Ran a whole head of cabbage through the food processor.
Did the same with an apple peeled.
Also a whole onion.
Added the same amount of salt I would to make sauerkraut.
Added....
Nutmeg. 1/2 teaspoon.
Caraway. 1 teaspoon.
Brown sugar 1/4 cup.
Tablespoon of malt vinegar.
Worked it like I would to make sauerkraut and packed it in the enameled Dutch oven
No additional water was added just the liquid that the salt and sugar drew out.
Put lid on and placed in oven at 275F.
No idea how it will turn out.

Sounds good.

That would be too salty for me but otherwise it sounds good. I don't even like sauerkraut and I make that for my DH.

It does sound good, looking forward to see !

brownrexx wrote: ↑Sat Sep 18, 2021 2:00 pm That would be too salty for me but otherwise it sounds good. I don't even like sauerkraut and I make that for my DH.

It's not salty if you follow my recipe for sauerkraut.
The cabbage was a large head weighing about 4 pounds.
Used less than two teaspoons of salt.
For 5 pounds it calls for 2 tablespoons.
After it baked for some time it needed more fluid so I added 1 1/2 cuo of sangria wine.
Just enough to get fluid level to the top but not over the top of the cabbage.
This will reduce down and it should take a slightly salty but sweet yet slightly sour flavor.
This would be way less sodium than you would get in your average chain restaurant gravy or boxed dinner like Hamburger Helper or Mac and cheese.
Way less.
Thus the reason for the brown sugar, it sucks moisture out of vegetables and meat too because it is hygroscopic.

It's more or less a Bavarian Weisskraut.
Braised white cabbage.
Have no idea how I stumble on to things like this by accident.
Must be in my heritage and upbringing.

I was thinking maybe you were talking about a new tomato variety (kind of like Not Purple Strawberry), heh, heh.

Cooked cabbage is awesome.