Anna's white cabbage – two kinds

Ingredients for 4 servings:

• 1 white cabbage, rather small
• 125 g bacon, diced
• 1 onion(s), diced
• 250 g smoked pork, very coarsely diced, boneless
• 200 g sour cream
• 1 tsp caraway seeds, whole
• Salt
• pepper
• 500 ml vegetable stock
• 100 g cheese, Emmental, grated, for the roulade variant

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

as a stew or cabbage rolls

If preparing the dish as a stew, remove the stalk from the cabbage and cut into thin strips. For the roulade version, first remove about 10-12 leaves and briefly blanch them, then remove the rest from the stalk and cut into thin strips. (Preparing the dish as a roulade is particularly recommended if you have a slightly larger head of cabbage.) Add the cabbage strips to the boiling vegetable broth and cook over low heat for about 10 minutes until soft. Meanwhile, fry the bacon cubes in a non-stick pan, then add the onion and diced smoked pork. (I use finger-thick smoked pork chops, which you can buy ready-made from the butcher, and cut them into cubes about 1 cm in size.) Remove the cabbage from the broth with a slotted spoon and add it. Add a little more broth if desired. Add the sour cream, caraway seeds, salt, and pepper, season to taste, and let it simmer briefly. The stew is now ready. For the roulades: Spoon one to two tablespoons of the stew onto each cabbage leaf, fold it into a small parcel, and place it folded-side down in a shallow, greased baking dish (as large as possible). Repeat with the remaining cabbage leaves. (There may be some filling left over; I’m not that precise; it’s hard to judge with cabbage. It tastes so delicious anyway.) Sprinkle the grated Emmental cheese over the cabbage rolls, season with pepper, and bake in the oven at 200°C until golden brown. Enjoy! Have fun cooking!