White cabbage, twisted

Ingredients for 4 servings:

• 1 head of white cabbage or savoy cabbage
• 1 small onion(s)
• Pepper, white
• Salt
• 2 tbsp flour
• oil

Instructions

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

duredrait Chrut

This recipe comes from the Markgräflerland region. At least, that’s where I know it from. Remove the outer leaves. Place the cabbage leaves in a large pot of simmering, salted water for about 15 to 20 minutes. Remove the leaves with a slotted spoon and chop them in a food processor until almost pulpy. In the past, this was put through a meat grinder, hence the name. Heat oil in a pan and sauté the chopped onion for 5 minutes. Now add the chopped cabbage and season with plenty of white pepper and a little salt. Mix the flour with a little lukewarm water and fold it in. This goes perfectly with roast beef and boiled potatoes.