Bavarian Blau Kraut is a mealtime favorite in my family. While it can be tricky to get “just the right” flavor, that refers to the combination of sweet and sour. Since it is such a favorite of ours, we eat it with non-traditional foods. Alright, I will confess. For example, we ALWAYS have it for Thanksgiving. Of course, having a glass of FINE WINE while cooking; helps to relax the cook.
Bavarian Blau Kraut Ingredients: Serves About 4 to 8 People Depending on the serving sizes, For us, this would serve 6.
♦ 2 large heads of purple cabbage Cored and cut into 4 to 6 wedges
♦ 1 medium yellow onion Thinly diced.
♦ 1 red delicious apple. Sliced very thin.
♦ White Vinegar
♦ Approximately 3 Cups of Water
♦ Ingredients for seasoning include dark brown sugar, salt, pepper, nutmeg, garlic powder, ground cloves, and Maggi.
Bavarian Blau Kraut: Cooking Instructions.
First using a mandolin. Shred cabbage approximately 1/8 of an inch.
Next, put the shredded cabbage into a very large pot. **It Is Important To Do This Next Step First** Add 1/2 cup white vinegar. Stir to coat all of the cabbage. Then add water to keep the level in pot at 1¼ inches. (To much water dilutes flavor). (Not enough water causes burning).
Once your water is boiling add onion and mix well. Allow cabbage to boil while stirring frequently. And adding water to keep level. Boil for 45 minutes.
Now add the apple and mix well. Remain boiling for another 45 minutes until cabbage is thoroughly cooked.
This is where you will add the thickened flour mixture. Take 2 Tablespoons of Flour in a cup. Slowly add HOT water while stirring with a whisk. (Very Small Whisk). Until the flour mixture is very thick. But without lumps. Slowly add to cabbage while stirring continuously. Until liquid begins to thicken.
Here is where the spices are added. The sweet and sour will come from the Vinegar & Brown Sugar. But the “Tang” comes from the addition of the cloves. Since I don’t usually measure, start with ½ Teaspoon of salt. ¼ Teaspoon of pepper. Now about ¼ Teaspoon of Nutmeg and half of that of Cloves. Then ¼ Teaspoon of Garlic. Mix well and keep the liquid boiling. Add water in small amounts if too thick. Think of a gravy type of texture. Now add 1 Tablespoon of Dark Brown Sugar. Allow to cook for 5 minutes. Taste! Too sweet add a little vinegar. Too sour and more sugar. Not enough tang add small amounts of cloves. Of course when adding the Maggi, I just use a couple of shakes. This tends to deliver 3 to 4 drops per shake. When the flavor is balanced you can add just a teaspoon of whipping cream for richer flavor.
Like most foods with several spices. These flavors are enhanced after 24 hours. Therefore make the cabbage the day before. Reheat slowly to reduce burning. However, once you have tasted this treasure. There will be no going back. Moreover, these flavors can enhance even bland meats. Perfect to serve with sausages.
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