Bayrisch Kraut (Bavarian Braised Cabbage)

Name: Bayrisch Kraut (Bavarian Braised Cabbage)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 kg white cabbage; 100 g streaky smoked bacon; 1 piece onion; 2 tbsp clarified butter; 1 tbsp sugar; 3 tbsp white wine vinegar; 200 ml beef stock; 1 tsp caraway seeds; 1 piece bay leaf; 1 tsp salt; pepper to taste

A German classic from Bavaria: in the inns between Franconia and Upper Bavaria, finely shaved white cabbage is simply part of roast pork and grilled sausages. Bacon and caramelised sugar give it a mild sweetness, vinegar and caraway set the savoury counterpoint, and slow braising turns the cabbage silky soft and glossy. Serves 4.

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Cook time

70 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

287 kcal

Calories

7 g

Protein

20 g

Fat

16 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.25 · ~€0.80/serving

Instructions

1
Quarter the white cabbage, cut out the stalk and shave the quarters finely or cut them into fine strips.
2
Cut the smoked bacon into small dice, peel the onion and cut it into fine strips.
3
Heat the clarified butter in a wide pan, render the bacon in it and sweat the onion strips over a medium heat until translucent.
4
Sprinkle in the sugar and let it caramelise to a light brown, stirring, then add the cabbage and sweat it briefly until it collapses.
5
Deglaze with the white wine vinegar, pour in the beef stock and add the caraway seeds, the bay leaf and the salt.
6
Put the lid on and braise the cabbage over a low heat until tender, stirring occasionally and adding a little more stock if needed.
7
Remove the bay leaf and reduce the cabbage uncovered over a medium heat until hardly any liquid is left in the pan.
8
Season the Bayrisch Kraut with salt, pepper and, to taste, another splash of vinegar.