Garden love's refined braised cabbage made from fresh white cabbage

Ingredients for 4 servings:

• 1 head of white cabbage
• 400 g bacon, or breakfast bacon
• 1 m.-sized onion(s)
• n. B. garlic
• 1 tsp pepper
• 1 tsp salt
• 1 tsp paprika powder
• 4 tbsp oil, e.g. sunflower oil
• 2 tsp sugar
• 1 dash of lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Remove the outer leaves of the white cabbage, halve the head, quarter if necessary, and remove the stalk. Cut the cabbage into strips about 1 cm wide, then cut the strips into small cubes. If desired, add a few larger pieces of cabbage in between to add more interest. Heat a large pot on the stovetop over high heat, add a little oil and about a third of the chopped cabbage. Sauté for about five minutes while stirring, then add the next third, sauté for another five minutes, then add the last portion and continue to sauté while stirring. Reduce the heat slightly during the cooking time. The cabbage should sauté well, but not burn. On my stovetop, I use level 5 for the rest of the cooking time, stirring again after about five minutes at the latest to ensure the cabbage cooks evenly and keeps it moving. The cabbage will cook like this for at least 45 minutes. Meanwhile, finely dice the bacon, peel the onion, and also finely dice it. If you like, you can also finely chop one or two cloves of garlic. In a separate pan, heat 1 tablespoon of oil and fry the onion, then the bacon until very crispy. Add the contents of the pan and the frying fat to the white cabbage and mix together. Season to taste. You should taste the salt before adding it; sometimes the bacon is already quite salty. However, the white cabbage already needs a good seasoning. Let it simmer for a few more minutes, test for tenderness, and extend the cooking time if desired. The cabbage should have browned nicely by now, and the pot will have become a little sticky. (Bring it back to a boil with water later for cleaning; it’ll be sparkling clean in no time.) This goes well with boiled potatoes, mashed potatoes, Schupfnudeln (dumplings), and bratwurst, baked meatloaf, warm pork sausage, Wienerle (Vienna sausages) or meatballs, but also rice and steamed fish. We like to eat mashed potatoes with the vegetables, mixing potatoes and cabbage together. Children love this dish, too. Tip: For vegetarians, replace the bacon with 2-3 more onions, frying them until crispy before adding them to the white cabbage. If you like, you can also add caraway seeds. This recipe is guaranteed to be a success, even for beginners!