East Prussian Stewed Cabbage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 850 g white cabbae, cut into fine strips
- 60 g oose lard, or lard
- 3 apples, tart, peeled, pitted, cut into small wedges
- 1 onion (s), finely diced
- 1 teaspoon marjoram, rubbed
- 1 tablespoon flour
- salt and pepper
- 1 squirt lemon juice
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Let the fat get hot, sweat the onions and apple pieces in them until translucent and add the cabbage with the salt. Cover and let the water draw and, if necessary, add some more water. There should only be a little stock in which the cabbage is stewed until soft.
- Attention! Do not let it burn.
- When the cabbage is done, you can taste it hearty, sweet and sour with salt, pepper, a pinch of sugar and lemon juice. Finally you add the marjoram and bind with the mixed flour. Let it steep for a few more minutes.
- The dish is great for warming up.
- My mother-in-law served it with a roast pork or roast pound.
- My mother-in-law was an East Prussian farmer and could cook accordingly. Since I cannot tolerate lard very well myself, I now use vegetable oil instead. But of course it tastes better in the original.
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