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Cabbage recipie to die for!

added by Gray and Shell 19th January 2009
at 17:34

This recipe comes from Germany and is Called "Grun Col." We first came across it at the German Christmas Markets in Cologn. Served with Bratwurst sausages it's a real winter warmer. Serve with your favourite meat be it lamb chops, Steak or just on its own with a poached egg.

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Prep time

20 mins

Cook Time

15 mins

Servings

4 persons

Ingredients

2 large bags of either Curly Kale, or January King cabbage (or other dark brasica)
250grms Panchetta or bacon lardons
1 large white potao (suitable for mashing)
1 large white onion
1 pint of Chicken or Lamb stock
2 teaspoons of butter and a little olive oil
sqeezed juice of lemon
pinch of nutmeg (optional)
Salt and pepper to taste

Cabbage

Directions

1) Wash and clean the Kale or cabbage leaves and cut out any sinuous stalks and stems. 2) Either Shred or chop the Kale (or cabbage) and put to one side 3) Wash and dice the potato in to small cubes and place in a saucepan to boil. (with its skin on) Once soft keep the potato in the water and keep to one side 4) Peel and chop the onilon and fry in the butter with the Panchetta or bacon lardons and fry until the onion has sweated down. (do not fry until the onion goes brown as it ruins the taste of the cabbage. put the Panchetta and onions onto a plate and put to one side. 5) In a large sauce pan, Add the Kale, lemon juice, optional nutmeg and a little olive oil or butter. Toss the Kale in the pan until aldente, Add the Chicken or Lamb Stock and simmer for about 3 minutes. Add the potao with the water that the potao was cooked in, and simmer for a further 3 minutes, breaking up the potato as you go. Finally add the onion and Panchetta and simmer for a further 3 minutes Serve immediately with either Bratwurst sausages, or Lamb chops.

2 replies

Steffi_B...

Replied on 29th April 2012 23.28

gruenkohl is on our christmas table EVERY year! my mum puts a mix of porkbelly and salt beef in it. she also tends to cook it several times (give it a few days before christmas)...believe it or not but it tastes better!

drowned-...

Replied on 11th November 2009 14.16

grünkohl (green cabbage) is kinda the traditional german christmas dinner veg. i love it. my mum always puts gammon in it and we eat it together with red cabbage to goose and potatoe dumplings. i can't wait for christmas again. green cabbage taste much better when you prepare it one or two days before the dinner and put it out over night so it gets frost.

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