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German Cabbage

  • 1 head of cabbage, 4 pounds
  • 5 quarts water
  • 4 tablespoons drippings
  • 2 cups bouillon
  • 3/4 teaspoon caraway seed
  • 1 tablespoon flour
  • Salt and pepper to taste
Wash cabbage and remove wilted leaves; cut head in quarters, remove heart, and cut again to make 16 pieces. Boil cabbage for 1/4 hour in salted water, drain; add drippings and bouillon and cook for approximately an hour. Add seasoning and cook a little longer.

Serves 6 People
Submitted by Cassyjean - Torrington, CT Jun 4, 2009
12 min 120 min 132 min

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