Stöcklkraut

Cut the cabbage with the stalk into 4 quarters and boil in salted water or selk soup for about 20 minutes until soft.

Drain well, cut away the stalk and baste with hot gravy when serving.

Related Recipes:

Poulard Breast in Red Wine Shallot SauceRemove the outer leaves from the cabbage head and cut into quarters lengthwise. Sauté diced onions with... Halibut White Cabbage StrudelFor the halibut-white cabbage strudel, remove the stalk from the cabbage head and cut the leaves into fine... Apple Mustard HerbFor the apple mustard cabbage, marinate the cabbage the day before. First cut the cabbage in half, remove the... Blue Cabbage with OrangeFor the blue cabbage with orange, first cut the cabbage head in half and remove the stalk. Cut the cabbage... Pear Red CabbageFor the pear red cabbage, first remove the outer leaves from the red cabbage. Quarter the cabbage, remove the... Wine SauerkrautClean the white cabbage, set aside beautiful leaves. Quarter and finely shave without stalk and thick veins... Boiled Veal Tongue with Warm Cabbage SaladFor the boiled veal tongue, rinse the tongue with cold water. Bring water to a boil in a large pot and add... Crispy Goose Breast on Chocolate Red CabbageClean the red cabbage and cut it into quarters, remove the stem and finely slice the cabbage. Add vinegar and... Roast Pork with Stockkraut and Waldviertel DumplingsFor the roast pork with stockkraut rub the meat with salt, pepper and garlic. In a large roasting pan, sear in... Brassó Culinary HerbCarefully open a small, weakly seeded cabbage head, in this case the outer leaves should remain on the stem...