Bavarian cabbage

Ingredients for 4 servings:

• 1 large white cabbage
• 2 apples
• 125 g Black Forest ham or bacon
• 1 tsp sugar
• Vinegar (enough to allow the cabbage to turn in it)
• Caraway seeds
• Spice mix (sauerbraten spice)
• salt and pepper
• 1 onion(s)
• 500 ml vegetable stock
• Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Hearty and delicious, just like grandma always cooked!

Cut the white cabbage in half, remove the stalk, and thinly slice it. Chop the ham or bacon into small pieces and add it to a bowl with the shredded cabbage along with the spices (caraway, Sauerbraten seasoning, salt, pepper) and vinegar (so the cabbage can be turned in it and marinated a little). Peel and chop the apples. Chop the onion and sauté in clarified butter until lightly browned. Add the sugar and the apples (this ensures a slight caramelization). Then gently squeeze the white cabbage, add it to the pot, and sauté until browned (about 15 minutes). Before the cabbage starts to burn, deglaze with vegetable stock, the drained vinegar, and water, and simmer until the cabbage is tender (about 45-60 minutes). Season with spices or vinegar, if desired. The “brown” sautéing gives the cabbage a hearty and savory flavor. The Bavarian cabbage can be enjoyed as a side dish or as a main course with liver sausage or similar.