Westphalian Cabbage


  • 1 head cabbage, approximately 2 pounds
  • 3 Tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp caraway seeds
  • 1 cup hot beef broth
  • 2 to 3 small tart apples
  • 1 Tbsp cornstarch
  • 2 Tbsp cold water
  • 3 Tbsp red wine vinegar
  • 1/4 tsp sugar


Shred cabbage.

Heat oil in Dutch oven or heavy saucepan. Add cabbage; sauté 5 minutes. Season with salt and caraway seeds. Pour in broth; cover. Simmer over low heat about 15 minutes.

Meanwhile, peel, quarter, core, and cut apples into thin wedges. Add to cabbage; simmer 30 minutes. Blend cornstarch with cold water.

Add to cabbage; stir until thickened and bubbly. Season with vinegar and sugar.

Makes 6

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