LOCATION: Recipes >> German >> Cabbage Apples
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Cabbage Apples
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Kohl Westfalisch (Westphalian Cabbage)
Servings: 4
2 lb cabbage
3 T vegetable oil
1 t salt
1 t caraway seeds
1 c broth
3 small tart apples
1 T cornstarch
2 T water
3 T red wine vinegar
1/4 t sugar
Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage,
and saute for 5 minutes. Season with salt and caraway seeds. Pour
in the beef broth and cover, simmer over low heat for about 15
minutes. Meanwhile peel, quarter, core and cut apples into thin
wedges. Add to cabbage and simmer for another 30 minutes. Blend
cornstarch with cold water, add to cabbage, and stir until thickend
and bubbly. Season with vinegar and sugar just before serving.
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