Home · Recipes · Historical Cookbook · Vegetables and Potato Dishes

White Cabbage (Kappus) in the Usual Way

4 servings

Ingredients

• 2 pcs white cabbage
• salted water (a little)
• beef or mutton broth (a little)
• butter (a little)
• brown flour (a little)
• 1 tsp caraway seeds
• potatoes (a little)
• 0.75 kg beef or mutton
• 1 tbsp caraway seeds

Instructions

1. Prepare 2 heads of white cabbage like Savoy cabbage, wash, and blanch for about 5 minutes in plenty of salted water.
2. Place in a colander and press out the water.
3. Begin cooking with boiling beef or mutton broth and butter, and cook until tender.
4. Finally, thicken the broth with brown flour; optionally, add 1 teaspoon of caraway seeds during cooking.
5. Mix in cooked potatoes or serve them separately.
6. You can also cook the cabbage with the meat: to do this, start with ¾ kg of beef or mutton with boiling water and salt and cook for about 1½ hours with a little broth, then add the cabbage blanched in salted water and cook completely until tender with the potatoes, which should be added later and not be too small.
7. Optionally, add 1 level tablespoon of caraway seeds during cooking.

Modernized from a treasured 19th-century German cookbook.