Bavarian cabbage

Bavarian cabbage, here as an accompaniment to bacon dumplings

Bavarian cabbage (also Bavarian cabbage and Bavarian cabbage ) is a cabbage dish , which mostly as a vegetable side dish for roast and braised dishes is consumed. The name indicates a regional origin in Bavaria , but the dish is often attributed to German cuisine as an alternative to sauerkraut .

To prepare it, the bacon cubes and coarsely chopped onions are fried . Add the herb cut into strips and steam it with the addition of water until it is soft. To finish, tie it with a light brown roux . Typical spices are salt , pepper , caraway seeds , sugar and vinegar .

literature

• Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
• Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6