Kohl Westfalisch (Westphalian Cabbage) Recipe

Step 1

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 thickened and bubbly. Season with vinegar and sugar just before serving.

Things You'll Need

  • 2lb Cabbage; (1 Head) Approx Wt.
  • 3tb Vegetable Oil
  • 1ts Salt
  • 1ts Caraway Seeds
  • 1c Beef Broth
  • 3ea Apples; Small, Tart
  • 1tb Cornstarch
  • 2tb Water, Cold
  • 3tb Red Wine Vinegar
  • 1/4ts Sugar

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