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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.
Servings: 6 | Prep time: 20 minutes | Prep time: 40 minutes | Difficulty: Easy
When 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 version
If 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.
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.