White Cabbage with Paprika
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 head white cabbage
- 2 red pepper (s)
- 1 teaspoon butter
- 250 ml apple juice
- 150 ml vegetable broth, strong
- 2 tablespoon paprika powder, noble sweet
- Cayenne pepper
- Salt and pepper from the mill
- 2 carnation (s)
- 2 bay leaves
- 1 teaspoon juniper berries
- some allspice
- 50 ml cream
- some Milk
- some caraway, whole
Print Recipe
Pin Recipe Instructions
- Clean the cabbage, remove the stalk, quarter and cut into fine strips. Finely dice the peppers and fry them in a little butter in a sufficiently large saucepan. Salt, pepper, season with paprika powder and cayenne pepper.
- Add the cabbage, stir everything vigorously, deglaze with apple juice and stock and add a little allspice. Put the bay leaves, juniper berries and cloves in a spice bag (a tea filter also works, but stir very carefully as they tear easily) and add to the cooking liquid, press down a little so that the bag is completely submerged in the liquid.
- Let the cabbage cook with the lid closed over a low heat for about 35 minutes. Finally, season to taste with cream and milk. Finally add caraway seeds to taste and serve.
- Since we like to eat the herb with pasta, the amount of liquid can make it a bit soupy. If you like, you can of course only use cream - in the mixture it is just a bit more calorie-friendly and in my opinion it does not affect the taste.
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