HUNTER'S CABBAGE
(JAGER KOHL)

SERVES 4

This is very good. It is an old family recipe slightly revamped in that the PA Dutch never used olive oil or red wine vinegar. We often use more cabbage than this calls for and the flavor of the meats is still enough. Actually, it could be made without the sausage and still be a very good and different way to use cabbage.

INGREDIENTS

1 tablespoon vegetable or olive oil

1 pound Knockwurst or Kielbasa, cut into 1/2-inch slices

4 slices bacon, cut into 2-inch pieces

3 large potatoes, thickly sliced

1 small to medium head cabbage, cut into thin wedges

2 tablespoons flour

Salt and pepper to taste

1 teaspoon caraway seed

1 tablespoon cider or red wine vinegar (I prefer red wine vinegar with cooked cabbage)

1 cup sour cream (garnish)

Heat a large skillet over medium-high heat. Add the oil, then the bacon and sausage. Sauté until lightly browned, about 3 minutes. Add the sliced potatoes and just enough water to make some steam. Reduce heat to medium; cook about 15 minutes, adding a little water if the potatoes get too brown. Add the cabbage wedges. Sprinkle with the flour, salt, pepper, caraway and vinegar; stir well to combine, scraping up the browned bits in the bottom of the pan. Cook until cabbage is tender, about 45 minutes, again adding a little water if needed to prevent overbrowning. Just before serving, check the bottom of the pan. If there are browned bits, add just a little more water, scrape then up and stir into the cabbage until the moisture has evaporated. Serve immediately, passing sour cream.

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HUNTER'S CABBAGE (JAGER KOHL)

HUNTER'S CABBAGE
(JAGER KOHL)