Most People Are Cooking Cabbage Wrong! Try These German Tricks for Perfect Cabbage Every Time

Grey cabbage. The smell in the hallway. Red cabbage that turns blue in the pan. It is not your fault. Nobody ever told you the rule, and three of those four problems are not cooking at all. They are chemistry. My grandmother Käthe was born in 1900 and put up a hundred heads of cabbage every autumn in a stone Gärtopf in the cellar, with two flat weight stones and a wooden Krauthobel on a nail. She never weighed a thing in her life except one. That one is number 14. I learned it standing beside her with my hands in that crock. I am Petra Weber, born outside Ulm, in America since I was 25. In this one: Why a WHOLE head keeps and a cut half is on a clock Salt it and let it WEEP, the twenty minutes that ends grey cabbage Why the smell is a CLOCK Acid at the START, or red cabbage turns blue FREEZE the head for cabbage rolls, never boil it Number 14: TWO PERCENT salt, by weight, and your own two hands The whole method: salt it, dry it, hot pan, fat first, acid early for red, weigh the salt for the crock. If you ferment your own, the brine must cover the cabbage at all times. White film you skim. Anything fuzzy, colored, pink or slimy goes out. And never ferment in an old glazed crock, some old glazes carry lead. Did your people boil the cabbage or brown it? And where are you watching from? I read every one.