“Viennese-style cabbage” A rediscovered vegetable dish

It doesn ‘t always have to be meat, does it?
The variety of delicious main courses in the capital and former royal seatalso includes meals that many, usually more mature, people remember from their youth.
Vegetable cabbage with potatoes is certainly one of them.   In Viennese dialect, there is the term “Kelch ” or the much more characteristic word “Kööch“.
It refers to nothing other than the vegetable cabbage that is prepared with potatoes.
In the past, this dish was often served in poorer households. Cabbage is a vegetable that is not only found in cultivated form on vegetable farms, but also grows in the wild, in meadows and along forest edges.   The plant belongs to the cruciferous family, of which some species are classified as weeds, just like the wild cabbage, which was also harvested and prepared in the past. Nevertheless, this dish conquered the kitchens of the Viennese, especially on days when the consumption of meat did not conform, for example on Christian fast days such as Ash Wednesday, Maundy Thursday, when not always spinach but also cabbagewas served.   More recently, this dish has been rediscovered as an alternative to meat dishes. Especially because “Vien nese-style cabbage” is not only healthy, but also nutritious.  Time Travel tip: Viennese-style cabbage is great for making yourself: You need: 1 kilogram of cabbage, 2 potatoes, 1 onion, 4 cloves of garlic, 40 grams of flour and 40 grams of butter.
The cabbage is cut into 4 pieces, washed and then finely chopped.
Then heat a pan of water in which salt and caraway seeds have been added.
The potatoes are then peeled, washed and cut into cubes.
The potatoes are boiled with the cabbage in the water, which already contains salt and caraway seeds, until soft.
Strain the water.
The onion is peeled and chopped into small pieces.
The onion pieces are then fried in a pan with melted butter.
Add the flour and fry until golden brown.
This is then poured over with a little water and the cabbage and potato are added.
Both must be well cooked.
Finally, the cabbage is seasoned with peeled and then pressed garlic and pepper.
The dish is then served.
(Source: www.ichkoche.at)
Editor: Michael Ellenbogen