Schmorkohl (Braised Cabbage)

A trivial dish to prepare that takes a little while (about one hour) to cook, German braised cabbage is a popular autumn and winter dish and, of course, popular at Oktoberfest.

There are very minor regional variations with the Southerners preferring the white cabbage (in the style of Bayrisches Weisskraut) whereas other parts of the country will opt for the green cabbage. These differences are noted in the ingredients list.

Either way, add oil to a large pan, sauté the onion until yellow, add the shredded cabbage, brown slightly, add the broth or stock and caraway seeds, bring to the boil, and then let simmer, adding water or extra broth as necessary. When the cabbage is tender, season with salt, pepper, and vinegar.

4 tablespoons (60 milliliters) oil or half that amount in pork fat (Bayrisches)
1 large onion, thinly sliced plus garlic (optional)
800g green or white (Bayrisches) cabbage, shredded
2 cups (500ml) chicken or vegetable broth and water
1 teaspoon caraway seeds
Salt and pepper, to taste
1 tablespoon white vinegar (optional)