Schlabberkappes (Cabbage With Gravy)

Name: Schlabberkappes (Cabbage With Gravy)
Ingredients: 2 lbs potatoes, floury (mealy); 1 1/2 lbs cabbage; 1 onion; 4 1/2 ounces bacon, cubed; 2 tablespoons flour; 2 ounces butter; 1 cup beef stock; 1 tablespoon distilled vinegar; 2 tablespoons pepper, ground; 2 tablespoons salt; 1 teaspoon sugar

11 ingredients

4 steps

Ingredients

2 lbs potatoes, floury (mealy)
1 1/2 lbs cabbage
1 onion
4 1/2 ounces bacon, cubed
2 tablespoons flour
2 ounces butter
1 cup beef stock
1 tablespoon distilled vinegar
2 tablespoons pepper, ground
2 tablespoons salt
1 teaspoon sugar

Directions

1

Skin and cube potatoes, cover with slightly salted water and cook until nearly mushy. Remove from heat, but don't discard the water!
2

Saute onions and bacon (small cubes, about 1/4 inch) with the butter, then stir in the flour. Gradually pour in the stock, bring to a boil, then add in the potatoes with the remaining liquid. Add pepper, vinegar and sugar and as much additional salt as you like. The gravy should be sweet, sour and salty.
3

Dump the cabbage into the gravy, bring to a boil and remove from heat. The cabbage should not be cooked but only blanched. Try again whether you should add some more vinegar, sugar or salt.
4

Serve immediately with meatloaf or meatballs.