VOLUME 1 - Kilimanjaro Foods

(Increase heat, add flour & water mixture and simmer until
thickened. Follow above instructions for adding the egg yolks).
Garnish with lemon slices and capers; serve with boiled parslied
Kohl Westfalisch (Westphalian Cabbage)
4 Servings
2 lb cabbage,(1 head) approx wt.
3 T vegetable oil
1 t salt
t caraway seeds
1 c beef broth
2 apples,small, tart
1 T cornstarch
2 T ,water, cold
3 T red wine vinegar
1/4 t sugar
Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and
saute for 5 minutes. Season with salt and caraway seeds. Pour in the
beef broth and cover, simmer over low heat for about 15 minutes.
Meanwhile peel, quarter, core and cut apples into thin wedges. Add to
cabbage and simmer for another 30 minutes. Blend cornstarch with
cold water, add to cabbage, and stir until thickend and bubbly. Season
with vinegar and sugar just before serving.