Knabrus is an old Pennsylvania Dutch recipe. Cabbage and
onions are simply stacked high in a pot and slowly simmered. The method produces
identical results to the conventional method just above, with less trouble,
although longer time. It has become the standard in our household.
Best appearance is achieved if cabbage and onions are
sliced as thin as possible. This is a nuisance, but worth it.
Flavors improve with overnight refrigeration.
May be served hot or at room temperature.
Note: Do not use many more, or less, onions than
listed. The special quality of this dish depends on cabbage/onions about 3:1 by
weight.
Serves 6 to 8 as side dish
Green cabbage, 1 head, 24 ounces
Onion, 1 medium, 8 ounces, 1 cup
Food processor, or slicing knife
Water
Salt
Pot, with cover, narrow and high enough so that raw cabbage will stand 3 inches
or higher in the pot
For garnish:
Butter and pepper, or caraway seeds
Slice cabbage and onion very thin, using slicing
machine or hand knife.
Place a layer of onions in the bottom, then a layer of
cabbage. Continue in this manner. Top layer should probably be cabbage.
Add a little stock or water to bottom of pan so that onions
will not stick before they release their juice.
Cook covered over low heat. If you put your ear to the pan, you should hear a definite sizzle from
the bottom throughout.
After half an hour or so, stir in
salt to taste. From time to time, stir up from the bottom. Cook until cabbage is
tender, about 45 to 75 minutes, depending on thickness of cabbage and heat
applied.
Cabbage should taste cooked, but retain some crunchiness.
Just before serving, melt on butter and sprinkle with pepper.
Variation
