Schlabberkappes (Cabbage With Gravy)
photo by Papa D 1946-2012
- Ready In:
- Skin and cube potatoes, cover with slightly salted water and cook until nearly mushy. Remove from heat, but don't discard the water!
- Saute onions and bacon (small cubes, about 1/4 inch) with the butter, then stir in the flour. Gradually pour in the stock, bring to a boil, then add in the potatoes with the remaining liquid. Add pepper, vinegar and sugar and as much additional salt as you like. The gravy should be sweet, sour and salty.
- Dump the cabbage into the gravy, bring to a boil and remove from heat. The cabbage should not be cooked but only blanched. Try again whether you should add some more vinegar, sugar or salt.
- Serve immediately with meatloaf or meatballs.
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Thank you so much for sharing this authentic German dish with all of us Mia. It was incredible. I have never made anything quite like this. What a treat it was. Very quick and easy to throw together with excellent results. Who would have thought that cabbage could taste so good. I served with meatballs for a perfect meal. The gravy was thick, rich and very flavorful. Sweet, sour and salty all my favorite flavors in one dish. I will be making this again, but will serve with meatloaf for my brother. Made for the Winner of the Chocolate Preference Game. Our Cocoa Queen at the Comfort Cafe Chalet 2010 :)
This was excellent. The flavour was perfect. I messed it up a bit by making ahead of time and keeping it warm for about 30 minutes while I made the meatballs. The potatoes got too mushy and the gravy wasn't very gravy-like. Totally my fault, though. The gravy was perfect initially. I will definitely be making this again. I served it with Recipe #33944 and Recipe #478656. Perfectly paired. Thanks for posting Mia! Made for PAC Fall 2012.