Kohl Westfalisch Westphalian Cabbage Recipes

GERMAN CABBAGE CASSEROLE - KOHL UND HACKFLEISCH

Steps:

• Brown meat, onion and garlic until meat is no longer pink and onion has turned clear.
• Drain grease from pan and discard.
• Add cabbage and cover.
• Cook until cabbage is clear.
• Add cheese and sour cream mixing well.
• Pour all into greased casserole and top with bread crumbs.
• Bake at 375 for 40 minutes.
• *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbling the partially thawed casserole into it, cooking and stirring until it was heated through.

RED CABBAGE (ROT KOHL)

Steps:

• Fry onion and bacon in large pot until bacon is a bit crispy.
• Add red cabbage, apples, and bay leaves.
• Add aprx 3 tbsp sugar.
• Simmer for aprx.
• 2-3 hours on low heat stirring often.
• When the cabbage is fully cooked in about 3 hours, add the vinegar or lemon juice when pot is off the burner.
• This dish will double in flavour if served the next day.

KOHL WESTFALISCH (WESTPHALIAN CABBAGE)

Steps:

• Shred the cabbage.
• Heat vegetable oil in a Dutch oven, add cabbage, and sauté for 5 minutes.
• Season with salt and caraway seeds.
• Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
• Meanwhile peel, quarter, core and cut apples into thin wedges.
• Add to cabbage and simmer for another 30 minutes.
• Blend cornstarch with cold water, add to cabbage, and stir until thickened and bubbly.
• Season with vinegar and sugar just before serving.
• Serve hot.