Kohl Westfalisch (Westphalian Cabbage) Recipe

Name: Kohl Westfalisch (Westphalian Cabbage)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cabbage (1 head); 3 tablespoons vegetable oil; 1 teaspoon salt; 1 teaspoon caraway seed; 1 cup beef broth; 3 small apples, tart; 1 tablespoon cornstarch; 2 tablespoons cold water; 3 tablespoons red wine vinegar; 1/4 teaspoon sugar

Servings: persons

2 lbs cabbage (1 head)
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon caraway seed
1 cup beef broth
3 small apples, tart
1 tablespoon cornstarch
2 tablespoons cold water
3 tablespoons red wine vinegar
1/4 teaspoon sugar

1
Shred the cabbage.
2
Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes.
3
Season with salt and caraway seeds.
4
Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
5
Meanwhile peel, quarter, core and cut apples into thin wedges.
6
Add to cabbage and simmer for another 30 minutes.
7
Blend cornstarch with cold water, add to cabbage, and stir until thickened and bubbly.
8
Season with vinegar and sugar just before serving.
9
Serve hot.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs cabbage (1 head), 3 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon caraway seed, and more.

Yes, Kohl Westfalisch (Westphalian Cabbage) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kohl Westfalisch (Westphalian Cabbage)

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