Jger Kohl Hunters Cabbage Recipes

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JäGER KOHL (HUNTER'S CABBAGE)

I found this at Teri's Kitchen, a site about Pennsylvania Dutch cooking. It's become a favorite in our family. Since we don't eat pork, we substitute beef ingredients for the sausage and bacon. However, the pork version is more authentic. It is very hearty and filling.

Provided by Halcyon Eve

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9



Jäger Kohl (Hunter's Cabbage) image

Steps:

  • In a large skillet over medium heat, brown kielbasa and bacon. Add sliced potatoes and just enough water to make steam. Cook, covered, for 15 minutes.
  • Add cabbage and sprinkle with flour, salt, pepper, and vinegar. Stir to combine. Cover and cook 45 minutes, or until cabbage is tender, adding water as needed.
  • Serve with sour cream and caraway seeds, if desired.

1 lb kielbasa, cut into 1/2 inch slices
4 slices bacon, cut into 2 inch pieces
3 large potatoes, thickly sliced (I use red potatoes)
1 small head of cabbage, cut into thin wedges (or more, if desired)
2 tablespoons flour
salt & pepper
1 tablespoon cider vinegar (I use cider vinegar) or 1 tablespoon red wine vinegar (I use cider vinegar)
4 tablespoons sour cream, to garnish
caraway seed, if desired to garnish (optional)

JAEGERKOHL (HUNTER'S CABBAGE)

Make and share this Jaegerkohl (Hunter's Cabbage) recipe from Food.com.

Provided by mainecooncat

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8



Jaegerkohl (Hunter's Cabbage) image

Steps:

  • heat oil or bacon.
  • Add onions, cabbage and sugar and fry until light to medium brown (about 10 minutes).
  • Add the remaining ingredients (except cream) and leave to cook for another 15 minutes.
  • The cabbage should still have a bit of a bite to it.
  • Add the cream and adjust the taste.

400 -500 g cabbage, chopped
1 onion, diced
2 tablespoons oil or 50 g lean bacon, diced
1 -2 teaspoon sugar
1 cup water
salt
ground nutmeg
4 -6 tablespoons cream or 4 -6 tablespoons evaporated milk

TOMATO CABBAGE (TOMATEN KOHL)

My mother used to make this and she always referred to it as "tomatokraut." It was, and is, one of my favorite side dishes. This usually yields about 3 quarts. To complete the meal, you can slice chunks of kielbasa or knockwurst into this towards the end to heat them through, and serve with plain boiled potatoes. Enjoy!

Provided by Divaconviva

Categories     Greens

Time 50m

Yield 12 Cups, 12 serving(s)

Number Of Ingredients 10



Tomato Cabbage (Tomaten Kohl) image

Steps:

  • In a 4-quart pot, melt bacon fat and add chopped onions. Saute over low-medium heat until translucent, approximately 5 minutes.
  • Cut cabbage into one-inch by two-inch strips approximately. I cut the head into quarters, cut out the core, and then slice across the wedge.
  • Add chopped cabbage into pot, stirring to mix with the onions, adding a little more bacon fat if needed to coat the cabbage.
  • Sprinkle vinegar over cabbage in pot, then stir in salt, pepper, and caraway seed. Simmer until wilted, about 10 minutes, stirring once or twice.
  • Add tomatoes and tomato sauce when cabbage has wilted.
  • Stir in allspice. Adjust seasonings to taste. Sometimes I add a teaspoon or more of sugar to cut any bitter/acidic taste.
  • Cover and simmer for 30 to 40 minutes. Check after 20 minutes if you like it crisp-tender. I usually cook it 40 to 45 minutes so it's really tender.
  • For variety, increase the amount of and/or substitute different tomatoes -- crushed tomatoes, tomato puree, or tomato juice/V8. This makes it 'soupier,' and then we just serve it in cereal bowls or rice bowls on the side to enjoy every drop of the liquid!

Nutrition Facts : Calories 58.4, Fat 0.4, SaturatedFat 0.1, Sodium 581.1, Carbohydrate 13, Fiber 4.7, Sugar 7.2, Protein 3.3

1 (2 lb) savoy cabbage or 1 (2 lb) green cabbage
1 -2 tablespoon rendered bacon fat
1 (8 ounce) sweet onions
1 (28 ounce) can petite diced tomatoes
1 (29 ounce) can tomato sauce
1 tablespoon cider vinegar or 1 tablespoon white balsamic vinegar
1 teaspoon salt
1/2 teaspoon white pepper
1/2 tablespoon caraway seed
1 teaspoon ground allspice

JAGER KOHL

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 13



Jager Kohl image

Steps:

  • Using a Dutch oven or other large covered pan, brown or reheat the meat to release the fats, sliced or cubed. Add the garlic and onions and continue cooking for 7-10 minutes.
  • Add 1/2 cup flour and stir as if making gravy. Add herbs and rest of flour layered in with potatoes as they're added. Add 1/4 cup of vinegar. Add water to a bit below the level of potatoes. Add caraway seeds. Cover.
  • Turn heat to medium-low. Prepare cabbage and put to the side. Do something else for about an hour, check and stir 2-3 times.
  • When the gravy is forming and the potatoes have gone a bit mushy, add the last vinegar, pepper and cabbage. Cover and cook about another 15 minutes. It is done. Have extra pepper and vinegar and even sour cream for dinners.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 pound kielbasa, polish sausage, Kraft Genoa sausage cold cuts, leftover ham or any strong flavored smoked, etc. pork: sliced, diced, whatever to generous bite sized
4 garlic cloves, chopped
1 onion, cut in eighths and separated
3/4 cup flour, divided
1-2 tsp mixed herb seasoning
1 tsp coarse ground black pepper
Salt to taste as the meat and bouillon have salt
6 or more medium potatoes, in large dice (as needed 1-2 per person and 1 for pot)
1/2 cup vinegar, white or cider, divided
1-2 cups water or best, bouillon or stock, broth, any flavor
1-2 Tbsp caraway seeds
1/2-1 medium cabbage, quartered, eighthed or very large dice
Sour Cream or Tabasco - optional

KOHL WESTFALISCH (WESTPHALIAN CABBAGE)

Make and share this Kohl Westfalisch (Westphalian Cabbage) recipe from Food.com.

Provided by Molly53

Categories     Apple

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Kohl Westfalisch (Westphalian Cabbage) image

Steps:

  • Shred the cabbage.
  • Heat vegetable oil in a Dutch oven, add cabbage, and sauté for 5 minutes.
  • Season with salt and caraway seeds.
  • Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
  • Meanwhile peel, quarter, core and cut apples into thin wedges.
  • Add to cabbage and simmer for another 30 minutes.
  • Blend cornstarch with cold water, add to cabbage, and stir until thickened and bubbly.
  • Season with vinegar and sugar just before serving.
  • Serve hot.

2 lbs cabbage (1 head)
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon caraway seed
1 cup beef broth
3 small apples, tart
1 tablespoon cornstarch
2 tablespoons cold water
3 tablespoons red wine vinegar
1/4 teaspoon sugar

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