Apple cabbage

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Apple cabbage

Apple cabbage (also: apple syrup or cabbage for short ) is a traditional sweet spread that used to be of considerable economic importance in the Rhineland , the Belgian province of Liège and the Dutch province of Limburg .

Basically, it is juice from apples that has been boiled down with or without added sugar , and juice from other fruits, mostly pears, and various seasoning ingredients can also be added to the production process. Certain types of fruit are preferred for the production of cabbage, such as the Doppelte Härtling . "Apfelkraut" as a sales name in the German food trade refers to a product made from apples, a limited addition of pears or types of sugar is allowed.

history

Sirop de Liège
Making apple cabbage in Jersey

The production of apple cabbage is linked to the cultivation of the cultivated apple . Many aspects of the everyday culture of earlier times are difficult to understand when looking back; this also applies to the production of apple cabbage. Insofar as the history of the apple herb is dated back to antiquity on the basis of historical literature , it cannot be confused with the medicinal plant real chamomile, which is also known as "apple herb", or other apple products.

In earlier times, apple cabbage was one of the few ways to preserve fruit and get an energy-rich food available in winter.

Before the development of industrial production, apple cabbage was made in local cabbage presses or cabbage kitchens. In some fruit- growing regions , each village had its own herb press, but it was also customary to produce it on a farm. Often the cabbage boiling was a social event for which the whole village came together after the apple harvest. The term “herb press” is based on a step in manual production in which the fruit that has been cooked for several hours is pressed. The juice obtained in this way is sieved and further boiled down.

At the beginning of the 20th century there was a short-lived attempt in Germany to industrially manufacture a sweet spread from apple pomace and market it as apple cabbage or Bavarian apple cabbage . The reason for these ventures was the desire to find other ways to recycle the pomace waste product other than feeding cattle and farming fruit distilleries . The industry saw the possibility of using a cheaper raw material than fresh fruit in production and imported pomace from the USA. Starch syrup was added to the sweet. Success was not achieved due to quality deficiencies and poor customer acceptance.

With the industrialization of fruit processing, the production of apple cabbage and related products in the fruit-growing regions, especially on the Lower Rhine , became of considerable economic importance as an employer and as a buyer of the farmers' fruit harvests.

meaning

The EU community symbol for products with a protected geographical indication (PGI).

Apple cabbage is traditionally a sweet spread that is occasionally used in traditional cooking in sauces such as Rhenish Sauerbraten or as a side dish to potato pancakes . Today apple cabbage is, on the one hand, an industrially manufactured mass product that is mainly produced and marketed in the Rhineland and the neighboring Belgian and Dutch provinces. In the course of the growing appreciation for cultural goods such as old handicrafts and old types of fruit and vegetables, the importance of products such as apple cabbage increased again. The last contract cooker in Belgium gave up his trade at the end of the 1970s, but in the same decade there were some enthusiasts who took up the old trade again and continue to do it on a small scale today. As a regional product, apple cabbage has received attention from the Slow Food movement . Apple cabbage occasionally becomes an ingredient in top gastronomy.

The most important region of Central European apple herb production largely covers linguistic and political borders with the Euregio Meuse-Rhine . The main products of this area are the Rhenish apple cabbage, the Sirop de Liège or Delice de Liège from the area around Liège (with a higher proportion of pears and with dates ), and the Traditionele Ambachtelijke Limburgse Stroop from the Dutch province of Limburg. "Rheinisches Apfelkraut PGI" has been a protected geographical indication (PGI) since 2012 .

In Switzerland, in the cantons of Friborg and Vaud , a herb is made from fruit juice under the names Vin cuit (not to be confused with the fermented must concentrate Vin cuit de Provence of the same name ) or Raisinée , which is thickened over a wood fire for 24 hours. Depending on the region, apple, pear or grape juice is used for production.

In some regions of the USA and Canada, apple butter is of great cultural and historical importance as apple butter . The "invention" of the apple herb is mostly attributed to the settlers in the New England states , but also to the Pennsylvania Dutch of the 17th century (under the name Lattwaerick ) and the Mennonites . To this day, large folk festivals are organized in these regions every year at harvest time as the apple butter festival .

On the Channel Island of Jersey , this product is as Jersey Black Butter designated (eg: Jersey Black Butter ) that using licorice and cider is prepared. Its production is similar to that of plum jam .

raw materials

The Edelborsdorfer is a very old apple variety and was often processed into apple cabbage.

According to the German Food Book (Guidelines for Fruit Products), apple cabbage is made from thickened juice obtained in the pressing process from healthy, fresh and steamed or cooked fruits, to which types of sugar can also be added. 1,000 g apple cabbage is made from at least 2,700 g fruit (apples and pears), including at least 2,100 g apples and a maximum of 400 g types of sugar. Apple cabbage is brown to dark brown and can be spread at 18 ° C. It tastes fruity-sweet and must not contain any bitter or burnt notes.

The guiding principles for fruit products also stipulate that “apple cabbage” is the sales name for the product described. It follows that products made from a higher proportion of pears or types of sugar may not be offered and sold in Germany as "apple cabbage". The same applies to fruit herbs with the addition of other fruits or juices, with the addition of spices of any kind, and with the addition of pectin . Designations such as "apple-pear-herb", "apple-turnip herb" or "fruit herb" are permitted for such products. In the Netherlands, apple turnip tops are known as " rinse appelstroop " (sweet and sour apple tops).

