Bavarian cabbage

Name: Bavarian cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 4 medium-sized onions; 300 g streaky smoked bacon; 1 (approx. 2 kg) White cabbage; 2 TABLESPOONS Pork or clarified butter; 1 heaped tablespoon sugar; 1 slightly heaped tbsp. flour; 1-2 TEASPOONS Meat broth; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper; 1 TABLESPOON Caraway seeds

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

4 medium-sized onions
300 g streaky smoked bacon
1 (approx. 2 kg) White cabbage
2 TABLESPOONS Pork or clarified butter
1 heaped tablespoon sugar
1 slightly heaped tbsp. flour
1-2 TEASPOONS Meat broth
4 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper
1 TABLESPOON Caraway seeds

Directions

1
Peel and chop the onions. Finely dice the bacon. Clean, quarter, wash and remove the stalk. Chop or slice the cabbage into strips. Heat the lard in a large casserole. Fry the bacon in it until crispy.
2
Add onions, fry briefly and sprinkle with sugar. Caramelise while stirring until golden yellow.
3
Steam cabbage for about 5 minutes. Sprinkle with flour and sweat vigorously. Stir in 400 ml water, stock and vinegar, bring to the boil. Season with salt, pepper and possibly caraway. Cover and stew for 35-40 minutes.
4
Stir more often. Cook open for another 5-10 minutes. Season to taste. Serve with meat. Bread tastes good with it.