Savoy cabbage with yogurt, bacon and onions, mildly spicy

Ingredients for 6 servings:

• 1 kg savoy cabbage
• ½ liter of water
• 1 tsp, heaped salt
• ½ tsp, leveled baking soda
• 1 tsp caraway seeds, whole, or 1/2 tsp caraway powder
• 300 g onion(s)
• 250 g lean smoked bacon
• 2 tbsp vegetable oil
• 2 tbsp, leveled flour
• 300 g yogurt
• 2 tsp sugar
• n. B. Salt
• n. B. Pfeffer
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

If necessary, remove the outer, bad leaves from the savoy cabbage, quarter them, wash them thoroughly, and drain. Cut out the stalks in a wedge shape. Cut the savoy cabbage leaves into pieces about 2 cm in size. Place them in a large saucepan, sprinkle with caraway seeds, baking soda, and salt, and pour over water. If using caraway powder, add it after cooking along with the remaining spices. Bring the savoy cabbage to a boil. Cover and simmer over low heat for 20 minutes, stirring 2-3 times. While the savoy cabbage is cooking, peel and wash the onions and dice them into approx. 5 mm cubes. Cut the bacon into 5 mm cubes. Drain the savoy cabbage in a sieve, reserving the vegetable stock and letting it drain. Heat the oil in the rinsed savoy cabbage saucepan and sauté the diced onions over low heat with the lid tilted for about 10 minutes; do not brown. Turn frequently. Add the bacon cubes and sauté for another 10 minutes, stirring occasionally. Leave the lid tilted. Keep the heat low. Sprinkle the bacon and onions with the flour and sauté for 1-2 minutes, stirring occasionally. Gradually add the vegetable stock, stirring constantly, bringing to a boil briefly in between. Add the yogurt and carefully mix in the savoy cabbage. If the consistency is too thick, thin with a little water or milk. Season to taste with salt, pepper, nutmeg, possibly caraway powder, and sugar, and let it simmer for a few minutes on the hot, switched-off hob. We usually eat the vegetables with potatoes in all imaginable forms, and sometimes just with a portion of fish, baked, steamed, or smoked. This version will win over even cabbage haters; it doesn’t taste typical of cabbage at all.