In linguistic usage, the distinction between apple herbs and other fruit herbs is not so strict. Deviations, also in traditionally manufactured products such as apple butter in the USA, are due to the fact that the type of fruit used and their proportion in historical rural and artisanal production was strongly influenced by the local availability of raw materials and the harvest results. In addition, there were taste preferences of the producers. A variant from Liège , the Sirop de Liège , contains 35% pears, 20% apples, 10% dates and 35% sugar.

The natural pectin content of the apples helps the product to gel . Pears were once used as an ingredient for the apple butter because they have a little shelf life possess and must be swiftly realized. In addition, pear juice has a higher sugar content than apple juice, which improves the shelf life of the product and makes it sweeter. On the other hand, pear cabbage must contain apples, as the pectin content of pears alone is too low to achieve the desired gelation.

Comparison of nutritional values

The information relates to portions of 25 g
specification unit Apple cabbage honey Strawberry Jam Nut nougat cream
Energy content kJ / portion 253 283 281 526
protein g / serving 0.2 0.1 0.1 1.1
fat g / serving 0.2 0.0 0.0 7.4
carbohydrates g / serving 14.3 18.8 16.3 14.9
Bread units BE / portion 1.2 1.6 1.4 1.2
Fiber g / serving 1.2 0.0 0.2 1.0
Vitamin E. mg / serving 0.2 0.0 0.0 1.1
Folic acid µg / serving 1.3 0.0 0.3 3.8
vitamin C mg / serving 5.1 0.6 0.6 0.2
calcium mg / serving 4.3 1.3 2.5 17.8
magnesium mg / serving 3.3 1.5 1.5 15.0
iron mg / serving 0.3 0.3 0.1 0.4
iodine µg / serving 1.3 0.1 0.0 0.5
saturated fat g / serving 0.0 0.0 0.0 4.4
simply unsaturated fatty acids g / serving 0.0 0.0 0.0 2.3
Polyunsaturated fatty acids g / serving 0.1 0.0 0.0 0.3
cholesterol mg / serving 0.0 0.0 0.0 0.0
Sucrose g / serving 9.3 0.6 15.8 14.4
uric acid mg / serving 8.0 0.0 2.3 3.0

These are average nutritional values, the values ​​are subject to the usual fluctuations in natural products.

See also

Individual evidence

  1. ↑ a b c d e without author: Eight Presidia en nog eight bijzondere producten uit Slow Food's Nederlandse Ark van de Smaak. Slow Food Nederland, o. O. o. J. (~ 2012) Online PDF; 1,860 kB , accessed on August 14, 2013.
  2. ↑ without author: Limburg Stroop. ( Memento of September 27, 2013 in the Internet Archive ) Slow Food Nederland, undated (leaflet, ~ 2010) Online PDF; 5,350 kB, accessed on August 14, 2013.
  3. ↑ a b Müller-Diemitz: The main types of utilization of the fruit in private and cooperative operations. In: Garden flora. Magazine for gardening and floristry. 51st Jhrg., Heft 7, 1902, pp 185-191.
  4. ^ Franz Xaver Beck: The peasant home-grown brandy, its peculiarity and position in the taxation of spirits abroad and Switzerland. Doctoral thesis, Swiss Federal Institute of Technology in Zurich. Simultaneously Verbandsdruckerei A.-G., Bern 1927, p. 49f Online PDF; 13,890 kB , accessed on August 14, 2013.
  5. ^ Matthias Heimbach: Between patriotic enthusiasm and existential concern. Xanten in the First World War 1914-1918. Special volume on the history of the city of Xanten. Stadtkultur Xanten eV, Xanten 2010, p. 23.
  6. ^ A b c Michaela Fröhlich, Marion Sosinska: Transnational food research. Apple cabbage and fruit growing in the Euregio Meuse-Rhine. In: KulTour. Messages from the students of the Department of Cultural Anthropology / Folklore at the University of Bonn and the Bonn Society for Folklore and Cultural Studies e. V .. 22nd year, 2011, pp. 117–119 Online PDF; 2,995 kB , accessed on August 14, 2013.
  7. ↑ a b Martin Jenni: Innkeeper and work of art in one. In: Migros magazine. 42, October 13, 2008, pp. 86–89 Online PDF; 1,860 kB ( memento of January 8, 2014 in the Internet Archive ), accessed on August 14, 2013.
  8. ↑ a b Nutrition NRW e. V. (Ed.): Regional - really delicious. Recipe ideas and information. o. O. o. J. (2013) Online PDF; 2,710 kB , accessed on August 14, 2013.
  9. ↑ Walter Hartmann , Eckhart Fritz: Color Atlas Old Fruit Types. Verlag Eugen Ulmer, Stuttgart 2011, ISBN 978-3800176342 , p. 14.
  10. ↑ a b Federal Ministry of Food, Agriculture and Consumer Protection (Ed.): German Food Book. Guiding principles for fruit products. New version of January 8, 2008 (Supplement to BAnz. No. 89 of June 18, 2008) Online PDF; 385 kB , accessed on August 14, 2013.
  11. Jump up ↑ Veel gestelde. (No longer available online.) Stroopfabriek Canisius Henssen BV, Schinnen, archived from the original on March 9, 2014 ; Retrieved on March 9, 2014 (Dutch, frequently asked questions on the website of the manufacturer Canisius with information on the meaning of the word rins ).
  12. ^ Sven-David Müller, Katrin Raschke: The calorie-nutritional-lexicon. 2nd revised edition. Schlütersche Verlagsgesellschaft, Hanover 2004, ISBN 3-89993-509-8 .

Web links

Wiktionary: Apfelkraut  - explanations of meanings, word origins, synonyms, translations
Commons : Apfelkraut  - Collection of pictures, videos and audio files