white cabbage

Ingredients for 2 servings:

• 400 g white cabbage, finely sliced
• 50 g bacon, finely diced
• 2 spring onions, cut into coarse rolls
• 4 slice(s) garlic, finely chopped or more or less to taste
• 1 vanilla pod(s), scraped out, without seeds
• 1 tsp elderflower syrup
• 50 ml vegetable broth, clear
• 1 tbsp fruit vinegar (pear vinegar)
• n. B. Caraway, whole
• 2 pinches of chili salt
• n. B. lemon zest

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

very hearty and aromatic

Prepare all ingredients as directed. Fry the bacon cubes until crispy, releasing the fat. Reduce the heat to half and add the spring onions, garlic, vanilla pod, and elderflower syrup. When the onions are translucent, add the finely shredded cabbage to the pan. Turn the cabbage over completely several times using two forks. Pour in the vegetable stock and turn the cabbage over. When the cabbage begins to shrink, deglaze with the pear vinegar and mix thoroughly. When the cabbage still has some bite, remove from the heat, remove the vanilla pod, and season with caraway and chili salt. Sprinkle the grated lemon zest over the cabbage, mix, and serve. Alternatively, transfer the cabbage, while still slightly firm, to a baking dish or bowl, cover with cling film, and keep warm in the oven at 80°C until ready to serve. Tip: The degree of doneness depends on the amount of cabbage, the heat used, and the thickness of the shaved shavings. Therefore, an exact cooking time cannot be specified here. Leftover cabbage can be eaten cold by drizzling it with olive oil, adding a pinch of freshly ground pepper, and some herbs, such as flat-leaf parsley, if desired, and mixing well. A recipe for vegetable broth can be found here: https://www.chefkoch.de/rezepte/2683771420998004/Gemuesebruehe-klar-und-sehr-fettarm-ein-Grundrezept.html. A recipe for chili salt can be found here: https://www.chefkoch.de/rezepte/3426871510492778/Chilisalz-selbstgemacht.html.