SCHLABBERKAPPES (CABBAGE WITH GRAVY)
This is a regional specialty of which I heard from my MIL when DH and me moved here. Hearing the ingredients, my first thought was "This sounds weird!". It took a couple of years before I could bring it over me to beg MIL to make that stuff. And boy was I surprised at how GOOD it is! Every year in October we use to make sauerkraut with a group of about 15 people. Big action - one guy gets 800 pounds (yes, 800 pounds) of cabbage with his truck directly from the farmer, and then we go. Two persons who quarter the cabbage heads, one person who grates the cabbage, two persons who measure cabbage and salt and mix it in a large tub, three people who pound the cabbage and the rest of us will fill the pounded cabbage into the jars and clean up so the place doesn't get too soggy. In the meantime MIL will make the gravy, and just before we are done grating, pounding and filling jars, I'll pop a large meatloaf into the oven and someone will bring a tub of freshly grated cabbage over to her, so she can prepare the Schlabberkappes. Next day I'll for sure have leftover meatloaf, but NEVER Schlabberkappes...
Provided by Mia in Germany
Categories Low Protein
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jibon Madbar
[email protected]I can't wait to try this recipe.
Tufail Mondol
[email protected]This dish is a must-try for any cabbage lover.
Navjot Salh
[email protected]I've never had schlabberkappes before, but I'm definitely a fan now.
Nwafor Benedicta
[email protected]This dish is a great way to use up leftover cabbage.
Manco Malangeni
[email protected]I'm not sure what I did wrong, but my gravy turned out lumpy.
Isabel Samaha
[email protected]This was the perfect meal for a cold winter night.
Jamiu Moshood
[email protected]I love this dish! It's so comforting and flavorful.
Classic Jummith
[email protected]This dish was really easy to make and it turned out great. I would definitely recommend it.
Victoria Martir
[email protected]The cabbage was a bit too tough for my liking.
Daniyal Shakeel
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Zahir Khan
[email protected]I'm not a huge fan of cabbage, but I really enjoyed this dish. The cabbage was cooked perfectly and the gravy was very flavorful. I would definitely make this again.
Phurbasingh Tamang
[email protected]This recipe was easy to follow and the results were delicious. The cabbage was tender and flavorful, and the gravy was rich and creamy. I will definitely be making this again.
Natasha Tweedy
[email protected]I've made this dish several times now, and it's always a hit with my family. The cabbage is always tender and flavorful, and the gravy is so rich and creamy. I love serving it with mashed potatoes and roasted vegetables.
Nikita Milne
[email protected]This was an amazing dish, full of flavor. I loved the combination of the tangy sauerkraut with the creamy mashed potatoes and rich gravy. The cabbage was tender and flavorful, and the gravy was the perfect finishing touch.