Bayrisch Kraut

A Bayrisch Kraut (literally Bavarian cabbage)[1] is a traditional Bavarian dish. It is made of shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork but it goes well with other dishes too.[2] In the German cuisine it is an alternative to Sauerkraut.

Bacon dumpling with Bayrisch Kraut.

Preparation

The essentials in brief: Cut and shred the cabbage. Heat oil, chopped onions and bacon, sugar and a cooking apple in a pan and fry. Add the cabbage and the beef stock. Then simmer for 40-50 minutes. Season with vinegar.[3]

See also

Further reading
  • Josef Thaller: Original Bayrisch, The Best of Bavarian Food. Hädecke, 2013, ISBN 3-7750-0478-5
  • Erhard Gorys: Das neue Küchenlexikon. dtv, München 1994–2002, ISBN 3-423-36245-6

References
  1. Bavarian cabbage (Bayrisch Kraut) (bavaria.by)
  2. Bayrisch Kraut (Bavarian cabbage) (everywherefare.com)
  3. Bayrisch Kraut - German Cabbage (tasty-german-recipe.com)
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