I found a delightful Bavarian Cabbage recipe in a hundred-year-old magazine. This traditional German dish was refreshingly sweet-sour (more sour than sweet), and would be lovely served with sausages, roast beef, or pork. It tasted very authentic; and if I closed my eyes and listened hard enough, I could almost see myself sitting at an outdoor cafe on the banks of the Rhine on a cool October day while listening to merry Octoberfest music.
Here’s the original recipe.
Here’s how I updated the recipe for modern cooks:
1/2 head cabbage (6 cups) shredded cabbage
1 tablespoon bacon drippings or butter (I used bacon drippings.)
1 tablespoon onion, finely chopped
1/2 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
Using medium heat, melt the bacon drippings (or butter) in a frying pan; add onions and cook until tender (but not browned). Add the vinegar, sugar, salt, and pepper, and stir to combine. Then add the shredded cabbage and stir; cover the pan and gently simmer for 20 minutes. Remove pan cover once or twice during cooking to make sure there is enough liquid; if too dry add enough water to keep from burning. (I did not need to add any water.)
I used less salt than the original recipe called for. One tablespoon of salt seemed like a lot – so I decided that it probably was a typo and instead used 1 teaspoon of salt. I also didn’t quite understand the last part of the old recipe about cold water (though I’m guessing that it was directing the cook to wash the cabbage prior to cooking).