Bavarian Cabbage is a sweet & sour side dish.
I remember well when mum cooked this the first time.
Wow it was delicious. Surprisingly this was not a regular dish on our table.
Recently I bought a beautiful organic cabbage. I needed a side dish for our lunch.
And this one was perfect for it.
When you love cabbage like I do, this will turn to one of your favorites. Like for me.
There is actually nothing better than fried cabbage, haha.
Cabbage. In Germany a real staple in autumn and winter. Cabbage stews, soups, roulade,... you name it.
You can have this cabbage on its own for sure. But mainly it is a side.
We love to enjoy it with a fried sausage for example and some potato mash.
I personally don't eat processed sausages, so I always fry a certified organic smoked tofu.
The other day we enjoyed it with certified organic Tempeh Schnitzel and rice.
Y U M M Y,... is all I say!
Whatever you choose to do with it, it is just delicious.
To make 2 serves you will need this kind of cabbage.... in Germany we call it white cabbage.
Th
You will need:
500g white cabbage - grated
70g non gmo certified organic tofu - small cubed seasoned with a dash of pink salt
1/2 tsp caraway seeds
1 tbsp fresh lemon juice
2 tbsp certified organic apple cider vinegar
1,5 tsp maple syrup
5 twists of a black pepper mill
1/2 tsp pink salt
1 tbsp extra virgin olive oil
Directions:
1. prepare the cabbage and tofu. Cut tofu in small cubes and season with a dash of salt.
2. Heat a pot, add the oil and fry the tofu until slightly golden.
Add cabbage step by step, and fry on higher heat.
Also add the caraway seeds.
You need that oil and heat to really fry it golden.
When you use not enough heat or water instead of oil, this will turn moist.
The cabbage will lose its water and it will all turn just watery and kind of braised.
We do not want that. For this dish, you need it fried.
That's when the cabbage develops its perfect flavor.
Stir to not burn it.
The frying process until you have everything in your pot should take about 10-15 minutes.
Important really is to not add all at once. If you do, it probably turns to moist.
If that should happen at any stage of the frying process,... just stay in high heat and fry as long until the moisture evaporates again.
With a bit of work and some stirring this can be changed. But it is far better to not let it come that far.
When all the cabbage is in the pot and slightly golden, turn down the heat and add the lemon juice and vinegar.
Salt and pepper.
3. turn heat down to low heat and cook for about 20-30 minutes. Stir from time to time to not burn it.
Serve to whatever dish you like.
Or enjoy on its own.
I know that this dish contains products the MM followers will question.
As for the vinegar, it is just a small amount and should be ok to use.
Mr Williams does not added it to the no list. It is just not recommended in high consumption amounts.
And this is not a high amount. When you don't want to use the vinegar, maybe go with lemon juice only.
It will change the taste a little bit. But it should be ok. But for the dish itself, I recommend the vinegar.
I cut it down to a limit. With the lemon juice it works pretty well to not turn to lemonish.
As for the tofu: of course you can substitute!
The original dish uses bacon. Speck to be precise. We need that smoky and salty add to the dish.
I use always this Australian made smoked tofu from my organic store.
It is gmo free, soy beans grown in Australia,... and certified organic.
But if you feel not comfortable with it use something else.
Or leave it and just add a sprinkle of smoked paprika to the dish. That should work as well.