Bavarian cabbage in mother-in-law's style

Ingredients for 4 servings:

• 1 kg white cabbage
• 125 g bacon, streaky or ham
• 2 large onions
• 2 tbsp lard, e.g. apple lard
• ½ liter meat broth
• 2 tbsp sugar
• 2 tbsp apple cider vinegar or wine vinegar
• 1 tsp caraway seeds, whole
• 1 bay leaf
• 3 juniper berries
• some chervil
• salt and pepper
• possibly crème fraîche

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

First, quarter the white cabbage, remove the tough stalk at the base, then halve the quarters again and cut into strips and pieces (not too finely). Dice the onions. Dice the bacon or use pre-diced smoked ham. Heat the lard in a large pot, then add the bacon cubes. Once the bacon is cooked, sprinkle the sugar over it and let it caramelize slightly (but not too brown). Add the diced onions and sauté. Then add the chopped cabbage and sauté, stirring frequently. When the cabbage begins to soften, pour in the meat broth, stir in the caraway seeds, salt, pepper, bay leaf, juniper berries, and chervil, and sauté the cabbage until soft. Stir occasionally and reduce the liquid. About 10 minutes before the end of the cooking time, stir in the vinegar. The total cooking time is about 25 minutes; the cabbage should be soft but still have some bite. Season again before serving and refine with crème fraîche if desired.