Bavarian cabbage meets Asia

Ingredients for 4 servings:

• 1 kg white cabbage and/or pointed cabbage
• 1 tsp salt
• 4 garlic cloves
• 2 onions
• 1 tbsp rapeseed oil
• 1 tsp caraway seeds
• 1 tsp spice mix (Panch Phoron) or 1 tsp black cumin or caraway seeds
• 1 tsp cayenne pepper
• lots of pepper from the mill
• e.g. Chili from the mill
• 100 ml water
• 2 tbsp butter
• 30 ml fish sauce, approx. 3 tbsp
• 30 ml soy sauce
• 1 tbsp oyster sauce

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 50 minutes

Cut the cabbage into larger pieces (2 x 2 cm pieces), knead vigorously with the salt to break up the structure and soften the cabbage. Then let it sit for 30 minutes. Finely chop the garlic and onion. Heat rapeseed oil in a large non-stick pot. Add the cumin and panch phoron and roast until they begin to pop. Tip: If you like, you can also grind the cumin and panch phoron a little, but this is not necessary. Sauté the cabbage, onion and garlic together with the remaining spices and 50 ml of water over medium heat with the lid on. Add more water later if necessary. Add a little butter and fish, soy, and oyster sauce every now and then. Simmer thoroughly until the cabbage is nice and soft, stirring occasionally. At the end, you can simmer uncovered for a while to reduce the liquid slightly. Note: Other vegetables such as broccoli or carrots can also be added; the cooking time varies depending on the vegetables and the desired final consistency.