Bayrisch Kraut (Bavarian cabbage)
Author: Bavaria.by, Photo © Bayerisches Staatsministerium für Landwirtschaft und Forsten
Recipe type: Side Dish
Cuisine: German, Bavarian, Vegetarian
A common Bavarian dish, Bayrisch Kraut, or Bavarian Cabbage, is a traditional recipe for a dish of shredded cabbage that is cooked in stock with onion, apples, and seasoned with vinegar. It is typically served with bratwurst, but it goes well with other main dishes also.
- 1 fresh cabbage
- 40g pork lard
- 1 onion
- 4 tbs vinegar
- 2 tbs sugar
- 1 apple, sliced
- Salt, pepper
- ⅛ l (1/2 cup) beef stock
- Cut and shred the cabbage.
- Brown the sugar in the lard, add the onions and the apple and fry.
- Spread the cabbage over the onions and apples in the pan and add salt, pepper and the beef stock.
- Cover and simmer for about an hour, adding more stock if necessary.
- Remove from heat and add vinegar to taste.
Some people add ½ cup white wine along with the vinegar for the seasoning. Also, try adding 2 potatoes to the dish, raw, 30 min before it is finished cooking - this is another common addition to Bayrisch kraut. A desert spoon of caraway can be added during the simmering if required.