kansasgirl
Senior Cook
Oh yum! I love cooked cabbage that still has texture and has not been cooked to death. I like to add some caraway seeds and dark beer to mine.
German Cabbage Saute
2 lb Cabbage.
1 tb Vegetable Oil
1 ts Salt
1 ts Caraway Seeds
1 c Beer, dark (can also use beef broth)
2 Apples, small, tart, cut into thin wedges
1 tb Cornstarch
2 tb Water
3 tb Red Wine Vinegar
pinch of sugar
1.Shred cabbage and set aside.
2.Heat vegetable oil in a Dutch oven, add cabbage, and saute for 3 minutes. Season with salt and caraway seeds.
3.Pour in the beer/broth and cover, simmer over low heat for about 10 minutes.
4.Add apples to cabbage and simmer for another 15 minutes. Blend cornstarch with cold water, add to cabbage mixture, and stir until thickened and bubbly. Season with vinegar and sugar, then serve warm.
German Cabbage Saute
2 lb Cabbage.
1 tb Vegetable Oil
1 ts Salt
1 ts Caraway Seeds
1 c Beer, dark (can also use beef broth)
2 Apples, small, tart, cut into thin wedges
1 tb Cornstarch
2 tb Water
3 tb Red Wine Vinegar
pinch of sugar
1.Shred cabbage and set aside.
2.Heat vegetable oil in a Dutch oven, add cabbage, and saute for 3 minutes. Season with salt and caraway seeds.
3.Pour in the beer/broth and cover, simmer over low heat for about 10 minutes.
4.Add apples to cabbage and simmer for another 15 minutes. Blend cornstarch with cold water, add to cabbage mixture, and stir until thickened and bubbly. Season with vinegar and sugar, then serve warm.