schlabberkappes (cabbage with gravy)
(2 ratings)
This is a typical dish from the Westmunsterland region of North Rhine-Westphalia / Germany, where I live. I got this recipe from my MIL. You have to use russet potatoes (potatoes which become mushy by cooking) so the gravy really thickens. If it's too runny, mash some of the potatoes or add some more starch to thicken.
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(2 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For schlabberkappes (cabbage with gravy)
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2 lbrusset potatoes
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1 1/2 lbcabbage
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1onion
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4 1/2 ozbacon bits
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2 Tbspflour
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2 ozbutter
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1 cbeef stock
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1 Tbspdistilled vinegar
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2 Tbsppepper, ground
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2 Tbspsalt
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1 tspsugar
How To Make schlabberkappes (cabbage with gravy)
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1Skin and cube potatoes, cover with lightly salted water and cook until nearly mushy. Remove from heat, but don't discard the water!
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2Saute onions and bacon bits with the butter, then stir in the flour. Gradually pour in the stock, boil, then add the potatoes with the remaining liquid. Add pepper, vinegar, sugar, and as much additional salt as you like. The gravy should be sweet, sour and salty.
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3Dump the cabbage into the gravy, bring to a boil and remove from heat. The cabbage should not be cooked but only blanched. Try again whether you should add some more vinegar, sugar or salt.
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4Serve immediately with meatloaf or meatballs.
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