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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Cabbage and Ham or Pork- from Bremerhaven Germany
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    Cabbage and Ham or Pork- from Bremerhaven Germany

    Amy Duchesne
    Wed Jun 20, 2001 1:13 pm
    Newbie "Fry Cook" Poster
    My great step grandmother in Bremerhaven Germany used to make this whenever we visited. I don't know if it's traditional for that area of Germany or not. But, my great grandmother died and I never thought to ask for the recipe. If you know it or something like it...please write me and tell me about it.
    Thank You
    Sun Sep 30, 2001 4:18 am
    Semi-Experienced "Sous Chef" Poster
    Here is a recipe that calls for bacon but you could probably use ham or pork if you want.

    Cabbage + Bacon
    1 head of cabbage
    4 lb. of string-tied bacon
    (or use 4 lbs. very thick sliced bacon, tied)
    1 handful flour
    8 medium potatoes
    3/4 c. of milk
    Rinse the bacon without untying.
    Place in pot about the same height as the bacon is tied.
    Wash and chop the cabbage (not too finely).
    Fill the spaces in the pot with the cabbage not too compact.
    Fill to the top with cold water (Hot water steals the bacon's color).
    Leave to cook at medium to hot for 1 1/2 hours.
    Move everything around occasionally.

    (With a half hour to go) Peel and chop the potatoes. Place in a
    separate pot of cold water and bring to the boil. Allow to simmer
    briskly for 10 - 15 minutes. Remove and drain. Add some butter to
    taste and mix well. Spread on a flat tray (casserole dish) and place
    under a max heat grill for 5 minutes or until golden on top.

    Meanwhile, mix all the flour with a little milk taken from the cup.
    (Add a little cinnamon to the sauce for extra flavor)
    Mix into a paste before adding the rest of the milk and bring
    to boil in a small saucepan, stirring continuously.
    Drain Bacon and Cabbage. Add potatoes to the side.
    Serve bacon in thick slices.
    Pour sauce mainly over the bacon.
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