Green Cabbage
This classical German dish is typically served in the autumn time, it is said green cabbage is the best, once it has seen some frost. There are also two types of philosophies how it should be prepared, in some areas the cabbage is prepared together with potatoes in some other areas the potatoes are served separately. This recipe here has the potatoes inside.
  1. In case you use fresh green cabbage, start by boiling it soft in a large pot of salted water.
  2. Once the cabbage is soft, take it out, cool it down with cold water and then chop it small with a large knife. It can be really small, don’t be shy while chopping. If you want to have a more ‘delicate’ version, you can also remove the trunks from the leaves, I however, usually keep them also inside.
  3. Peel the potatoes, chop them (roughly) into 1x1cm cubes and cook them until they are soft. Then pour the water away and add the chopped cabbage (or the unfrozen one…)
  4. Then add carefully the vege stock and observe how liquid it is, it shouldn’t be a soup, but neither as hard as mashed potatoes…
  5. Add the margarine. Also here, 100g is just a rough number, if you like it oilier, just add more.
  6. Chop the onions in regular (not too fine, not too rough) cubes and add them also.
  7. Then add a good amount of smoked salt as well as the two spoons of mustard.
  8. Keep the whole pot boiling (at low temperature) for about 1-1.5 hours and stir it occasionally. If you have the feeling it is still too liquid, keep the lid off, otherwise keep the lid on the pot.
  9. Season it for taste with salt and mustard again.

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