Kohl Westfalisch Westphalian Cabbage Recipes

CABBAGE-KOHLRABI SLAW

Steps:

• Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste.

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.

JäGER KOHL (HUNTER'S CABBAGE)

Steps:

• In a large skillet over medium heat, brown kielbasa and bacon. Add sliced potatoes and just enough water to make steam. Cook, covered, for 15 minutes.
• Add cabbage and sprinkle with flour, salt, pepper, and vinegar. Stir to combine. Cover and cook 45 minutes, or until cabbage is tender, adding water as needed.
• Serve with sour cream and caraway seeds, if desired.