Westphalian Cabbage Recipe

I usually only get to eat cabbage on a rare occasion as the rest of my family are not really fans. When I do eat a good cabbage recipe, this is one that I like to use. Season it with vinegar and sugar at the end to suit your particular taste buds.

• Meal Type: Sidedish
• Ethnicity: Other
• Holiday Category: N/A
• Preparation Time: Over 1 hour, less than 1 day

Ingredients

• 2 lb Cabbage; (1 head) approx wt.
• 1 ts Salt
• 1 c Beef broth
• 1 tb Cornstarch
• 3 tb Red wine vinegar
• 3 tb Vegetable oil
• 1 ts Caraway seeds
• 3 Apples; small, tart
• 2 tb ;water, cold
• 1/4 ts Sugar

Directions

1. Shred Cabbage
2. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes
3. Season with salt and caraway seeds, then pour in the beef broth.
4. Cover and simmer over a low heat for roughly 15 minutes
5. While the cabbage is simmering, peel, quarter, core and cut apples into thin wedges
6. Add the apple wedged to the simmering cabbage and continue simmer for another 30 minutes
7. Blend cornstarch with cold water, then add to the simmering cabbage. Stir the mixture until thickened and bubbly
8. Season with vinegar and sugar just before serving.