Bavarian cabbage

Name: Bavarian cabbage
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 350 g Onions; 300 g streaky smoked bacon; 1 (approx. 2 kg) Large head White cabbage; 2 TABLESPOONS Lard; 2 TABLESPOONS Sugar; 1 TABLESPOON Flour; 400 ml Meat broth; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Caraway seed; 1 collar flat leaf parsley

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

350 g Onions
300 g streaky smoked bacon
1 (approx. 2 kg) Large head White cabbage
2 TABLESPOONS Lard
2 TABLESPOONS Sugar
1 TABLESPOON Flour
400 ml Meat broth
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Caraway seed
1 collar flat leaf parsley

Directions

1
Peel and chop the onions. Finely dice the bacon. Cut cabbage into quarters, wash and cut out the stalk. Cut cabbage into strips. Heat the lard in a large casserole, fry the bacon in it.
2
Add onions, fry briefly and sprinkle with sugar. Stir-fry for about 1 minute. Dust with flour and sauté briefly. Add stock and vinegar while stirring and add cabbage. Season with salt, pepper and caraway. Cover and stew for about 35 minutes. Stir several times. Cook without lid for another 5-10 minutes. Wash parsley and dab dry. Pluck off leaves and chop them finely except for a little bit for garnishing and stir into the cabbage.
3
Stir several times. Cook without lid for another 5-10 minutes. Wash parsley and dab dry. Pluck off leaves and chop them finely except for a little bit for garnishing and stir into the cabbage. Season to taste again. Serve with the meat. Bread tastes good with it