Bavarian-style braised cabbage
Description
The recipe won't take much time. There are many versions of Bavarian-style stewed cabbage. Some use sour cabbage, while others use fresh. Both are correct, as both variations are very common in Bavarian cuisine. We'll use fresh cabbage in our recipe, but we'll add wine or apple cider vinegar to give it a tangy flavor. This is the dish my German friend treated me to—it pairs perfectly with a glass of beer—and, as always, I found out the recipe. Now I'm sharing it with you, so you can enjoy it too. Serve hot.
Instructions
- 1
Step 1
Cut the bacon into strips, pieces, or cubes, whichever you prefer. Fry it in a skillet or a heavy-bottomed pot, which you will later use to stew the cabbage.
- 2
Step 2
We cut the onion into small cubes and grate the carrot on a coarse grater. Add everything to the bacon. Fry, stirring, until the onion turns golden brown.
- 3
Step 3
Shred the cabbage as thinly as possible and sauté for about 5 minutes, stirring occasionally. You can add a couple of tablespoons of water. Add finely chopped apple (or make a puree) to the cabbage.
- 4
Step 4
Add salt, sugar, marjoram (other dried herbs to taste), cumin (can be sprinkled on the finished dish), vinegar or wine, and mustard. Mix well, reduce heat to low, cover with a lid, and simmer until the cabbage is tender, stirring occasionally. Transfer the cooked cabbage to a plate and serve.