Prep 45 mins
Cook 10 mins
Typical German comfort food. Use either Savoy Cabbage or simple green cabbage. Usually it is served with fried sausages or pork chops or topped with sliced heated kielbasa . - The original recipe calls for caraway instead of cumin.
- 1 (3 1/2 lb) green cabbage or 1 (3 1/2 lb) savoy cabbage
- 1 3⁄4 lbs potatoes
- 1 cup water
- 2 teaspoons cumin seeds, whole
- 1 bay leaf
- 1 teaspoon salt (depends on saltiness of bacon)
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 1 tablespoon lemon juice
For bacon mixture
- 1 teaspoon oil
- 2 medium onions, diced
- 6 ounces bacon, in 1/4 inch dice
- 3 tablespoons parsley, minced (optional)
- NOTE: My mother cooks this with 2 cups water and mashes the potatoes and cabbage after cooking, before adding the bacon. Though this tastes good it does not look very tempting. :).
- FOR CABBAGE: Remove outer dark or dry cabbage leaves, cut cabbage into eights and cut the core away.Cut cabbage crosswise in 1/8 inch strips. Wash and drain cabbage, removing any thick "ribs".
- Wash, peel and cut potatoes in 3/4 inch dice.
- Put potatoes, salt, cumin, bay leaf and water in a large pot, cover and boil potatoes for 15 minutes until just tender.
- Add cabbage, stir thoroughly and boil over medium heat about 7 - 10 minutes, stirring occasionally. You want the cabbage to have some bite and most of the liquid to have cooked off. You might need to add a little hot water if all liquid has cooked off before the cabbage is done.
- Depending on the size of your pot it might be necessary to add the cabbage in batches. Cover the pot between batches and let reduce volume before adding rest of cabbage.
- FOR BACON MIXTURE: When potatoes are almost done heat oil in a small pan over medium heat, fry bacon until pale golden, add onions and cook until bacon is crisp and onions golden, about 12 minutes. Remove from heat and pour off most of the fat.
- TO ASSEMBLE: The cabbage should be only moist. If there is too much liquid raise heat and cook it off, stirring often. Remove from heat, add cayenne, lemon juice and most of bacon mixture. Stir to mix and adjust seasoning.
- To serve: Top cabbage with rest of bacon mixture (and parsley)as garnish.
This was good and I'll probably make it again. Although the lemon gave it a nice pop of flavor, it was missing something for me. Perhaps it was the cumin. The next time I'll try the caraway seeds instead. We had these with pork chops and it was a good accompaniment. Thanks for posting!
Was looking for some good recipes to use up a bumper crop of cabbages in my garden and this certainly is a good one. I used savoy cabbage and caraway seed instead of cumin. To me caraway is definately the german choice. The little bit of lemon juice really brightened this dish up. I will definately make this again since I am still over-run with cabbages. Thanks for posting. This was really good.
I served this with little Nurnburger sausages. Think I would prefer the caraway seeds instead of the cumin.