baggy cap

Ingredients for 4 servings:

• 400 g roast pork, e.g. smoked pork, suckling pig, etc., cooked (leftovers)
• 400 g white cabbage, pointed cabbage or Jaroma, cut into strips
• 2 small onions, finely diced
• 1 tbsp lard or goose
• Pepper, from the mill
• Salt
• 2 tbsp caraway seeds, ground
• 1 tbsp marjoram, shredded
• 1 cup(s) vegetable broth, large
• a little cornstarch or locust bean gum, mixed with a little water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Sauté the onion and any leftover roast in the lard until it turns a light brown. Now add the cabbage and sauté. Add the spices and pour in the broth. Simmer until the cabbage is soft. Thicken slightly and season again to taste. I serve it with boiled potatoes!