between the TUM's brewing faculty and the Weihenstephan State Brewery. Not only does he manage the oldest brewery in the world, but he has also been a professor at the Technical University of Munich in Weihenstephan since October 2000, teaching business administration in the beverage industry and consumer goods marketing.The brewery is also associated with the Weihenstephan Science Center for Food, Land Use and Environment at the Technical University of Munich. The Science Center is responsible for the entire quality control of the Bavarian State Brewery Weihenstephan. Brewery Director Dr. Schrädler on the connection with the Science Center: "We work together actively, not only in quality control, but also in product innovation. For example, when developing a new seasonal beer, flavor profiles can be tried out in the pilot brewery to create a new beer. When the science center comes up with innovations in brewing processes and technologies, we are very close to the action and enjoy working with them. We don't abandon the traditional brewing process, of course, but embrace all the innovations and advances relevant to us that the Science Center brings forth. Above all, it is the strong togetherness that characterizes our relationship. Both sides can benefit from the close cooperation." The unique combination of tradition and modern science is united and founded in the collaboration.

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The only brewery with its own auditorium

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1000YoB - 4.02 - Yes, there is a bock beer season! Here's what you need to know about it

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Since 1040 beer has been brewed on the Weihenstephan Hill in Freising. We are in fact the world's oldest brewery, but we are also one of the most innovative. Behind the historic walls of our brewery lies modern brewing equipment and technology. This commitment to quality and innovation, and nearly a thousand years of brewing experience allows us to produce premium beers for all to enjoy.

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The Bavarian State Brewery Weihenstephan is focused on Tradition while being a state-of-the-art enterprise at the same time. It is located in Freising Bavaria on the top of the Weihenstephaner hill.

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Prof. Ludwig Narziß has passed away: Weihenstephan mourns his passing

It is bock beer season!

Bock beer season - where does that come from?

Weihenstephan defies the odds and keeps investing: "2022 was a record year"

Prof. Ludwig Narziß has passed away: Weihenstephan mourns his passing

It is bock beer season!

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Bayrisch Kraut

The only brewery with its own auditorium

1000YoB - 4.02 - Yes, there is a bock beer season! Here's what you need to know about it

Stay up-to-date with the Weihenstephaner Newsletter!

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