Schlabberkappes

Schlabberkappes (for example "Schmatzkohl") is a traditional, hearty stew from the Ruhr area with white cabbage and meat.

The main component of this dish, which is especially prepared for the cabbage harvest in autumn, is white cabbage ("kappes"). It also usually contains belly meat (or minced meat ), potatoes and onions and is prepared with clarified butter . First the meat is seared in a very large saucepan, then the onions and potato slices are added and as much white cabbage cut into strips as fits. Everything is braised until the cabbage collapses and there is space in the pot. Then stir vigorously and add more cabbage. This continues until all of the cabbage is in the pot. In between, meat or vegetable broth is poured over and seasoned with salt , pepper and possibly caraway seeds. Depending on the meat, the dish takes 30 to 60 minutes to stew. It's ready when the cabbage is very soft and all the ingredients are well mixed.

Since it is a traditional dish, almost every family has its own recipe, which can sometimes differ considerably from this classic variant.

literature

• In addition to pitching and pounding , the Schlabberkappes is also a literary theme: Helmut Spiegel: The Bollerrad has to roll, the Knicker, he has to roll. Lost children's games told in stories from the Ruhr area. ISBN 3-922750-49-4

• The-with-the-red-cap-aufen-Kopp and the Gelsenwolf [1] . Werner Boschmann: Emscher magic. Fairy tales from the Ruhr area . Verlag Henselowsky Boschmann, Bottrop, ISBN 3-922750-32-X