Bavarian Cabbage
Use this recipe with:
- Convotherm maxx
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
This recipe is also available for the following combi ovens:
Short
Accessories:
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
220 °C
- Convection
- 00:06 | -
- 3
Stage 2
150 °C
- Combi-steam
- 00:30 | -
- 3
R E C I P E
| 4 | kg | White cabbage |
| 500 | g | Belly bacon |
| 2 | pcs | Onions |
| 2 | pcs | Garlic cloves |
| 2 | tbs | Sunflower oil |
| 1 | l | Apple juice |
| 1 | tbs | Whole caraway |
| 1 | pinch | Sea salt |
| 1 | pinch | Black pepper |
| 1 | pinch | Sugar |
| Ingredients | ||
| Chop the cabbage into rough cubes. Also cut the bacon, garlic, onions in fine cubes. Mix the bacon cubes with the onions, garlic and oil. |
| 1. Food Preparation |
| Then place on a Teflon tray and cook in HL at 215°C for 6 minutes. Put the cabbage in a 65Gn tray together with the roasted onion, bacon etc. Add now all other ingredients and fill it up with the apple juice. Place the tray now in the preheated Convotherm, and let it cook until the first layer is becoming brown, then mix it, and repeat it again. After cooking, mix everything again and season to taste if necessary, with salt and pepper. |
| 2. Cooking Instruction |
| Serve it in a bowl or as a side on the plate. Add some chopped parsley as garnish. Like most braised dishes, the flavor will be even better on the second day. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
