Ingredients:
- 1 medium-sized white cabbage
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 apples, peeled, cored, and chopped
- 2 tablespoons sugar
- 1 cup vegetable or chicken broth
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
- 1 bay leaf
- 4 juniper berries (optional)
- 1/2 teaspoon caraway seeds (optional)
- Chopped fresh parsley for garnish
Instructions:
- Prepare the Cabbage:
- Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Slice the cabbage thinly.
- Cook the Onions and Garlic:
- Heat the vegetable oil or lard in a large, heavy-bottomed pot over medium heat. Add the chopped onions and garlic and sauté until softened and translucent.
- Add the Cabbage:
- Add the sliced cabbage to the pot. Stir well to combine with the onions and garlic.
- Incorporate Apples and Sugar:
- Add the chopped apples to the pot. Sprinkle the sugar over the cabbage mixture. Stir to combine. The sugar will help caramelize the cabbage.
- Pour in Broth and Vinegar:
- Pour the vegetable or chicken broth and apple cider vinegar over the cabbage mixture. Stir well. Season with salt and pepper to taste.
- Add Aromatics (Optional):
- If using, add the bay leaf, juniper berries, and caraway seeds to the pot. Stir to incorporate.
- Braise the Cabbage:
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the cabbage simmer gently for about 45-60 minutes or until the cabbage is tender, stirring occasionally.
- Check and Adjust Seasoning:
- Taste the cabbage and adjust the seasoning if necessary. Add more salt, pepper, or vinegar according to your taste.
- Serve:
- Once the cabbage is tender and flavorful, remove the bay leaf and juniper berries. Transfer the braised cabbage to a serving dish, sprinkle with chopped fresh parsley, and serve hot.
Enjoy your Geschmorter Weißkohl! This dish is often served as a side dish to complement various German main courses.