Bayerische Kraut
(Pickeled Bavarian Cabbage) Recipe

Origin: German      Period: Traditional

Ingredients:

1 white cabbage
40 g drippings
1 tbsp sugar
1 onion
2 apples
1/2 tbsp salt
1 tsp ground caraway seeds
500ml broth or stock
2 potatoes
2 tbsp vinegar
125ml white wine

Bayerische Kraut
(Pickeled Bavarian Cabbage) Preparation:

Method:

Remove the outer leaves from the cabbage, quarter the remaining cabbage and trim off the stem and the thick ribs. Shred very finely. Wash in cold, salted, water (leave for some minutes in this water to make sure that all insects come out) then drain. Wash, core and slice but do not peel the apples. Put aside.

Heat the drippings, add sugar and the finely-sliced onion. When brown, add the cabbage, apples, seasonings and broth. Boil for about 30 minutes. Meanwhile grate the raw potatoes and add them after the 30 minutes. Boil all the ingredients together for another 30 minutes, or until the cabbage is cooked. Season with vinegar and white wine.

Serve with Bratwurst (fried brown on all sides or grilled) and a slice of brown bread.

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