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Fried Cabbage in
Cheese Sauce
(Kohl mit Käsesosse)

I first tasted this in Glendale, Arizona at the Haus Murphy. It stood out as one of the best sides I have had with a schnitzel. It is something a bit different than what you usually get.

This feeds4 to 6 people

1 /2 head of cabbage
1 medium onion
1 / 3 Cup flour
1 / 2 cup white wine
1 quart milk
1 and 1 /2 cups grated parmesan cheese
salt and pepper

caraway seed

printer friendly

Prep time, about 30 minutes
To save time shred the cabbage and cheese and chop onions ahead of time.


1. Shred cabbage and dice the onion in 1 / 4 inch dice

Shred the parmesan cheese, I highly recommend using a microplane.

2. Fry the onions in the olive oil till wilted. I add the salt and pepper and caraway if you desire.

3. Add the cabbage and fry till tender.

4. Add the flour, blend in and cook for 1 minute.

5. Add the wine and blend in till smooth.

6. Add the milk, blend in till smooth and simmer till thickened.
(at this point if it is too thick add some more milk, if too thin add a few tablespoons more flour but first mix it with twice as much water, and drizzle into the simmering cabbage, a little at a time to thicken.)

7. Add the cheese a little at a time blending in and cook till smooth.

Add seasoning if it needs it. A little salt will go a long way to bring out more of that good cheese flavor.



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Last updated September 24, 2012