Title: Bayerisch Kraut
Categories: German Vegetable
Yield: 1 Recipe

1		White Cabbage
40	g	Drippings
1	tb	Sugar
1		Onion
2		Apples
1/2	tb	Salt
		Ground caraway
1/2	l	Broth
2		Potatoes
2	tb	Vinegar
1/8	l	Whitewine

Remove the outer leafs of the cabbage, quarter cabbage and trim off the stem and the thick ribs. Shred very finely.

Wash in cold, salted water and leave some minutes in this water to make sure that all insects come out. Drain.

Wash, core and slice but do not peel the apples. Put aside.

Heat the drippings, add sugar and the finely cut onion. When brown, add cabbage, apples, seasonings and broth. Boil for about 30 minutes.

Meanwhile grate the raw potatoes and add them after the 30 minutes. Boil all for another 30 minutes until the cabbage is cooked.

Season with vinegar and whitewine.

Serve with Bratwurst (fried brown from all sides or grilled) and a slice of brown bread.

Have a Bavarian beer with it. Posted by Anne Caldas in April 1997.

From: Anne Caldas Date: 26 Apr 97 National Cooking Echo Ä

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