Kohl Westfalisch (Westphalian Cabbage)

Serving Size  : 4     Preparation Time : 0:00

Categories    : German

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

       2       pound  cabbage -- (1 head) approx wt.)

       3       tb  vegetable oil

       1       teaspoon  salt

       1       teaspoon  caraway seeds

       1       cup  beef broth

       3                apples; small -- tart

       1        tb  cornstarch

       2        tb  ;water -- cold

       3        tb  red wine vinegar

     1/4       teaspoon  sugar

Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute 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.