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
Serves 6 People
Submitted by Jun 4, 2009
12 min 120 min 132 min
12 min 120 min 132 min