Bavarian herb Munich recipe also Bavarian herb or Bavarian herb is a white cabbage dish that is usually eaten as a vegetable side dish for roast dishes. The name indicates a regional origin in Bavaria, but the dish is often attributed to German cuisine as an alternative to sauerkraut. The mixture of white cabbage and the bacon and onion caramel becomes a taste experience. With the Munich recipe, the herb is not bound with a roux! But remains nature.
For the veggi variant 🌱 simply omit the bacon and replace the lard with oil and the beef broth with vegetable broth.
Recipe / Shopping :
1 kg white cabbage / white cabbage
2 onions
100 g smoked pork belly bacon *(or without)
50 g pork lard/ lard with apple *(or oil)
50 grams of sugar
0.5 L beef broth *(or vegetable broth)
1 tsp cumin, whole, 1 tsp salt, pepper, 1 bay leaf, 5 juniper berries, 2 tbsp vinegar
*(veggie recommendation)
Have fun cooking.
I look forward to your feedback.
Warm greetings
The bush cook ♨
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,☛ Video Chapters:
0:00 intro
0:27 ingredients
1:00 am Preparation
1:26 put on the herb
4:00 a.m. Tasting cabbage
7 июл 2024
