Bamberger Schlapperkraut

Ingredients for 6 servings:

• 1 head of white cabbage
• 2 onions
• 80 g smoked bacon
• 2 tbsp lard
• 3 tsp caraway seeds, whole
• salt and pepper
• Vegetable broth or meat broth
• marjoram
• nutmeg
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

hearty, nutritious winter vegetables

Shred the white cabbage or slice it with a bread slicer, wash it, and drain well. Heat the lard in a large pot, add the cabbage, onions, and caraway seeds, and fry well. Stir frequently. When it starts to brown, add water and the spices. It’s best to cover the cabbage with water. Check it often, because the water evaporates quite quickly over high heat, so add more water and cook for about 20 minutes. The finished cabbage should have a vegetable-like consistency. Serve with boiled potatoes and hot Debrecziner sausages; you can place these on top of the cabbage to warm it up during the last few minutes of cooking.