Kohl Westfalisch Westphalian Cabbage
Experience the comforting flavors of traditional German cuisine with Kohl Westfalisch, or Westphalian Cabbage, a rustic dish that blends savory simplicity with rich, hearty ingredients. This classic recipe showcases tender green cabbage simmered to perfection in a flavorful broth enhanced with crispy bacon, fragrant onions, and aromatic caraway seeds. Melted butter adds a touch of indulgence, while optional boiled potatoes transform it into a satisfying meal. Perfect as a side dish or a warming centerpiece, this dish is a celebration of wholesome, time-honored techniques that are easy to recreate. Garnished with fresh parsley, this Westphalian wonder brings a taste of old-world Germany to your table in just under an hour.
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Recipe Information
Ingredients
- 1 head green cabbage
- 150 grams bacon
- 1 medium onion
- 2 tablespoons butter
- 500 milliliters beef or vegetable broth
- 1 teaspoon caraway seeds
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 medium potatoes (optional, for serving)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Slice the cabbage into thin strips and set aside.
Dice the bacon into small pieces. Peel and finely chop the onion.
In a large pot or Dutch oven, melt the butter over medium heat. Add the bacon and cook until crispy, about 5 minutes.
Add the chopped onion to the pot and sauté until translucent, about 3-4 minutes.
Stir in the sliced cabbage, mixing well to coat it with the butter and bacon fat.
Pour in the broth and sprinkle in the caraway seeds, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30-40 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors.
If serving with potatoes, peel and boil them in a separate pot until tender, about 20 minutes. Drain and set aside.
Taste the cabbage and adjust seasoning with more salt and pepper as needed.
Serve the Westphalian cabbage hot, either as a side dish or alongside the boiled potatoes. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 5755 mg | 250% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.0 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 279 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4385 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
