Last evening my partner made Blue Cabbage, which he hasn’t made in a very long time – probably last somewhere around the turn of the century.
The recipe comes from his mother. I have tried to reproduce her handwritten recipe below, though it was hard to represent marginal notes, add-ins routed by arrows and afterthoughts squeezed into parenthetical comments. She wrote out the recipe for him because when you cook from love and experience there is no need for written recipes.
Though Deutsch is his first language, he has some difficulty following the recipe, so don’t feel bad if it confuses you. He has tried to provide a translation . . . um, good luck with that. Seriously, if you would like to experience a truly fine cabbage recipe, I assure you his version will get you to your Oompahs!
BlauKraut 700g – 1000 gramms
70gram Fett (oil)
- 1 Zwiebel
- 2 – 3 säuerliche Äpfel (Granny Apples) Peel and cut in ¼ cutout seeds
- ½ Bay leave – Salz – Essig – Zucker
Blaukraut schneiden (course) (waschen.) Fett heiß warden lassen +(+ Bacon ?) Zwiebel leicht einbraten (gelb). Kraut hineingeben einige Minuten Kochen mit 1/4L (125ml) wasser aufgießen. (ungefahr 1 stunde leicht kochen…) Salz, Bayleave, Äpfel, 4 Pfeffercörner (Peppercorns). Zuletzt ¾ Tbl. Spoon Cornstarch mit Kalten Wasser anrühren, bevore es zum Tisch gebracht wird und zuletzt mit Essig abschmecken (und nochmal Kurz aufkochen)
- 1 700 – 1000g purple cabbage
- 70g oil or 100g bacon, diced
- 1 onion, diced
- 2 – 3 Granny Smith apples, peeled, seeded and diced
- 1 bayleaf
- 6 – 8 peppercorns
- 4 – 5 juniper berries
- 250ml water
- Salt to taste
- 45 – 60ml of cornstarch dissolved in 125ml water
- Vinegar to taste – approximately 70ml
- Sugar to taste – not more than 2ml
Coarsely chop the cabbage, wash and drain.
In a large saucepan heat the oil (or fry the bacon) and lightly sauté the onion, until golden. Add the cabbage and water, cook for several minutes (approximately 5 – 10 minutes).
Add apple, bayleaf, peppercorns, juniper berries and salt. Cover and simmer for approximately an hour.
Add the cornstarch dissolved in water, cook an additional 5 – 10 minutes. Stir in the vinegar and allow to sit 5 minutes before serving.
Typically this would be served with potatoes and a roast. You can just treat it as a great go-with vegetable dish.
Es ist gut!
He says: Stadtkocherei macht frei!
I say: Űber Farten Essen 🙂